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    You are in: Home / Recipes / Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea Recipe
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    Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea

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     2 Total Reviews

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    • on November 02, 2011

      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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    • on January 12, 2009

      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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    Nutritional Facts for Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea

    Serving Size: 1 (628 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1305.4
     
    Calories from Fat 502
    38%
    Total Fat 55.8 g
    85%
    Saturated Fat 34.5 g
    172%
    Cholesterol 0.0 mg
    0%
    Sodium 1731.7 mg
    72%
    Total Carbohydrate 188.3 g
    62%
    Dietary Fiber 14.4 g
    57%
    Sugars 103.8 g
    415%
    Protein 23.2 g
    46%

    The following items or measurements are not included:

    green curry paste

    Detailed Nutrition Values About Nutrition Info

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