Durian crepe

Dec

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 cup whipping cream

2 tablespoons icing sugar
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.

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Mutia Aiza says:

June 12, 2014 at 12:50 am

Trimakasih…saya ingin mencobanya.

Yasmin says:

June 20, 2014 at 2:50 pm

Sama-sama. Good luck:)

fe catorce says:

March 3, 2013 at 7:13 am

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.

Yasmin says:

January 21, 2013 at 1:24 pm

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

nisa says:

January 21, 2013 at 8:26 am

salam..kak kalau guna freeze-dried durian boleh x?saya kat uk..susah tol cari durian fresh even durian frozen seklipun..cedih2

Yasmin says:

December 5, 2012 at 7:47 am

Wkmslm imah … Amboi, borong sakan ye. Boleh niaga dc ni. Haha.. Selamat menjamu selera. Htr sikit kat akak kalau ada lebih ye.

imah says:

December 5, 2012 at 7:42 am

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 .

Yasmin says:

December 4, 2012 at 5:04 pm

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 ?

Ida Taufik says:

December 4, 2012 at 3:50 pm

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!