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!