Dumplings & Apps

Khanom Buang Thai Crepe

Name: Khanom Buang Thai Crepe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 1/2 tablespoons granulated sugar; 1/2 teaspoon salt; 1/4 teaspoon instant dry yeast; 1/2 cup coconut milk; 1/2 cup water; 1 large egg; 1/4 cup sweetened bean paste; 1/4 cup shredded coconut; 1 tablespoon vegetable oil

By Gemma Oakley · June 19, 2026 · Dumplings & Apps

Prep30 min

Cook20 min

Total50 min

Serves8

Khanom Buang Thai Crepe — Sweet Thai crepes with coconut and bean fillings

Khanom Buang, or Thai crepes, are a popular street food in Thailand. These delicate crepes are filled with a sweet coconut and bean filling, and are typically served as a snack or dessert. I first tried Khanom Buang on a trip to Bangkok, and I was immediately hooked. The combination of the crispy crepe and the sweet, creamy filling was unlike anything I had ever tasted before.

After trying many different versions of Khanom Buang, I decided to try making them at home. I was surprised by how easy it was to make the crepe batter, and how well the filling came together. With a little practice, I was able to make Khanom Buang that were almost as good as the ones I had tried in Thailand.

If you're looking for a new and exciting dessert to try, I highly recommend giving Khanom Buang a shot. The ingredients are relatively easy to find, and the process of making the crepes and filling is straightforward. Plus, the end result is well worth the effort - these crepes are delicious and sure to impress your friends and family.

Khanom Buang is a great dessert to make for a crowd, as it can be easily scaled up or down depending on the number of people you're serving. You can also customize the filling to your taste, using different types of beans or adding other ingredients like fruit or nuts. Whatever you choose, I'm sure you'll love this delicious and unique Thai dessert.

In this recipe, I'll show you how to make Khanom Buang from scratch, using a simple crepe batter and a sweet coconut and bean filling. I'll also provide some tips and variations to help you customize the recipe to your taste.

Why You’ll Love This Recipe

Khanom Buang is a delicious and unique dessert that is perfect for special occasions.
The crepes are delicate and tender, with a sweet and creamy filling.
The recipe is easy to follow and requires minimal ingredients.
The dessert can be customized to your taste, using different types of beans or adding other ingredients like fruit or nuts.
Khanom Buang is a great dessert to make for a crowd, as it can be easily scaled up or down depending on the number of people you're serving.
The crepes are also a great snack or dessert to take on the go, as they are easy to eat and can be stored in an airtight container for up to a day.

Why This Recipe Works

The key to making great Khanom Buang is to use the right type of flour and to cook the crepes at the right temperature. The flour should be a fine, all-purpose flour that is low in protein, as this will help the crepes to be delicate and tender. The temperature is also important, as it will affect the texture and flavor of the crepes. If the temperature is too high, the crepes will be crispy and brown, while a lower temperature will result in crepes that are soft and pale.

Another important factor is the filling. The filling should be sweet and creamy, with a good balance of flavors. The coconut and bean filling used in this recipe is a classic combination that is both delicious and authentic. The coconut adds a rich, creamy texture, while the beans provide a sweet and slightly nutty flavor.

Finally, the way you assemble the crepes is also important. The filling should be placed in the center of the crepe, and then the crepe should be folded over to form a triangle or a square shape. This will help the filling to stay inside the crepe, and will also make the crepe easier to eat.

Ingredients You’ll Need

To make Khanom Buang, you will need a few simple ingredients, including flour, eggs, and coconut milk. You will also need some sweetened bean paste, which can be found at most Asian grocery stores. If you can't find sweetened bean paste, you can also use red bean paste or mung bean paste as a substitute.

It's also important to use the right type of flour, as this will affect the texture and flavor of the crepes. A fine, all-purpose flour that is low in protein is best, as it will help the crepes to be delicate and tender.

1 1/2 cups all-purpose flourA fine, all-purpose flour that is low in protein is best for making Khanom Buang. This type of flour will help the crepes to be delicate and tender.
2 1/2 tablespoons granulated sugarThe sugar adds a touch of sweetness to the crepes, and helps to balance out the flavor of the filling.
1/2 teaspoon saltThe salt helps to bring out the flavor of the other ingredients, and adds a touch of savory flavor to the crepes.
1/4 teaspoon instant dry yeastThe yeast helps the crepes to rise and gives them a light, airy texture.
1/2 cup coconut milkThe coconut milk adds a rich, creamy texture to the crepes, and helps to balance out the flavor of the filling.
1/2 cup waterThe water helps to thin out the batter and makes it easier to cook the crepes.
1 large eggThe egg helps to bind the ingredients together and adds richness and moisture to the crepes.
1/4 cup sweetened bean pasteThe sweetened bean paste is the main filling for the crepes, and adds a sweet and slightly nutty flavor.
1/4 cup shredded coconutThe shredded coconut adds a nice texture and flavor to the filling, and helps to balance out the sweetness of the bean paste.
1 tablespoon vegetable oilThe vegetable oil is used to cook the crepes, and helps to prevent them from sticking to the pan.

Equipment You’ll Need

Large mixing bowlWhiskMeasuring cups and spoonsElectric mixerNon-stick skillet or crepe panInstant-read thermometerSpatula

How to Make Khanom Buang Thai Crepe

1
In a large mixing bowl, whisk together the flour, sugar, and salt.
2
Add the instant dry yeast and whisk until well combined.
3
In a separate bowl, whisk together the coconut milk, water, and egg.
4
Add the wet ingredients to the dry ingredients and whisk until smooth.
5
Let the batter rest for 30 minutes to allow the yeast to activate.
6
Heat a non-stick skillet or crepe pan over medium heat.
7
Add a small amount of vegetable oil to the pan and tilt to coat.
8
Using a 1/4 cup measuring cup, scoop the batter into the pan and tilt to evenly coat the bottom.
9
Cook the crepe for 1-2 minutes, until the bottom is lightly browned and the edges start to curl.
10
Loosen the crepe with a spatula and flip to cook the other side for another minute.
11
Repeat with the remaining batter, until all the crepes are cooked.
12
To assemble the Khanom Buang, place a small amount of sweetened bean paste in the center of a crepe.
13
Add a sprinkle of shredded coconut on top of the bean paste.
14
Fold the crepe over to form a triangle or square shape, and serve immediately.

Expert Tips

Use a high-quality non-stick skillet or crepe pan to prevent the crepes from sticking.
Make sure the pan is hot before adding the batter, as this will help the crepe to cook evenly.
Don't overfill the crepes with filling, as this can make them difficult to fold and can cause the filling to spill out.
Experiment with different types of filling, such as red bean paste or mung bean paste, to find your favorite.
Add a sprinkle of sesame seeds or chopped nuts to the filling for added texture and flavor.
Serve the Khanom Buang with a sweet sauce, such as honey or palm sugar, for an added touch of sweetness.

Common Mistakes to Avoid

Using the wrong type of flour, which can result in crepes that are tough or dense.
Not letting the batter rest long enough, which can cause the crepes to be flat or dense.
Not cooking the crepes at the right temperature, which can cause them to be too crispy or too soft.
Overfilling the crepes with filling, which can make them difficult to fold and can cause the filling to spill out.
Not using enough oil in the pan, which can cause the crepes to stick and be difficult to cook.

Variations and Substitutions

Use different types of filling, such as red bean paste or mung bean paste, to find your favorite.
Add a sprinkle of sesame seeds or chopped nuts to the filling for added texture and flavor.
Experiment with different types of sugar, such as palm sugar or coconut sugar, to find your favorite.
Use a different type of milk, such as almond milk or soy milk, to make the crepes dairy-free.
Add a touch of flavor, such as vanilla or cinnamon, to the batter for added depth of flavor.
Use a different type of flour, such as rice flour or corn flour, to make the crepes gluten-free.

What to Serve With Khanom Buang Thai Crepe

Khanom Buang is a delicious and unique dessert that can be served at any time of day. It's perfect for special occasions, such as birthdays or holidays, and can also be served as a snack or dessert at any time.

The crepes can be served with a variety of sweet sauces, such as honey or palm sugar, for an added touch of sweetness. They can also be served with a sprinkle of sesame seeds or chopped nuts for added texture and flavor.

Serve Khanom Buang with a sweet sauce, such as honey or palm sugar, for an added touch of sweetness.Add a sprinkle of sesame seeds or chopped nuts to the filling for added texture and flavor.Experiment with different types of filling, such as red bean paste or mung bean paste, to find your favorite.Use a different type of milk, such as almond milk or soy milk, to make the crepes dairy-free.Add a touch of flavor, such as vanilla or cinnamon, to the batter for added depth of flavor.Serve Khanom Buang with a side of fresh fruit, such as strawberries or blueberries, for a light and refreshing dessert.

Make-Ahead, Storage, Freezing and Reheating

Khanom Buang can be stored in an airtight container in the refrigerator for up to a day. They can also be frozen for up to a month, and can be reheated in the microwave or oven when you're ready to serve them.

To freeze the crepes, simply place them in a single layer on a baking sheet and put them in the freezer. Once they're frozen, you can transfer them to a freezer-safe bag or container and store them for up to a month.

To reheat the crepes, simply microwave them for 20-30 seconds, or until they're warm and pliable. You can also reheat them in the oven at 350°F for 5-10 minutes, or until they're warm and crispy.

It's also important to note that the crepes are best served fresh, as they can become stale and dry if they're stored for too long. If you're not planning to serve the crepes immediately, it's best to store them in an airtight container in the refrigerator and reheat them when you're ready to serve them.

Frequently Asked Questions

What type of flour is best for making Khanom Buang?

A fine, all-purpose flour that is low in protein is best for making Khanom Buang. This type of flour will help the crepes to be delicate and tender.

Can I use a different type of filling?

Yes, you can use different types of filling, such as red bean paste or mung bean paste, to find your favorite. Simply substitute the filling in the recipe with your preferred type of filling.

How do I store Khanom Buang?

Can I make Khanom Buang ahead of time?

Yes, you can make Khanom Buang ahead of time. Simply cook the crepes and fill them with your preferred filling, then store them in an airtight container in the refrigerator or freezer until you're ready to serve them.

What is the best way to reheat Khanom Buang?

The best way to reheat Khanom Buang is to microwave them for 20-30 seconds, or until they're warm and pliable. You can also reheat them in the oven at 350°F for 5-10 minutes, or until they're warm and crispy.

Can I make Khanom Buang gluten-free?

Yes, you can make Khanom Buang gluten-free by using a gluten-free flour, such as rice flour or corn flour. Simply substitute the gluten-free flour in the recipe and proceed with the rest of the instructions.

Can I make Khanom Buang dairy-free?

Yes, you can make Khanom Buang dairy-free by using a dairy-free milk, such as almond milk or soy milk. Simply substitute the dairy-free milk in the recipe and proceed with the rest of the instructions.

What is the best way to serve Khanom Buang?

The best way to serve Khanom Buang is to serve them with a sweet sauce, such as honey or palm sugar, for an added touch of sweetness. They can also be served with a sprinkle of sesame seeds or chopped nuts for added texture and flavor.

The Full Recipe

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