Khanom bueang (Thai crispy crêpes)

Step 1: Whisk 3 ½ oz rice flour, ⅔ oz mung bean flour, ⅔ oz plain flour and 1 ¾ oz sugar. Add 1 egg yolk, ¼ cup limestone water (lime paste water) and ¼ cup water and beat for 3–4 minutes until the batter is smooth and as thick as single cream. Cover and rest for 15 minutes.

Step 2: Toss 2 ⅛ oz freshly grated or desiccated coconut with 1 tbsp sugar and 1 pinch salt. If using desiccated coconut, sprinkle over 1 tbsp of water first so it softens.

Step 3: Whisk 2 egg whites with ¼ tsp cream of tartar to soft peaks. Add 3 ½ oz caster sugar a spoonful at a time, whisking until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Beat in ½ tsp pandan extract or vanilla.

Step 4: Heat a large non-stick frying pan over a medium-low heat and wipe with a little 1 tbsp vegetable oil on kitchen paper. Drop 1 tsp of batter and immediately spread it in a 7 cm circle with the back of the spoon, scraping hard so it is almost see-through. Make 4–5 at a time.

Step 5: Cook for about 1 minute until the edges lift and turn pale gold. Pipe or spread 1 tsp of meringue onto each, scatter with coconut or 1 ⅜ oz golden egg threads (foi thong), then fold the shells in half with a spatula.

Step 6: Cook for 30 seconds more, then move to a rack. They crisp as they cool. Wipe the pan with oil between batches and lower the heat if the shells brown before they set. Eat the same day.