These Durian Cream Pancakes are made of thin crepes filled with whipped cream and fragrant durian fruit, wrapped into a pillow shape. Sweet, soft, and creamy with a custardy durian taste, they are a wonderful dessert for durian lovers.

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Durian is believed to have first been grown on Borneo and Sumatra Islands and is now commonly found in Southeast Asia countries like Indonesia, Malaysia, Thailand, Singapore, and the Philippines. The durian fruit is large and covered in thorn-like protrusions, giving it a prickly appearance. It is known as “the king of fruits” due to its formidable look and strong odor.

People either like durian or hate it. Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. The smell evokes reactions ranging from deep appreciation to intense disgust. Some countries even banned this fruit on public transportation because of the stinky smell.

The flesh, however, has a sweet flavor and creamy texture. It is good to eat as it is, but durian is also great for desserts. These Durian Cream Pancakes are one of them, featuring pillow-like crepes filled with whipped cream and sweet durian fruit. Creamy, pillowy, and intensely aromatic, these Durian Cream Pancakes are a wonderful dessert every durian-lover must try.

About Durian Cream Pancakes

In Indonesia, Durian Cream Pancakes are a famous snack from Medan City, North Sumatra. North Sumatra is known as the largest durian-producing area in Indonesia. No wonder there are many specialty foods made from durian from that region.

There is also no denying the fact that durian is one of the most popular fruits in Singapore and Malaysia. Therefore, these Durian Cream Pancakes are also popular there. You can also find this dessert in Hong Kong as Hong Kong is one of the biggest importers of fresh durians.

This delicate crepe encases a luscious durian filling, delivering a delightful contrast between the thin crepe and the indulgent, creamy durian center. The balance of textures and the bold, distinct flavor of the durian make this dessert a true crowd-pleaser among locals and tourists alike.

The Misleading Name

Durian Cream Pancakes are made of thin crepes filled with whipped cream and fragrant durian fruit, wrapped into a pillow shape. The name, pancake, is slightly misleading. Regular pancakes are made of thick batter with a leavening agent and cooked on both sides. In this case, the batter used for the casing is a crepe more than a pancake. It is thin and only cooked on one side.

Ingredients You Need

ingredients for making durian cream pancakes

Crepes

All-purpose flour – Flour is another key ingredient, providing the overall structure.
Tapioca starch – It helps give the crepes a tender and elastic texture, preventing the crepes from cracking during folding.
Salt – A pinch of salt adds flavor.
Eggs –Flour is another key ingredient, providing the overall structure.
Milk – Whole milk makes the crepes more tender, but you can also use other milk if that is what you have on hand.
Margarine – Or you also use unsalted butter. It adds richness to the crepes.
Food coloring – To make the crepes look vibrant and more appetizing.

Filling

Durian – If you live in Southeast Asia, you can easily get fresh durian. If not, you can find frozen durian in Asian supermarkets. It can come as a whole frozen fruit or as durian pods packaged in the freezer section.
Whipping cream – Make sure to chill the cream before whipping for the best result.
Condensed milk – To sweeten the cream.

How To Make Durian Cream Pancakes

Make the batter by mixing all-purpose flour, tapioca starch, salt, eggs, milk, and margarine until well combined. Strain the mixture and add food coloring to the batter.
Heat a non-stick frying pan on low heat. Add oil and wipe off the excess oil using a paper towel. Pour a ladle of batter into the pan and twirl the pan quickly to spread the batter evenly. Cook until the top surface of the crepes are dry. Flip the pan to remove the crepes from the pan.
Beat heavy whipping cream until stiff peaks. Add condensed milk and beat just until combined. Refrigerate until using it.
Remove the seeds of durian. Mash the durian flesh.
Place a crepe with the shiny surface down on a working space. Place whipped cream and durian in the middle. Fold into a pillow shape.
Place the fold sides on the bottom and chill for at least 1 hour before serving.

How To Fold Durian Cream Pancakes

Place a crepe with the shiny surface down on a working space. Place whipped cream and durian in the middle.
Fold the left and right sides to the middle, covering the filling.
Fold the top and bottom sides to the middle.
Place the fold sides on the bottom.

Tips For Elastic Crepes

Having elastic crepes for making Durian Cream Pancakes is crucial. If the wrappers are not elastic enough, they will tear easily during folding, causing the filling to ooze out.

Here are some tips to help you achieve elastic crepes:

Use tapioca starch – In this recipe, we mix all-purpose flour with some tapioca starch. The purpose is to add chewiness to the crepes, making them elastic and not tearing easily. You can substitute tapioca starch with other starches, such as cornstarch, but they will not be as elastic as using tapioca starch.
Strain the batter – To remove the lumpy parts and achieve smooth crepes.
Cook the crepes on low heat – High heat will make the crepes dry out during cooking.
Make the crepes thin – If the crepes are too thick, they will crack during folding. Always measure out the batter before pouring it into the pan using a ladle. The amount of batter will vary depending on the size of the pan you use. This ensures that every crepe has the same thickness. In addition, when you pour the batter into the pan, make sure you work quickly to tilt the pan, spreading the batter as evenly as possible in the shortest amount of time. This prevents parts of your crepes from being thicker than others.
Prevent the crepes from drying out – After the crepes are cooked, flip them to remove them from the pan. Stack the cooked crepes to prevent them from drying out. After the crepes have cooled down completely, use them immediately.

Storage

After you assemble the Durian Cream Pancakes, chill them for at least 1 hour to let them set. They will last up to 3 days when stored in an airtight container in the fridge.

Keep in mind that over time the crepes will absorb moisture from the filling and begin to split. This results in small cracks over the surface of the crepes, but they are still perfectly fine eaten.

For longer storage, you can freeze the Durian Cream Pancakes in the freezer. To prevent them from sticking to each other, place parchment paper between the pancakes or individually wrap the pancakes with plastic wrap. When you are ready to eat, bring the pancakes to room temperature for about 15 minutes to defrost before enjoying.