Kanom Buang with Smoky Caramel Sauce
A delicate Thai-inspired crepe filled with a sweet coconut and nutella filling, served with a smoky caramel sauce inspired by Indian cuisine. This dessert is perfect for warm weather.
Ingredients
- ●1 1/2 cups Kanom
- ●1/2 cup Nutella
- ●2 tablespoons Coconut oil
- ●1/2 teaspoon Smoked paprika
- ●2 tablespoons Honey
- ●2 tablespoons Heavy cream
- ●pinch Salt
- ●1 cup Powdered sugar
Instructions
- 1
Combine kanom, nutella, coconut oil, smoked paprika, and honey in a blender.
- 2
Blend until smooth.
- 3
Heat a non-stick pan over medium heat.
- 4
Pour 1/4 cup of the kanom mixture into the pan.
- 5
Tilt the pan to evenly coat the bottom.
- 6
Cook for 2 minutes or until the edges start to curl.
- 7
Loosen with a spatula and flip.
- 8
Cook for another minute.
- 9
Repeat with the remaining mixture.
- 10
Combine heavy cream and powdered sugar in a saucepan.
- 11
Heat over low heat, stirring until the sugar dissolves.
- 12
Bring to a simmer and cook for 5 minutes or until the sauce thickens.
- 13
Serve the kanom buang with the smoky caramel sauce.