THAI SAVORY CREPES/ PAEN NA GOONG


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THAI SAVORY CREPES/ PAEN NA GOONG

One of my favorite things about Thailand, besides the wonderful culture, people, shopping (I’m a woman, what can I say) is the food. I love the sweet, sour, salty, and spicy flavor that are often incorporated in Thai cooking. It’s like your taste buds are so busy to be pleased by all these amazing mixture of herbs and flavor. I was lucky too to have Thai housemates who were very good at cooking back in those days. I was spoiled by the wonderful meals they fixed (I didn’t cook at that time lol).

I had this savory crepes when I went to Bangkok a while back. Never forgotten how good they were and can’t be anymore excited when I saw the recipe at Home Baking cookbook by Jeffrey Alford and Naomi Duguid. I love these folks. The crepes are flavored with dried shrimp, coriander leaf/cilantro, and lime juice. When you bite into it, you feel like there are lots going on inside your mouth, in a good way. The dipping sauce is a must to make as well. So good with the crepes. It is so easy to make too and you won’t mess up the crepes I promise. I didn’t!

THAI SAVORY CREPES/ PAEN NA GOONG (15 crepes)
 

What you will need:
  • ¼ cup rice flour
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • ¾ cup canned coconut milk, plus a little more if needed
  • 1 large egg yolk
  • ¼ cup plus 2 Tbsp freshly squeezed lime juice
  • ½ cup tiniest dried shrimp
  • Peanut oil or vegetable oil for pan-frying
  • 20 to 30 coriander leaves
Dipping sauce:
  • 2 Tbsp Thai fish sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp water
  • 1 tsp salt
  • 1 small garlic clove, minced
  • 1 bird or serano chili, minced (optional)

Instructions:
  1. Place the flours and sugar in a medium bowl and stir in the coconut milk and egg yolk. Stir in the lime juice and beat to a smooth batter. Let stand for at least 20 minutes, or as long as 2 hours. (If leaving more than 30 minutes, cover and refrigerate until 10 minutes before using)
  2. Just before starting to cook, stir the dried shrimp into the batter. The batter should be like crepe batter, smooth and pourable. If necessary, thin it with a little more coconut milk.
  3. Place a heavy 8-inch or 9-inch skillet over high heat. When it is hot, lower the heat to medium and rub a paper towel oiled with peanut or vegetable oil over the cooking surface
  4. Ladle about 3 Tbsp batter and drop a coriander leaf or two into ti. Remove the skillet from the heat, pour the batter onto the center of the skillet, and spread it out with the back of your ladle or spatula or you can tilt the skillet to help it to spread. Place the skillet back on the heat and let cook for 1 minute, or until lightly browned on the first side, then turn the crepe over and cook for 35 to 40 seconds on the second side, or until dotted with light brown spots
  5. Turn out onto a plate and repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one
  6. Serve hot or warm, on their own or with a plate of lettuce leaves and and the dipping sauce. Or you could put out a spicy Mexican-style salsa instead. Invite guests to tear off a piece of crepe, wrap it in a lettuce leaf, and drizzle it with sauce or salsa before eating

Notes:
You can use a waffle iron too: Preheat the waffle iron. Brush it with oil, then use a ladle to pour the batter onto the center of the iron: Use the same amount of batter as you would for a regular waffle. Before you close the waffle iron, the batter should just cover about half the surface because the batter will be pushed out to fill the whole iron. Cook until lightly browned on both sides. Turn out onto a plate and repeat with the remaining batter, brushing the iron lightly with oil between cooking

THAI SAVORY CREPES/ PAEN NA GOONGTHAI SAVORY CREPES/ PAEN NA GOONG

 

THAI SAVORY CREPES/ PAEN NA GOONGTHAI SAVORY CREPES/ PAEN NA GOONG

 

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