Recipe by Vegan Courtney
I decided I wanted to come up with my own Thai-inspired recipe, and I did!
Top Review by anne in apex
My husband told me several times that I should put this recipe where I can find it again. From him, that's 10 stars!! I had leftover crepes from an event, and went searching for something savory to fill them. We love Thai flavors, and I had everything on hand to make this recipe. I didn't know what a small squash is, but I used about 2 cups of diced squash. I made the rest just according to the recipe. After the 20 minutes of cooking, it seemed awfully soupy, so I cooked it about another 5-10 minutes to thicken a bit more. We both took a bite and said "oh, this is soooo good!" We got 10 crepes from the slightly reduced filling. We will be making this again!!
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
- 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
Directions See How It's Made
- First, we get the crepes started.
- In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
- Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
- While the batter is sitting, we make the filling.
- In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
- Add the curry paste and stir constantly for 1-2 minutes.
- 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.
- 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.
- Back to the crepes!
- 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.
- 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.
- Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
- Onto the sauce:.
- Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
- 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.
- Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!