Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/4 cup tapioca flour
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup roasted peanuts, finely chopped
- 1/4 cup grated coconut
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Special equipment needed:
- A non-stick pan or crepe maker
- A mixing bowl
- A whisk
- A spatula
- A piping bag or plastic bag with a small hole
Step-by-step instructions:
1. In a mixing bowl, combine the rice flour, all-purpose flour, tapioca flour, and salt. Whisk until well combined.
2. In a separate bowl, mix the coconut milk, water, and sugar until the sugar dissolves.
3. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth.
4. Heat a non-stick pan or crepe maker over medium heat. Once hot, pour a small amount of batter onto the pan and spread it out into a thin layer using a spatula.
5. Cook the crepe for 1-2 minutes or until the edges start to curl up. Flip the crepe and cook for another 30 seconds.
6. Repeat until all the batter is used up. Set aside the crepes.
7. In a mixing bowl, combine the chopped peanuts, grated coconut, salt, cinnamon, and cardamom. Mix well.
8. Fill a piping bag or plastic bag with the peanut filling.
9. Pipe the filling onto one half of each crepe and fold it in half to make a semi-circle.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 10-12 crepes
Nutritional information:
- Calories: 170
- Fat: 9g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of nut or seed for the filling, such as almonds, cashews, or sesame seeds.
- You can use brown sugar or honey instead of white sugar.
Variations:
- You can add food coloring to the batter to make the crepes more colorful.
- You can add other spices to the filling, such as ginger or nutmeg.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan or crepe maker to prevent the crepes from sticking.
- Pipe the filling onto the crepes while they are still warm to make it easier to spread.
Storage instructions:
- Store the crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crepes, microwave them for 10-15 seconds or until warm.
Presentation ideas:
- Arrange the crepes on a plate and sprinkle them with powdered sugar.
- Serve them with a dollop of whipped cream or coconut cream.
Garnishes:
- Chopped peanuts
- Grated coconut
- Cinnamon powder
Pairings:
- Thai iced tea
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Sticky rice
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk.
- If the crepes are too thick, add more water to the batter.
- If the crepes are sticking to the pan, add more oil or butter to the pan.
Food safety advice:
- Make sure the peanuts are roasted and free of any shells or debris.
- Store the crepes in the refrigerator to prevent spoilage.
Food history:
- Khanom Buang is a traditional Thai dessert that originated in the Ayutthaya period (1351-1767). It is also known as Thai crispy pancakes.
Flavor profiles:
- Sweet, nutty, and aromatic
Serving suggestions:
- Serve the crepes as a dessert or snack.
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Region: Thai