Mung Bean Rice Crepe Recipe | Kanom Tua Pab | ขนมถั่วแปบ

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils provide similar texture and protein.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk reduces calories while adding a nutty flavor.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a different flavor profile.

Soak mung beans in water for at least 4 hours or overnight.

Drain and blend soaked mung beans with rice flour, coconut milk, and water until smooth.

Add sugar and salt to the mixture and blend until well combined.

Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.

Pour a ladle of the batter into the skillet, swirling to create a thin layer.

Cook for 2-3 minutes until the edges lift and the surface is set.

Add fresh herbs and bean sprouts on one half of the crepe.

Fold the crepe over to cover the filling and cook for another minute.

Remove from skillet and repeat with remaining batter.

Serve hot with chili sauce and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens