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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea flour	1	cup		356.04	53.1944	20.5988	6.1548
white flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	teaspoon		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
coconut milk	1	can		138.0	3.324	1.374	14.304
green curry paste	2 -3	tablespoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
butternut squash	1		peeled cubed	-	-	-	-
basil	1/4	cup	shredded	1.38	0.159	0.18899999999999997	0.0384
salt	1	teaspoon		-	-	-	-
cane sugar	1	teaspoon	unbleached	-	-	-	-
red pepper	1/2		sliced	0.625	0.1377	0.0292	0.0069
coconut milk	1/4	cup		138.0	3.324	1.374	14.304
ginger	1/2	cup		38.4	8.5296	0.8736	0.36
peanut butter	3	tablespoons		282.72	10.3536	11.5488	23.9712
peanut	1/8	cup	crushed	103.4775	2.9437	4.7085	8.9863
basil leaf	12			-	-	-	-
red pepper mean			cut	-	-	-	-
coconut	1/4	cup	unsweetened flaked	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.