2 Reviews

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!!

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anne in apex November 02, 2011

Oh. My. God. I made this for a vegan potluck on Thanksgiving and it was a HIT. Took me a bit longer than an hour for prep time (I had to go to the grocery store 3 times that day) but it turned out delicious!! Great recipe! Do NOT spare the ginger peanut sauce, it really adds a great flavor. Excellent recipe!

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J.J. Foxhound January 12, 2009
Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea