|관련 나라별 요리||태국 요리|
카놈 브앙(태국어: ขนมเบื้อง)은 태국에서 유명한 길거리 음식이자 작은 팬케이크이다. 크레이프와 모양이 비슷하기 때문에 타이 크레이프라고 불리기도 한다. 타코와 비슷하지만 타코에 들어가는 옥수수가루 대신 쌀가루를 넣는다는 점이 다르다. 카놈 브앙은 보통 코코넛 크림으로 토핑되거나 채워지며, 잘게 썬 파나 조각난 코코넛과 같은 달고 향긋한 음식들도 토핑에 자주 사용된다. 두께는 얇으며 질감은 살짝 바삭한 편이다.
카놈 브앙은 아유타야 시기에 유래한 태국의 디저트다.Thai dessert from the Ayutthaya period. Because in the testimony of Khun Luang ha wat said that, In that era there was no difference between Thai Khanom bueang and Vietnamese Khanom bueang because Vietnamese Khanom bueang has not yet come to Thailand. But one of the stories appears in the book "Dhammaboodpadad" and it said that Khanom bueang came from India and Brahmanism in the Sukhothai period and so was brought to Thailand. Moreover many people have assumed that Khanom bueang cake can be related to the crepes in France.
- 100g 쌀가루 
- 50g mung bean flour 
- 150g 설탕 
- 125ml 물 
- 1개 달걀 
- 1개 달걀 껍질 
- 1/2테이블스푼 코코넛파우더 
- 3개 흰자 
- 1/2컵 설탕 
- 1/2컵 foi thong (golden egg yolk threads)
뜨거운 철판 위에 반죽을 얇게 발라서 얇은 팬케이크를 만드는데, 이 때 중불을 유지하는 것이 중요하다. 반죽이 다 되면 안을 크림층으로 채운 다음 Foi Thong (strips of fried eggs or egg yolks)을 채우고, 채썬 코코넛과 구운 참깨를 고명으로 올린 다음 고수 잎으로 마무리한다. Fold the pancake in half while removing it with a flat spatula.
- ขนมเบื้อง( March 21, 2016) Retrieved October 11, 2017 from 
- กระยาทิพย์ เรือนใจ.หนังสือ ปั้นแต่งขนมไทย บก. (2006) Retrieved October 11, 2017
- ณัฐดนัย ยะกุล.ประวัติขนมเบื้องไทยโบราณ( November 13, 2014) Retrieved October 11, 2017 from 
- จับเข่าเล่าประวัติศาสตร์ ( October 13, 2013) Retrieved October 11, 2017 from 
- Khanom Buang Recipe (Thai Crepes)( April 13, 2015) Retrieved October 11, 2017 from 
- ครัวคุณต๋อย|ขนมเบื้องไทย ร้านสรินทร์ทิพย์(ตลาดพลู) (August 15, 2016) Retrieved April 1, 2018 from  ภาษาไทย
- คุกกิ้งโชว์มาชิมขนมเบื้องในตำนานย่านบางลำภู "ขนมเบื้องแม่ประภา แถมสาธิตสูตรขนมโตเกียวทำทานเอง Retrieved April 1, 2018 from  ภาษาไทย
- Brief description of khanom bueang, with pictures
- Summary of khanom bueang, with pictures
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