Vegan Butternut Squash Crepes w/ Coconut-Ginger-Peanut Sauce Recipe

Vegan Butternut Squash Crepes with a Coconnut-Ginger-Peanut Sauce


For the crepes

  • 1 cup unbleached flour
  • 1 1/2 cups soy milk
  • 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons water
  • 2 tablespoons vegetable oil

For the filling

  • 1 (15 ounce) can coconut milk (with 1/4 cup set aside for the sauce)
  • 2-3 tablespoons sun-dried tomato paste
  • 1/2 cup water
  • 1 small butternut squash, peeled and cubed
  • 1/4 cup sweet basil, shredded
  • 1 teaspoon salt
  • 1 teaspoon unbleached cane sugar
  • 1/2 green pepper, thinly sliced

For the sauce

  • 1/4 cup coconut milk
  • 1/2 cup fresh ginger, reduction (boil some ginger in water for awhile)
  • 3 tablespoons peanut butter

For garnish

  • 1/8 cup crushed peanuts
  • 12 basil leaves
  • green peppers
  • 1/4 cup unsweetened flaked coconut


First, we get the crepes started.

In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.

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.

Add the sun-dried tomato 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 green pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. 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. (It took me awhile. Mine came out a little too thick.)

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.  Arrange the basil leaves, peanuts, coconut and green pepper however you desire.



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