Durian Cream Pancakes

5 from 3 votes

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.

Author: Taste of Nusa

Course: Dessert, Snack

Cuisine: Indonesian, Singaporean

Difficulty: Easy

Dietary: Vegetarian

Servings: pancakes

Prep Time:50

Cook Time:30

Additional Time:1

Total Time:1 20

Ingredients

Crepes

2 cups (250 gr) all-purpose flour
1/3 cup (40 gr) tapioca starch
1/2 tsp salt
2 eggs
2 1/2 cups (600 ml) milk
1/4 cup (60 gr) margarine/butter, melted
Yellow/green food coloring or pandan paste

Filling

1.1 lbs (500 gr) durian
1 cup (240 ml) heavy whipping cream
1/4 cup (60 ml) sweetened condensed milk

Instructions

Crepes

Mix dry ingredients – In a large bowl, sift all-purpose flour, tapioca starch, and salt. Mix until combined.
Add wet ingredients – Add eggs and whisk slightly. Add milk little by little while whisking constantly to prevent lumpy flour. Add melted margarine and whisk until well incorporated.
Strain the batter through a sieve to remove any lumps.
Color the batter – Divide the batter into two parts evenly. Add yellow food coloring to one batter and mix until well combined. Add green food coloring or pandan paste to another batter and mix until well combined.
Cook crepes – Heat a non-stick frying pan with a bottom diameter of 6-inch/15 cm on low heat. Add a little bit of oil and wipe the excess oil off with a paper towel. Scoop the batter into the frying pan using a ladle and tilt the pan quickly to spread the batter evenly. Make the crepe as thinly as possible. Cook until the top is dry for about 1 minute.
Flip the pan to remove the crepe. Continue until you finish with the rest of the batter. Make sure you stir the batter each time you ladle it over the pan and oil the pan for each crepe. Stack the crepes to prevent them from drying out. They will not stick to each other.
Cool crepes completely before using them.

Filling

Make whipped cream – Beat heavy whipping cream at high speed until stiff peaks. Add condensed milk and beat until just combined. Chill the whipped cream until using it.
Prepare durian – Discard the durian seeds. Mash the durian flesh using a spoon.

Assemble

Fill the crepe – Place a crepe with the shiny side down on a working surface. Add 2 tbsp whipped cream in the middle. Add 1 tbsp durian on top of the cream.
Fold the crepe – Fold the left and right sides of the crepe to the middle, covering the fillings. Fold the top and bottom sides to the middle. Flip and place the fold sides on the bottom.
Chill the assembled pancakes for at least 1 hour before serving.

Notes

Different pan sizes –This recipe uses a non-stick frying pan with the bottom diameter of 6-inch/15 cm and makes 24 thin crepes. You can use a larger or smaller frying pan if you don't have the specific pan. Make sure to adjust the filling ratio depending on the size of your crepes.

Nutrition