Look out for durian crêpe or sometimes known as durian pancake if you are a durian lover! Whipping cream and a dollop of fresh durian is wrapped in a thin and moist crepe, making it look like a ‘durian pillow’. This fruit crêpe recipe promises fluffy, thin but does not break easily to wrap the filling.
To prepare these Asian crêpes, I used a 25 cm pan (the only non-stick pan I own) which is not an ideal size because it is too big, thus creating too many folds. It makes the wrap slightly thicker than it normally is. I would recommend a pan size of 20 cm for the best outcome. Also, do remember to oil the pan before use so that the crêpe could be easily removed.
When I made the crêpes, some of them did not turn out to be fully rounded due to the big pan I was using. If that happens, fret not because the crepe just needs to be big enough to wrap the intended filling.
Besides using mangoes, strawberries and durian, be creative to use any of your favourite fruit instead. If you only plan to go with only one flavour, replace the strawberry and pandan extract with plain water. You can learn how to get pandan extract from the kaya recipe while strawberry extract is just plain strawberry juice. Do give this recipe a try and be prepared for the delightfulness when you sink your teeth into these naturally coloured desserts as you savour the sweetness of the fruits and the lightness of the whipping cream.
Durian Crêpe is also known as: Durian PancakeMango CrepeStrawberry CrêpeDurian Pancake榴莲班戟Bánh Crepe Sầu Riêng
Mix ingredients wheat flour, custard flour, tapioca flour, sugar, milk, oil and water (100ml) until it becomes a smooth batter. Then, run the batter through a sieve.
Separate the batter into 3 bowls. Then, add pandan extract, strawberry extract and water to each individual bowl. Mix well and set aside for at least 15 minutes.
Once the batter is mixed well, pour a thin layer onto a non-stick pan which has been heated on medium heat. Remove crepe skin once it solidifies.
Beat whipping cream until stiff. Place a 1 tablespoon of whipped cream in the middle of the crepe skin followed with a spoonful of fruits. Wrap whipped cream in crepe to shape a fluffy "pillow". Serve chilled.
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