The Thai dessert that is a crispy crepe filled with meringue and sweet or savory toppings is khanom buang. Often translated as Thai crepes or crispy pancakes, it is a popular street snack served in taco-like folded pieces.
The thin shell is generally made from a rice-flour-based batter, often with mung-bean flour, sugar, eggs, and other ingredients that help it become crisp on a hot griddle. Vendors spread the batter into small rounds, cook it until brittle, then add a layer of meringue made from whipped egg white and sugar.
Sweet khanom buang may be topped with shredded coconut or foi thong, the golden threads made from egg yolk. Savory versions can include chopped scallions, shrimp, or other salty toppings. This sweet-versus-savory contrast is one reason the snack can look similar while tasting completely different from one piece to another.
Khanom buang is associated with Thailand’s historic snack culture and is often linked to the Ayutthaya period. It is sometimes compared with French crêpes or Vietnamese bánh xèo, but its crisp texture, meringue layer, and Thai toppings give it a distinct identity. It should also not be confused with khanom chan, a soft steamed layered dessert.