Persimmon and egg kanom bueang
Kanom bueang are thin crepes dotted with a thick, marshmallow fluff-like cream, festooned with a variety of toppings — from super-sweet (persimmon) to crunchy-salty (dried shrimp) — and folded in half for easy, distracted, walking-down-the-street-and-staring-into-the-sky-type dining. They can be an acquired taste (shrimp + marshmallow fluff = some, uh, getting used to) but if you keep an open mind, you can see how blurring the line between salty and sweet can end up amplifying and more clearly defining both kinds of flavors.
Now courtesy of @SpecialKRB, you can see how they are made. No room for butterfingers here!
(Video taken from in front of Rungrueang pork egg noodle shop on Sukhumvit Soi 26)
