Crispy Coconut Crêpe with Kabocha Squash

Source: Grace Ngyuen, Asian Box

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on November 5, 2016.

Makes 10 crêpes


1 small-medium kabocha squash
½ cup canola oil

4 cups water
2 cups coconut milk
2 cups rice flour
1 cup corn starch
½ cup tapioca starch
1 teaspoon turmeric
2 cups shredded sweetened coconut flakes
2 scallions, cut into ¼-inch rings
1 cup canola oil
2 shallots, sliced thinly
1 pound mung bean sprouts

Tamarind Vinaigrette
2 tablespoons canola oil
4 cloves garlic, chopped
¼ cup tamarind puree
1 cup white vinegar
½ cup sugar
2 tablespoons salt
4 cups water

10 large rice paper wrappers
20 lettuce leaves
1 bunch spearmint


To roast the squash: Preheat the oven to 375˚F. Cut the squash in half and scoop out the seeds, then peel the skin off and cut the squash into ½-inch cubes. Place the squash onto a sheet pan, drizzle with the canola oil, and season with salt and pepper. Roast for 20 minutes, or until tender.

To make the crêpe batter: In a blender, combine the water and coconut milk. Blend together for a few seconds, then add the rice flour, cornstarch, tapioca starch, turmeric, and 1 teaspoon salt. Purée until very smooth. Pour the mixture into a container and let the batter rest for at least 20 minutes before cooking. When ready to use, add the coconut flakes and scallions.

To make the vinaigrette: In a small saucepan heat the oil over medium-high heat. Add the garlic and cook for 1-2 minutes, until golden brown. Add the tamarind puree, vinegar, sugar, salt, and water. Stir and bring to a boil. Cook for an additional 5 minutes, until syrupy. Set aside to cool to room temperature.

To make the crêpe: Heat 1 teaspoon of canola oil over medium-high heat in an 8-inch nonstick skillet. Add a few slices of shallots and ¼ cup of squash to the skillet and cook for 30 seconds. Stir the crêpe batter to equally distribute the scallions and coconut flakes, then pour 3 ounces of batter into the skillet with the squash. Tilt and swirl the pan to coat the bottom evenly with a very thin layer of batter, letting it come up the side of the pan. Scatter ½ cup of the bean sprouts over the crêpe, then cover the skillet with a lid and cook over medium-high heat until the bottom of the crêpe is golden and crisp, about 2 minutes. Remove the lid and slide the crêpe onto a paper towel-lined plate. Repeat the process until the batter is used up.

To serve: Dip a sheet of rice paper into warm water. Lay one large lettuce leaf in the center of the sheet then layer one crispy crêpe on top. Drizzle 1 tablespoon of the tamarind vinaigrette across the crêpe and garnish with 4 mint leaves torn in half. Fold the two sides of the rice paper together and lay another piece of lettuce on top before rolling the other 2 sides up tightly. Serve with additional tamarind vinaigrette.

Farmers Market Ingredients