Savory Vegan Thai Curry Crepes with Butternut Squash and Coconut-Ginger Sauce
Delight your senses with these Savory Vegan Thai Curry Crepes filled with creamy butternut squash and a medley of aromatic spices. The crepes are made from a blend of chickpea and white flour, providing a perfect canvas for a vibrant Thai-inspired filling featuring coconut milk, green curry paste, and fresh basil. Topped with a luscious coconut-ginger-peanut sauce and garnished with crushed peanuts and coconut flakes, these crepes make for a beautifully plated dish that's not just delicious but a feast for the eyes as well. Perfect for brunch, lunch, or a light dinner, these crepes are sure to impress vegans and non-vegans alike!
N/A
Servings
180
Calories
20
Ingredients
Ingredients
Chickpea flour
1 cup (none)
White flour
1 cup (none)
Salt
1 teaspoon (none)
Extra virgin olive oil
2 tablespoons (none)
Warm water
2 cups (none)
Coconut milk
1 (15 ounce) can (set aside 1/4 cup for sauce)
Green curry paste
2-3 tablespoons (none)
Water
1/2 cup (none)
Butternut squash
1 small (peeled, seeds removed, and cubed)
Basil
1/4 cup (shredded)
Salt
1 teaspoon (none)
Unbleached cane sugar
1 teaspoon (none)
Red pepper
1/2 (thinly sliced)
Coconut milk
1/4 cup (for sauce)
Fresh ginger reduction
1/2 cup (boil ginger in water for a reduction)
Peanut butter
3 tablespoons (none)
Crushed peanuts
1/8 cup (none)
Basil leaves
12 (none)
Red pepper hearts
to taste (cut off the bottom of a red pepper)
Unsweetened flaked coconut
1/4 cup (none)
Instructions
1
To begin, prepare the crepe batter. In a mixing bowl, whisk together the chickpea flour, white flour, and salt. Add the olive oil and warm water, mixing until smooth. Transfer the batter to a blender and blend until fully combined. Allow the batter to rest for at least 20 minutes to improve texture.
2
While the batter is resting, prepare the filling. In a saucepan, bring 1 can of coconut milk to a gentle boil over medium heat and cook for about 3 minutes until fragrant. Stir in the green curry paste and mix continuously for 1-2 minutes.
3
Next, add 1/2 cup of water, cubed butternut squash, shredded basil, salt, and unbleached cane sugar into the pan. Allow the mixture to return to a boil. Reduce the heat slightly and simmer for 10 minutes until the squash begins to soften.
4
Stir in the sliced red pepper and cook for an additional 10 minutes until the squash is tender and the curry sauce has thickened. Remove from heat and set the filling aside.
5
Now, let's cook the crepes. Preheat a nonstick crepe pan over medium heat and lightly grease it with a paper towel soaked in olive oil. Pour approximately 1/4 cup of batter into the pan, swirling to create an even layer. Cook until bubbles form in the center, about 1 minute, then use a spatula to carefully flip the crepe and cook for an additional 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter to make about 12 crepes.
6
For the coconut-ginger-peanut sauce, combine the remaining 1/4 cup of coconut milk, fresh ginger reduction, and peanut butter in a small pot over high heat. Whisk until blended and warmed through.
7
To serve, fill each crepe with 2-3 spoonfuls of the butternut squash filling, then sprinkle with flaked coconut and roll up the crepe. Arrange 2-3 crepes on a serving plate and drizzle over the coconut-ginger-peanut sauce. Finish by sprinkling with crushed peanuts and additional coconut flakes, and garnish with fresh basil leaves and red pepper hearts for an eye-catching presentation.
8
Enjoy your wonderful Savory Vegan Thai Curry Crepes with Coconut-Ginger Sauce!
Nutrition Information
11.25g
Fat
17.5g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vegan Thai Curry Crepes?
These are savory, plant-based crepes made from chickpea and white flour, filled with a creamy butternut squash green curry and topped with a coconut-ginger-peanut sauce.
What type of flour is used in the crepe batter?
The recipe uses a blend of one cup of chickpea flour and one cup of white flour to create the crepe base.
Are these Thai Curry Crepes vegan?
Yes, this recipe is entirely vegan, using coconut milk and plant-based proteins like chickpeas and peanuts instead of dairy or meat.
How do I prepare the crepe batter?
Whisk together chickpea flour, white flour, and salt, then add olive oil and warm water. Blend the mixture until smooth and let it rest for 20 minutes.
Why does the crepe batter need to rest for 20 minutes?
Allowing the batter to rest for at least 20 minutes helps improve the final texture of the crepes, making them easier to cook and flip.
What is the primary ingredient in the filling?
The main filling ingredient is a small butternut squash that has been peeled, deseeded, and cubed.
What kind of curry paste is used in this recipe?
The recipe calls for 2-3 tablespoons of green curry paste to give the filling its signature Thai flavor.
How do I cook the coconut milk for the filling?
Bring the coconut milk to a gentle boil for about 3 minutes until fragrant before stirring in the green curry paste.
What other vegetables are included in the curry filling?
In addition to butternut squash, the filling features thinly sliced red pepper and shredded fresh basil.
How long does it take to cook the butternut squash filling?
The squash should simmer for about 10 minutes initially, then an additional 10 minutes after adding the red peppers until tender.
What makes the filling sweet and savory?
The combination of salt, green curry paste, and a teaspoon of unbleached cane sugar creates a balanced savory and sweet flavor profile.
How much batter is used for each individual crepe?
You should use approximately 1/4 cup of batter for each crepe, swirling it in the pan to create an even layer.
How many crepes does this recipe yield?
This recipe produces approximately 12 crepes, depending on the size of your pan and the thickness of the batter.
How do I know when to flip the crepes?
Cook the first side for about 1 minute until bubbles form in the center, then flip and cook for another 30 seconds.
What are the ingredients for the coconut-ginger-peanut sauce?
The sauce is made by whisking together 1/4 cup of coconut milk, 1/2 cup of fresh ginger reduction, and 3 tablespoons of peanut butter.
How do I make a fresh ginger reduction?
To make the reduction, boil fresh ginger in water until the liquid is concentrated and reduced to the desired amount.
How are the crepes assembled?
Fill each crepe with 2-3 spoonfuls of squash filling, sprinkle with flaked coconut, roll them up, and drizzle with the peanut sauce.
What garnishes are suggested for this dish?
Garnish with crushed peanuts, additional coconut flakes, fresh basil leaves, and decorative red pepper hearts.
How many calories are in a serving of these crepes?
Each serving contains approximately 180 calories.
What is the nutritional breakdown for fat and protein?
Each serving provides 11.25g of fat and 4.5g of protein.
How many carbohydrates are in this recipe?
There are 17.5g of carbohydrates per serving.
Is this recipe suitable for lunch or dinner?
Yes, these crepes are versatile and work well for brunch, lunch, or a light dinner.
How many ingredients are required in total?
There are 20 distinct ingredients used across the crepe batter, filling, sauce, and garnishes.
What oil is best for cooking the crepes?
The recipe recommends using extra virgin olive oil both in the batter and for lightly greasing the pan.
Can I use sweetened coconut milk?
It is best to use unsweetened canned coconut milk to maintain the savory profile of the Thai curry.
What is the texture of the crepes?
The blend of chickpea and white flour creates a soft yet sturdy crepe that holds the heavy curry filling well.
How do I prepare the red pepper hearts?
You can create heart shapes by carefully cutting the bottom section of a red pepper.
Is the coconut used in the recipe shredded or flaked?
The recipe uses 1/4 cup of unsweetened flaked coconut for the filling and topping.
Can the batter be made without a blender?
While you can whisk by hand, using a blender ensures the chickpea flour is fully incorporated for a perfectly smooth batter.
What is the best way to serve this to guests?
Arrange 2-3 rolled crepes on a plate, drizzle generously with sauce, and add all the garnishes for a professional presentation.