Thai Crispy Crepes with Coconut Custard

Step 1

Pour 0.5 cup coconut milk into a small saucepan and set over medium heat, stirring occasionally, until it begins to steam and small bubbles appear around the edges, about 2 minutes.

Step 2

Add 0.5 cup shredded coconut, 3 tablespoons sugar, and 2 tablespoons butter to the saucepan.

Step 3

Stir constantly over medium heat for 4–5 minutes until the mixture becomes thick, paste-like, and the coconut turns light golden—it will smell sweet and nutty.

Step 4

Slide the custard into a small bowl and set aside to cool completely, stirring occasionally so it doesn't clump, about 10 minutes.

Step 5

Whisk 0.5 cup flour, 0.75 cup coconut milk, 1 egg, 1 tablespoon sugar, and 0.25 teaspoon salt together in a medium bowl until no lumps remain and the batter is smooth, about 1 minute.

Step 6

Let the batter sit at room temperature for 10 minutes so the flour fully hydrates and becomes easier to spread.

Step 7

Set a non-stick skillet or crepe pan over medium-high heat and brush lightly with oil until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 8

Pour 3 tablespoons of batter into the center of the pan and immediately tilt the pan in a circular motion, rotating it as you go, so the batter spreads into a thin, even 6-inch circle.

Step 9

Cook without stirring for 1–2 minutes until the bottom is light golden and edges look lacy and darker, watching for the color to change from pale cream to warm honey.

Step 10

Use a thin spatula to slide under the crepe and flip it over in one quick motion.

Step 11

Cook the second side for 30–45 seconds until it sets and turns pale gold, then slide onto a plate.

Step 12

While the crepe is still warm, place 1 heaping tablespoon of cooled custard filling in the center of the crepe.

Step 13

Fold the crepe in half, then in half again into a triangle shape, so the filling shows at the open edges.

Step 14

Repeat steps 7–13 with the remaining batter and filling, cooking one crepe at a time, until all batter is used.