Thai Crispy Pancakes

Instructions

1. Prepare the batter
   In a large mixing bowl, combine rice flour, mung bean flour, tapioca flour, and salt. Gradually whisk in coconut milk until you have a smooth, thin batter similar to crepe batter. If using food coloring, add it now. Let the batter rest for 15 minutes.
2. Make the sweet filling
   Combine shredded coconut with sugar in a small bowl. If using foi thong (golden egg threads), set them aside for topping. This sweet filling is traditional and will be used on half of your pancakes.
3. Prepare the savory filling
   If making savory pancakes, mix the chopped dried shrimp with chopped spring onions in a separate bowl. This creates a delicious contrast to the sweet version and offers variety.
4. Heat the pan
   Heat a small non-stick pan or traditional khanom buang pan over medium heat. Brush lightly with vegetable oil. The pan should be hot but not smoking.
5. Cook the pancakes
   Pour about 2 tablespoons of batter into the pan, quickly tilting to spread into a thin circle about 5 inches in diameter. Cook until the edges start to curl up and the pancake becomes crispy, about 2-3 minutes. Do not flip.
6. Add the filling
   While the pancake is still in the pan, sprinkle your choice of filling (sweet or savory) onto half of the pancake. For sweet ones, add a few strands of foi thong on top if using.
7. Fold and serve
   Using a thin spatula, carefully fold the pancake in half to create a semi-circle. Transfer to a serving plate. The pancakes should be crispy on the outside with soft, flavorful filling inside.