Green Curry Crepes

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!


Crepes Ingredients: 

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!!






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