Mini Coconut Crepes (Kanum Buang Ma-Prow Oon)

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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
OK

Nutritional

  • 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.

Related

KATO BABY

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)