These delightful little snacks, called khanom krok, teeter between a pancake and a custard. Their base is fried like a crispy crepe, and is then topped with a filling that is cooked only briefly, so that it remains soft, with a definite wobble. There are special ‘dimpled’ cast-iron pans you can get to cook them. If you happen to own one, feel free to use it on the stovetop (see note); however, I make mine in the oven using a mini-muffin tin – less traditional maybe, but then you don’t have to fork out for any specialised equipment.
Put a 20-hole mini-muffin tin into the oven and
Meanwhile, prepare the batter for the layers in two separate bowls: just whisk together the ingredients for each batter until smooth and lump-free.
When the timer goes off, carefully remove the hot muffin tin from the oven, spray each hole with oil and return to the oven for another 10 minutes.
Now, working quickly and carefully (the tin will be very hot!), drop a tablespoon of the pancake batter into each hole – it should sizzle as it hits the tin. Holding the muffin tin with oven gloves, tilt it to bring the batter up the sides of the tin to form a cup-like shape.
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