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1
First, we get the crepes started.
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2
In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
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3
Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
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4
While the batter is sitting, we make the filling.
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5
In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
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Add the curry paste and stir constantly for 1-2 minutes.
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Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
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Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
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Back to the crepes!
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Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
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Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
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Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
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13
Onto the sauce:
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Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
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Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
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16
Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!
