Creamy and aromatic durian cream and fluffy whipped cream filling are wrapped in a delicious homemade crepe and then chilled before serving. They are so delicious and easier to make than you think.
Separate the durian flesh from the pulp. Get about 300 grams of the flesh. Mash or use a blender to blend it smooth if you want to
Chill the bowl and the whisk attachment in a fridge for at least 15 minutes. It whips so much faster and better when they are cold. Make sure the heavy whipping cream is cold too
Put the heavy cream in the chilled bowl and beat over medium speed for about 4 minutes or until stiff peak. Cover and keep them chilled in the fridge while you are preparing the rest
To make pandan flavor (with pandan leaves):
Cut pandan leaves into smaller pieces. Put in a blender with milk. Blend and then strain. Make sure you still get 200 ml of liquid
If using pandan essence and not fresh pandan leaves:
Alternatively, you can just use pandan essence instead of pandan leaves
Prepare the batter:
Put all ingredients for the batter in a blender and blend until smooth. Rest the batter for at least 30 minutes to 1 hour in the fridge or up to one day
Cook the crepe:
Preheat a non-stick pan over low heat. Mine is a 10-inch pan. Wipe the pans with some melted butter or oil using a paper towel. Make sure to wipe off any excess
Pour about 1/3 cup of the batter (the amount depends on your pan size, so please adjust accordingly) and swirl the pan to make sure it covers the base of the pan. Let it cook undisturbed for about 2-3 minutes or 1-2 minutes for smaller size crepe
When you can easily lift the side up, the crepe should be cooked through. DO NOT flip over to cook the other side. This particular crepe only needs to be cooked on one side for aesthetic and presentation purposes. Remove from the pan onto a cooling rack
Give the batter a stir each time before you cook the crepe. Repeat with the remaining batter
Assembling:
Make sure the crepes have cooled down completely before you start to assemble the pancake
Transfer the whipped cream into a piping bag. Alternatively, you can just use a spoon to dollop the whipped cream and smooth it
Put the pancake, shiny side down on your working surface. Put a spoonful of durian flesh in the middle of the crepe and then pipe some whipped cream over it or you can do it the other way around by piping the whipped cream first and then the durian on top
Repeat with the rest and chill in the fridge for at least 2 hours before serving