Thai Crispy Crepes with Fluffy Meringue and Golden Egg Yolk Topping

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A beloved Thai street dessert featuring paper-thin crispy crepes layered with billowy whipped meringue and crowned with golden egg yolk threads. The contrast of crackly shell, airy foam, and silky topping makes every bite irresistible. Sweet, light, and beautifully presented on a small bamboo tray.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 12 gFat
• 6 gSaturated Fat
• 34 gCarbs
• 1 gFiber
• 18 gSugar
• 7 gProtein
• 180 mgSodium
• 140 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 0.5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crepes

• 1/2 cup rice flour
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk
• 1/3 cup water
• 2 tablespoons vegetable oil, plus more for brushing

For the meringue topping

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

For the golden topping

• 2 prepared salted duck egg yolks, grated into fine threads
• 2 tablespoons sweetened shredded coconut
• 1 tablespoon toasted white sesame seeds

Directions

1. In a mixing bowl, whisk together rice flour, all-purpose flour, sugar, and salt. Add eggs, coconut milk, water, and oil, then whisk until completely smooth with no lumps. Rest the batter for 15 minutes to relax the flour.
2. Heat a flat nonstick skillet or crepe pan over medium-low heat and lightly brush with oil. Pour about 2 tablespoons of batter and swirl into a thin 4- to 5-inch round, cooking 60 to 90 seconds until the edges lift and the bottom turns pale golden and crisp. Transfer to a wire rack to stay crisp and repeat with remaining batter.
3. While crepes cook, prepare the meringue. In a clean dry bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, then increase speed to high and whip until stiff, glossy peaks form. Beat in vanilla.
4. To assemble, lay each crisp crepe flat and spread or pipe a generous layer of meringue down the center, leaving the edges bare. The meringue should look like a soft white cloud about 1/2 inch thick.
5. Sprinkle the grated salted duck egg yolk threads evenly over the meringue, then finish with a pinch of sweetened coconut and a scattering of toasted sesame seeds. Fold each crepe gently in half like a taco just before serving.
6. Serve immediately on a small tray so the crepe stays crisp against the airy topping. Best enjoyed the same day while the shell is at peak crunch.

Cook’s Notes

• The batter must be very thin to achieve the signature crisp shell; add a splash more water if it thickens as it sits.
• A flat cast-iron crepe pan or well-seasoned nonstick skillet is essential for the lacy-crisp texture without tearing.
• For a savory variation, skip the meringue and top with chopped dried shrimp, minced pork, and a drizzle of sweet chili sauce.
• Grate the salted yolks on the finest holes of a Microplane so they resemble golden threads like traditional foi thong.
• Cook crepes on medium-low only; high heat will brown them before they dry out and crisp properly.

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