Khanom Buang

Make the crepe batter by whisking rice flour, mung bean flour, coconut milk, water, sugar, and salt together until perfectly smooth, then let it rest for thirty minutes.

Prepare the sweet filling by whipping egg whites with sugar to stiff peaks to create a fluffy meringue-like cream that will be spread inside each crispy crepe.

Heat a flat griddle or large non-stick pan over medium heat and spread a thin layer of batter into a small oval, cooking it until the edges are crispy and golden.

While the crepe is still on the griddle, spread a generous line of the sweet meringue cream down the center and sprinkle with shredded coconut or chopped dried shrimp.

Carefully fold the crispy crepe in half to create a taco shape, press the edges gently to seal, and slide it off the griddle to serve immediately while still warm and crunchy.