Crispy Coconut Crêpe with Kabocha Squash | CUESA

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Returns March 17, 2022

Crispy Coconut Crêpe with Kabocha Squash


Grace Ngyuen, Asian Box

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.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »