📝 About This Recipe
A beloved delicacy across Southeast Asia, these Durian Pancakes (or crepes) are the ultimate indulgence for lovers of the 'King of Fruits.' Each bite features a paper-thin, vibrant green pandan crepe wrapped around a cloud-like layer of fresh whipped cream and a decadent center of pure durian pulp. It is a sophisticated, chilled dessert that balances the intense, custard-like richness of the durian with a light, refreshing texture.
🥗 Ingredients
The Crepe Batter
- 120 grams All-purpose flour (sifted)
- 30 grams Cornstarch (for a delicate, soft texture)
- 2 pieces Large eggs (at room temperature)
- 250 ml Whole milk (full fat for richness)
- 50 ml Coconut milk (canned or fresh)
- 30 grams Powdered sugar
- 20 grams Unsalted butter (melted and cooled)
- 1/2 teaspoon Pandan extract (for color and aroma)
- 1 pinch Salt
The Creamy Filling
- 250 ml Heavy whipping cream (very cold)
- 20 grams Powdered sugar (adjust to taste)
- 1/4 teaspoon Vanilla extract
The Fruit Core
- 300 grams Fresh Durian Pulp (Preferably Musang King or D24, pits removed and mashed slightly)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the eggs and powdered sugar together until smooth. Slowly pour in the milk and coconut milk while continuing to whisk.
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2
Sift the all-purpose flour, cornstarch, and salt into the wet mixture. Whisk gently until no large lumps remain, then stir in the melted butter and pandan extract.
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3
Strain the batter through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth, silky texture. Cover and let it rest in the refrigerator for 30 minutes.
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4
Heat a 6 or 8-inch non-stick skillet over low heat. Do not grease the pan unless necessary; if needed, use a tiny drop of oil wiped away with a paper towel.
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5
Pour about 2-3 tablespoons of batter into the center of the pan, swirling quickly to coat the bottom in a thin, even layer. Cook for 1 minute or until the edges set and the surface looks dry.
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6
Do not flip the crepe. Carefully peel it off the pan using a spatula or your fingers and place it on a piece of parchment paper to cool. Repeat until all batter is used, stacking crepes with parchment in between.
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7
While the crepes cool completely, prepare the filling. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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8
Place one cooled crepe on a clean flat surface, with the smooth 'cooked' side facing down (the side that touched the pan).
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9
Spoon a dollop of whipped cream into the center of the crepe, followed by a generous tablespoon of the mashed durian pulp.
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10
Top the durian with another small dollop of whipped cream to 'seal' the fruit inside.
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11
Fold the bottom edge of the crepe over the filling, then the top edge. Fold in the left and right sides to create a neat, rectangular 'pillow' shape.
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12
Place the finished pancakes seam-side down on a tray. Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow the cream to firm up.
💡 Chef's Tips
Resting the batter is crucial as it allows the gluten to relax, resulting in a more tender crepe that won't tear. Keep the heat very low when cooking the crepes; you want them to set without browning to maintain that vibrant green color. Ensure the durian is at room temperature or slightly chilled when mashing, but the whipped cream must be ice cold to stay stable. If you cannot find fresh durian, high-quality frozen pulp works well—just ensure it is fully thawed and drained of excess moisture. For a cleaner look, use a square mold to help shape the pancakes uniformly.
🍽️ Serving Suggestions
Serve chilled with a cup of hot Oolong or Jasmine tea to cut through the richness. Pair with a side of fresh tropical fruits like mangosteen or pomelo for a traditional Southeast Asian dessert spread. Dust lightly with a tiny bit of powdered sugar or a drizzle of coconut cream just before serving. Present on a dark slate or ceramic plate to make the green pandan color pop visually.