I was a little hesitant to make this because I never made crepes before, but it sounded interesting so I wanted to give it a shot. I have really grown to love curry dishes so this savory fusion recipe is a nice change from a typical curry over rice meal. Plus, I found this recipe from Chef Chloe and she never does me wrong! I had to post this one because it’s up there on my top favorite meals as of now. I enjoyed EVERY SINGLE bite of this Asia-meets-France inspired dish. I can’t wait to make it again.
This recipe requires some prep work — but it’s all so worth it. In general, when I’m making a meal that’s not a 1,2,3 thing, I always try to get a head start on the preparation the night before or morning of. Having everything chopped, poured, and all set to go makes a world of difference and less chaotic during the cooking hours.
For this recipe, the green curry filling can be made in advance and kept refrigerated for 3-4 days. Also, please note: the crepes mixture needs to sit for at least 30 minutes before frying. I forgot to do this part… so we unfortunately had a very late dinner that night!
1 cup garbanzo flour
1 cup all-purpose flour
1/2 teaspoon curry powder
1 1/8 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups of warm water
2 tablespoons olive oil, plus extra for pan
1 tablespoon finely chopped fresh Italian parsley
To make the Crepes: In a blender, combine flours, curry powder, salt, pepper, warm water, and 2 tablespoons of oil. Process just until smooth. Transfer the batter to a bowl and mix in parsley. Let the batter rest for at least 30 minutes.
Heat a lightly oiled 8 inch NONSTICK skillet or crepe pan over medium-high heat. Pour about 1/4 cup batter into pan, while simultaneously tilting the pan around so that the batter coats the whole pan. Let cook for about 1 minute, or until golden on the bottom. Gently loosen the edges with a spatula. Flip and cook for another minute until crepe is cooked with small brown spots. Continue making crepes until all batter is used. If the batter begins to thicken, add a tablespoon of water at a time to maintain the consistency.
(I won’t take the credit… Dante actually fried the crepes. He was better at this than me!)
Green Curry Ingredients:
2 tablespoons canola oil (I used olive oil)
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
1 russet potato, peeled and finely chopped
Sea salt & ground black pepper
2 cups packed fresh cilantro leaves and stems
1/4 jalapeno, seeded & minced
3 garlic cloves
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup vegetable broth, divided
1 15-ounce can chickpea, rinsed and drained
1 14-ounce can coconut milk
1 tablespoon agave
1 tablespoon lime juice
5 ounces baby spinach
To make the Green Curry Filling: In a large saucepan, heat oil over medium-heat and sauté onions, carrots and potatoes until onions are soft and vegetables are lightly browned – about ten minutes. Season with salt and pepper.
In the meantime, combine cilantro, jalapeño, garlic, ginger, cumin, coriander and 1/2 cup broth in the food processor and process until smooth. Add this spice paste to the saucepan of sautéed vegetables along with the chickpeas, remaining 1/2 cup broth, coconut milk, agave and lime juice. Season with 1/2 teaspoon salt. Bring to a low boil and let cook until mixture is thick and all vegetables are fork tender, about 5 – 10 minutes. Adjust salt and pepper to taste. Add spinach and cook until spinach is wilted.
To Serve: Spoon green curry filling over freshly made crepes. Fold one side, then the other, over the filling (fold in thirds) and serve.
**As you can see from my photo at top, I didn’t follow the “fold in thirds” rule. I need some more practice cooking and serving crepes! But we did however, end up topping the crepes with some leftover curry because we just couldn’t get enough of the flavor!!