Durian crepe
The Durian fruit.
Durian season is here again.. and the trend now is making “Durian crepe”. Actually, I think we’ve had it before, in the form of Durian pancake.. not much difference. Only thing the word ‘crepe’ sells better, I think ! So, I’ve posted an article about making crepe before. And this time I’m using the second recipe I gave you. Here it is again.
225 gm all purpose flour a pinch of salt 2 teaspoon castor sugar 4 eggs 200 ml water 225 ml milk a few drops of yellow colouring (optional) Combine everything in a bowl. Whisk till all the ingredients is incorporated. Transfer to a blender and blend till it is fine. You can also use a strainer for this. The consistency of the batter should be somewhat similar to a whipping cream. Let the batter rest for at least 30 minutes, in the fridge. This is important to ensure you get a thin and silky texture. Heat a frying pan over medium fire, and lightly grease with butter. Use a small ladle to measure. Pour the batter in the middle of the pan. Tilt the pan in all directions to spread a thin film over the base. Pour any extra amount of batter back into the bowl. Cook until it becomes opaque in colour and you can see small air bubbles under the surface. Flip the crepe, if you wish, using a spatula or your hands. The second side will cook very briefly, and it won’t look as good as the first side. When rolling, just make sure the attractive side is up.
For the Durian crepe filling, the way I made it, is just combining the fresh durian flesh and sweetened whipped cream. The recipe for the whipped cream :
1/2 teaspoon vanilla extract
Beat the cream on high speed until it begins to thicken. Add the icing sugar and vanilla and contiune beating till you get soft peaks. Store in the refrigerator. Yields 2 cups.
Once you have made the crepe, let it cool (or else the whipped cream inside will melt). Once cooled, just take a few tablespoon of whipped cream and the durian, placed it on the crepe and roll away…. if you are selling these, make the crepes smaller. I bought 3 cute ones for RM5.00. Of course, when making at home, you can be greedy and put loads of filling.
It is not difficult to make these yourself, so try it. Before the Durian season ends 
.. For those Durian lovers, you have to taste these ! So yummy.. keep extras in the fridge, covered with cling wrap, for second helpings.
Currently there are "10 comments" on this Article:
Leave a Reply
Arissa Azman Online store
Order my books
Ilham reka kek fondan
Kesabaran yang tinggi dalam menghasilkan hiasan kek yang cantik dan menarik memberikan kepuasan kepada para peminatnya. Justera, buku ini menghimpunkan beberapa ilham rekaan hiasan kek fondan untuk anda cuba. RM22.00.
Learn More...Recent Posts
Recent comments
Yasmin on Modelling paste & gum paste recipes
Hi Kelvin, yes you can. Try adding 1 teaspoon of gum trag to 250 gm of fondant. Add more if ...Freddy on Modelling paste & gum paste recipes
salam kak yasmin.. nak tanya...di mana boleh saya dapatkan tylose powder yang berdekatan dengan kuala lumpur??huhuhuhu.....susah nak cari...btw..thanks kakpamper party on Simple ‘Macaroni and cheese’
This website was... how do you say it? Relevant!! Finally I've found something which helped me. Cheers!mr. kelvin edge on Modelling paste & gum paste recipes
hi there, can i add gum trag to roll on icing and if so how much will i need. many thanx kelHerman reulens on Laminated dough
Hi Yasmin, Did you ever tried using a pasta maker for croissant?Popular Posts
- My second book – Ilham Reka Kek Fondan 96 comment(s)
- PME Professional Diploma course – Sugarpaste Module 85 comment(s)
- 1st birthday giveaway 65 comment(s)
- Free book – “Cara mudah membuat coklat” 43 comment(s)
- 5th birthday giveaway 42 comment(s)
Categories
Archives
Enter your e-mail to get Bakingproject's updates delivered to your inbox. 
Yasmin bt. Sanusi. Located in Kuala Lumpur, Malaysia. Bio : Cake decorator and author of 3 sugarcraft books. BSc (Hons) Urban Land Economics, Sheffield, UK. Certificate in Bread & Flour Confectionery, M'sian Inst. of Baking. International Cert in Cake Decorating, Taylor’s College. Professional Diploma in Sugarcraft, Knightsbridge PME. Wilton method cake decorating, ICCA.
Contact no: 019-3805344Email : minbakingproject@gmail.com
Past appearances :
Conducted demo at Universiti Sains Islam Msia, Nilai 2012, Malaysian International Food & Beverage fair 2012, PWTC KL.
KL International Book Fair, PWTC 2010 & 2012.
Featured in Aroma magazine - November 2011 issue, Groupon website - 28th April 2011 issue, Good Living magazine - July 2009 issue. TV3 25th anniversary Cake Day - April 2009.
"Apa-apa aje" TV3 programme - Oct 2008.
Advisor for Kolej Komuniti Cake deco syllabus, 2010.
can I use ready made whipped cream…I have some leftover…
As long as whip cream tu masih elok, why not. Tkasih singgah.
Hi Kak yasmin, some recipes are using using santan+water instead of fresh milk. what is the difference & which tastes better? Thanks..
Salam K.Yasmin,
Does it makes any difference using all-purpose flour only? The one that I hv learnt consist of a few types of flour; H.Kong flour, potato flour, tapioca flour, custard powder.
It would be great if we can use only 1 type of flour!
Conz, normally for Malay kuih, the pancake type, we use santan..it is richer. You can substitute with Full cream milk. To me, both taste good. For crepe, I would use milk because the filling of durian and whipped cream is already rich. Its up to you actually.
Ida, waalaikumsalam. Memang selama ni pun kak guna tepung gandum biasa je. Probably they use all other types of low protein flour, to get a softer or silkier texture. Tapi original crepe recipe from this Western book pun guna allpurpose flour je. Setakat nak makan dgn family.. takyah la susah2 sgt. It still taste delicious. Ataupun, the recipe with all type of flours is for the Crispy type of Crepe ?
Assalamualaikum Kak Min ,
Saya baru tahu pasal DC ini hari Sabtu 1/12 . Masa tu kenduri kawin sepupu di Perak ,ada disediakan juga kenduri durian oleh tuan rmh . One of my cousin tanya , pandai x saya buat DC , saya pun dgn muka blur tanya apa tu DC . Rupanya dah jadi fenomena rupanya DC ( sah saya ini katak bwh tempurung ) ^_^.
Then saya pun goggle pasal DC . balik ke kl , separuh bonet kereta penuh durian . The next day terus buat DC .
Wkmslm imah … Amboi, borong sakan ye. Boleh niaga dc ni. Haha.. Selamat menjamu selera. Htr sikit kat akak kalau ada lebih ye.
salam..kak kalau guna freeze-dried durian boleh x?saya kat uk..susah tol cari durian fresh even durian frozen seklipun..cedih2
Salam Nisa, kak pun tak pernah try beli freeze dried durian ni, tapi apa kata adik try soak durian tu dlm susu ke, and then bila dah kembang, buat mcm biasa. Rasanye jadi,, insyaallah. Jangan cedih2 ye
I am very very interested of your flowers… I do gum paste from wilton but I find your roses so amazing that I bought a cake from Sams club here in Arizona and I just saw your flowers exactly the same as what they have. I asked them who made it and they told me they just purchased the flowers…Its so similar and maybe I can have some tutorials from you.. I really really love the way you made the small flowers.. did you use molders for those?and I know they are airbrushed..Please please send me directions of your roses gum paste..I would really appreciate it very much. thanks you and more power.