Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea Recipe

Posted by
Rate It!
Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea
Add your photo!
Ingredients
20
Count
Nutrition
374
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. First, we get the crepes started.
  2. In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
  3. Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
  4. While the batter is sitting, we make the filling.
  5. In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
  6. Add the curry paste and stir constantly for 1-2 minutes.
  7. 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.
  8. 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.
  9. Back to the crepes!
  10. 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.
  11. 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.
  12. Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
  13. Onto the sauce:.
  14. Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
  15. 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.
  16. Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 374.17 Kcal (1567 kJ)
Calories from fat 183.85 Kcal
% Daily Value*
Total Fat 20.43g 31%
Sodium 838.32mg 35%
Potassium 423.13mg 9%
Total Carbs 41.03g 14%
Sugars 4.33g 17%
Dietary Fiber 4.89g 20%
Protein 8.64g 17%
Vitamin C 20.8mg 35%
Vitamin A 0.3mg 10%
Iron 2.5mg 14%
Calcium 45.9mg 5%
Amount Per 100 g
Calories 165.36 Kcal (692 kJ)
Calories from fat 81.25 Kcal
% Daily Value*
Total Fat 9.03g 31%
Sodium 370.48mg 35%
Potassium 186.99mg 9%
Total Carbs 18.13g 14%
Sugars 1.91g 17%
Dietary Fiber 2.16g 20%
Protein 3.82g 17%
Vitamin C 9.2mg 35%
Vitamin A 0.1mg 10%
Iron 1.1mg 14%
Calcium 20.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top