Vegan Butternut Squash Thai Curry Crepes with Coconut Ginger Pea
Elevate your dinner game with these Vegan Butternut Squash Thai Curry Crepes with Coconut Ginger Pea topping—a perfect fusion of bold Thai-inspired flavors and French crepe artistry. This recipe features tender, turmeric-hued crepes made with a blend of all-purpose and chickpea flour, enveloping a rich and creamy butternut squash curry infused with Thai red curry paste, coconut milk, and fresh aromatics like garlic and ginger. Topped with a refreshing coconut ginger pea mixture, this dish offers a balance of spicy, savory, and zesty notes, all while staying entirely plant-based. Whether you’re looking for a show-stopping brunch or a satisfying weeknight dinner idea, these vibrant crepes are as delicious as they are visually stunning. Plus, they’re easy to customize and serve, making them a must-try for anyone craving a vegan twist on gourmet comfort food!
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Ingredients
- 1 cup All-purpose flour
- 0.5 cup Chickpea flour
- 1.5 cups Unsweetened almond milk
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 1 tablespoon Coconut oil
- 2 cups Butternut squash, peeled and diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Vegetable stock
- 1 cup Frozen peas, thawed
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Oil (for cooking crepes)
Directions
Step 1
In a mixing bowl, combine all-purpose flour, chickpea flour, ground turmeric, and salt. Gradually whisk in the almond milk until the batter is smooth and lump-free. Let the batter rest for 15 minutes.
Step 2
While the batter rests, heat coconut oil in a large skillet over medium heat. Add diced onion, garlic, and minced ginger, and sauté until fragrant, about 3 minutes.
Step 3
Add the butternut squash and Thai red curry paste to the skillet. Stir to coat the squash evenly in the paste, then pour in the coconut milk and vegetable stock. Bring to a simmer, cover, and cook until the squash is tender, about 12-15 minutes.
Step 4
While the curry simmers, prepare the coconut ginger pea mixture. In a small skillet, combine thawed peas, lime juice, fresh cilantro, soy sauce, sugar, and a pinch of minced ginger. Cook over medium heat for 3-4 minutes, just until the peas are warmed through. Remove from heat and set aside.
Step 5
To make the crepes, heat a non-stick skillet or crepe pan over medium heat and lightly grease with oil. Pour 1/4 cup of the batter into the center of the pan and swirl to spread it evenly. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for another 1 minute. Repeat with the remaining batter.
Step 6
To plate, place a crepe on a serving dish, spoon some butternut squash curry down the center, and fold the crepe over the filling. Top with a spoonful of the coconut ginger pea mixture for added freshness and garnish with additional cilantro.
Step 7
Serve warm and enjoy the vibrant, aromatic flavors!
Nutrition Facts
| Serving size | (1572.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1470.7 |
| Total Fat 32.7g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3084.6mg | 0% |
| Total Carbohydrate 254.2g | 0% |
| Dietary Fiber 37.1g | 0% |
| Total Sugars 40.8g | |
| Protein 51.5g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 1041.1mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 3565.7mg | 0% |
Source of Calories