Mini Coconut Crepes (Kanum Buang Ma-Prow Oon)

Prep Time
Cook Time
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"These tasty little Thai coconut crepes are usually served warm with melon slices and whipped cream. But be careful - these are addictive! From The Asian Cookbook."

Original recipe yields 4 servings


  • Serving Size: 1 (274 g)
  • Calories 613
  • Total Fat - 29 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 148.2 mg
  • Sodium - 190.1 mg
  • Total Carbohydrate - 75.6 g
  • Dietary Fiber - 2 g
  • Sugars - 38.4 g
  • Protein - 13.2 g
  • Calcium - 170 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Sift the flour in a bowl and stir in the sugar. Beat in the eggs and half the milk.

Step 2

Gradually beat in the remaining milk and then the coconut cream to make a creamy batter. Stir in the dry unsweetened coconut.

Step 3

Melt a little of the butter in a large, heavy-bottomed skillet. Make small pancakes with 1 tbsp batter each, spacing them well apart because they will spread during cooking. Cook for 1-2 minutes, then flip to cook the other side. Remove from pan and keep warm. Cook the remaining batter the same way.

Step 4

Serve warm with melon slices and whipped cream.

Tips & Variations

No special items needed.



These mini crepes were delicious Lori, either on their own or with the melon and whipped cream. Thank you for posting this lovely recipe. I really enjoyed them. Made for CQ3 - Thailand & Indonesia.

review by:
(3 Aug 2016)