Vegan Butternut Squash Thai Curry Crepes With Cocon

Name: Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crepes; 1 cup chickpea flour; 1 cup white flour; 1 teaspoon salt; 2 tablespoons extra virgin olive oil; 2 cups warm water; For the filling; 1 (15 ounce) can coconut milk (with 1/4 cup set aside for the sauce); 2 -3 tablespoons green curry paste; 1/2 cup water; 1 small butternut squash, peeled, seeds removed, and cubed; 1/4 cup basil, shredded; 1 teaspoon salt; 1 teaspoon unbleached cane sugar; 1/2 red pepper, thinly sliced; For the sauce; 1/4 cup coconut milk; 1/2 cup fresh ginger, reduction (boil some ginger in water for awhile); 3 tablespoons peanut butter; For garnish; 1/8 cup crushed peanuts; 12 basil leaves; red pepper, hearts (cut off the bottom of a pepper you'll see what I mean); 1/4 cup unsweetened flaked coconut

Servings: persons

For the crepes
1 cup chickpea flour
1 cup white flour
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 cups warm water
For the filling
1 (15 ounce) can coconut milk (with 1/4 cup set aside for the sauce)
2 -3 tablespoons green curry paste
1/2 cup water
1 small butternut squash, peeled, seeds removed, and cubed
1/4 cup basil, shredded
1 teaspoon salt
1 teaspoon unbleached cane sugar
1/2 red pepper, thinly sliced
For the sauce
1/4 cup coconut milk
1/2 cup fresh ginger, reduction (boil some ginger in water for awhile)
3 tablespoons peanut butter
For garnish
1/8 cup crushed peanuts
12 basil leaves
red pepper, hearts (cut off the bottom of a pepper you'll see what I mean)
1/4 cup unsweetened flaked coconut

1
First, we get the crepes started.
2
In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
3
Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
4
While the batter is sitting, we make the filling.
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.
6
Add the curry paste and stir constantly for 1-2 minutes.
7
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.
8
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.
9
Back to the crepes!
10
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.
11
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.
12
Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
13
Onto the sauce:
14
Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
15
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.
16
Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the crepes, 1 cup chickpea flour, 1 cup white flour, 1 teaspoon salt, and more.

Yes, Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions