Thai Crispy Crepes with Coconut Custard
Khanom buang are delicate Thai coconut custard-filled crepes with crispy, lacy edges. Sweet, creamy, and irresistible—homemade in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- ½ cup all-purpose flour
- ¾ cup coconut milk (full-fat canned)
- 1 whole egg
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup coconut milk (full-fat canned)
- ½ cup sweetened shredded coconut
- 3 tablespoon sugar
- 2 tablespoon butter
Instructions
- 1
Pour 0.5 cup coconut milk into a small saucepan and set over medium heat, stirring occasionally, until it begins to steam and small bubbles appear around the edges, about 2 minutes.
- 2
Add 0.5 cup shredded coconut, 3 tablespoons sugar, and 2 tablespoons butter to the saucepan.
- 3
Stir constantly over medium heat for 4–5 minutes until the mixture becomes thick, paste-like, and the coconut turns light golden—it will smell sweet and nutty.
- 4
Slide the custard into a small bowl and set aside to cool completely, stirring occasionally so it doesn't clump, about 10 minutes.
- 5
Whisk 0.5 cup flour, 0.75 cup coconut milk, 1 egg, 1 tablespoon sugar, and 0.25 teaspoon salt together in a medium bowl until no lumps remain and the batter is smooth, about 1 minute.
- 6
Let the batter sit at room temperature for 10 minutes so the flour fully hydrates and becomes easier to spread.
- 7
Set a non-stick skillet or crepe pan over medium-high heat and brush lightly with oil until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 8
Pour 3 tablespoons of batter into the center of the pan and immediately tilt the pan in a circular motion, rotating it as you go, so the batter spreads into a thin, even 6-inch circle.
- 9
Cook without stirring for 1–2 minutes until the bottom is light golden and edges look lacy and darker, watching for the color to change from pale cream to warm honey.
- 10
Use a thin spatula to slide under the crepe and flip it over in one quick motion.
- 11
Cook the second side for 30–45 seconds until it sets and turns pale gold, then slide onto a plate.
- 12
While the crepe is still warm, place 1 heaping tablespoon of cooled custard filling in the center of the crepe.
- 13
Fold the crepe in half, then in half again into a triangle shape, so the filling shows at the open edges.
- 14
Repeat steps 7–13 with the remaining batter and filling, cooking one crepe at a time, until all batter is used.
Tools you’ll need
- medium mixing bowl
- whisk
- small saucepan
- wooden spoon
- small bowl
- non-stick skillet or crepe pan, 8–10 inches
- silicone brush
- thin spatula
- plate
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