These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I've made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.Ingredients 
100 gms Wheat Flour3 Teaspoons Bicarbonate of Soda1 Teaspoon Salt1 Egg4 Tablespoons Sugar300 ml Evaporated Milk2 Tablespoons Melted Butter1 Teaspoon Vanilla EssencePreparation1. Sift the flour mix and bicarbonate of soda together.2. Whip an egg until fluffy, add the sugar, salt and blend. Add the evaporated milk, flour, butter, and vanilla essence and continue blending. Leave 20 minutes to rest.3. You will need a good clean flat non stick frying pan for this, a little butter while frying can help, but these pancakes are very soft and need to be fried carefully.4. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe you want small pancakes, no more than 8cms across.5. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancake, then roll it up and set it on a serving plate. Serve warm. Ingredients for Cream Filling1 Egg3 Tablespoons Sugar1 Teaspoon Salt100 ml Water100 ml Evaporated Milk5 Tablespoons Butter2 Tablespoons Corn FlourPreparation for Cream Filling1. Whip the egg with the sugar and salt.2. Add the water, evaporated milk, butter, and corn flour and put into a saucepan and cook over a low heat until the cream is mixed and thick, then leave to cool.Ingredients Taro Filling50 gms Taro2 Tablespoons Sugar1 Tablespoon OilPreparation for Taro Filling1. Steam the taro until cooked.2. Pure the taro in a blender together with the sugar.3. Heat the taro in a saucepan over a low heat, to drive off excess water and thicken it. Once it's thickened, leave it to cool.Read More...
[Source: Appon's Thai Food Recipes]
Mangos are a popular fruit that grows all over Thailand. When they are unripe they are green and very sour and we eat them with chilli and sugar and something salty, like this 
When they ripen they become soft and yellow and suitable for desserts. The most widely know dessert that uses mangos is 
And two more recipes with mango's you'll find on this site, the ever popular 
And mango syrup, a 
Dragon fruit have distinctive red orange leaves that look like flames. You can see this in the photograph, inside they have the edible white pulpy middle with many small black seeds. It's slightly sweet, the pulp texture means it's quite easy to scoop it out with a spoon to eat.These look amazing as a garnish, but I maintain the Thai fruit to taste is 
Crunchy and salty, these barbecued frogs are eaten in the Eastern province of Isaan (my home province). You'll find them ready cooked in Isaan markets, simply take them home and eat with rice.Although they look burnt, they don't taste burnt, if you can imagine a very very intense savoury flavour and aroma, (and no they don't taste like chicken!). Because the flavour is so intense these are something of a high priced delicacy rather than everyday food.
We have many types of delicious beetles in Thailand, here are just 2! Since I'm in Isaan, I'm going to introduce you to the various farmers foods that are eaten here. I know that you'll never make them at home, but if you're in Thailand, given them a try, you might find out that you like them. I was introduced to them as a child by my father, so I don't have the revulsion to them that westerners are taught, but then I have a revulsion to beef.
The winged insects are eaten minus the wings and legs. When you buy them in the market, they're dry fried in a pan with salt and pepper to cook them so you don't need to cook them yourself. They're nice with Maggi sauce.Oh, one last thing, don't let the fact they live on old buffalo dung put you off...