kanom bueng - coconut crepes
Coconut Crepes (Thai — Kanom bueng) Crepes 1 cup rice flour 2 egg yolks 1 cup fresh* or canned unsweetened coconut milk 2 tablespoons granulated sugar 2 to 4 tablespoons water Oil ...
Ingredients
- 1cuprice flour
- 2egg yolks
- 1cupfresh* or canned unsweetened coconut milk
- 2tablespoongranulated sugar
- 2to 4 tablespoons water
- 2egg whites, beaten to soft peaks
- 1/4cuppalm sugar** or granulated sugar
- 1/4cupblack sesame seeds
Directions
- 1
Coconut Crepes (Thai — Kanom bueng) Crepes 1 cup rice flour 2 egg yolks 1 cup fresh* or canned unsweetened coconut milk 2 tablespoons granul
- 2
Batter should be consistency of traditional Western crepe batter
- 3
If necessary, add additional coconut milk or water to thin
- 4
Lightly grease skillet with oil and drop tablespoons of batter onto skillet, spreading each with back of spoon to form a 3-inch circle
- 5
Fry 1 minute and turn
- 6
Spread each crepe with a little beaten egg white, then palm sugar and cook 1 minute more
- 7
Sprinkle with coconut, black sesame seeds and green onions
- 8
Fold crepes in half like tacos (they must still be warm) and cool on wire rack