Love in the Kitchen : Durian Crepe

Sunday, June 21, 2020

Original recipe taken from: https://buatoranglapo.com/2018/08/03/durian-crepe/

CREPE LAYER:

8 tablespoons all purpose flour

4 tablespoons tapioca flour (tepung ubi kayu)

2 tablespoons custard flour (tepung kastard)

2 tablespoons corn flour (tepung jagung)

2 tablespoons sugar

2 eggs

2 teaspoons cooking oil

80ml full cream milk

300ml water

2 teaspoons vanilla essence

pandan leaves + water to substitute 300ml water / use yellow colouring

DURIAN CUSTARD FILLING:

400ml full cream milk

2 tablespoons sugar

2 tablespoons custard flour

200g durian flesh (without seeds of course)

200g topping cream

STEPS

Mix milk, sugar and custard flour in a pot until all blended and no flour can be seen.
Cook with low fire until thickens slightly.
Remove from heat. Add in durian flesh.
Keep aside to be used later. (can be kept in fridge)
Mix liquid ingredients in a bowl.
Add in dry ingredients into the liquid ingredients bowl.
Mix well. Sieve.
Heat up nonstick pan.
Carry pan away from the fire. Pour 1 1/2 ladles of batter. Swirl the pan quickly to spread out evenly.
When it is cooked, you will see like bubbles trying pop out from the middle.
Overturn the crepe onto a plate.
Leave to cool.
Whisk topping cream till 80% soft peaks for the soft creamy texture.
Wrap each cooled crepe with custard between 2 layers of whipped topping cream. Wrap in such direction: top and bottom, followed by left and right.
Keep in fridge to cool for a few hours before serving.

NOTES:

Don't make it tooooo thin as it will be too soft to hold when you wrap the cream and custard in.
Crepes won't stick together as long as you arrange them flat on top of one another.
It is okay if your durian are unripe and has rubbery hard texture. When you make the custard, cook the durian flesh a little while and blend momentarily. It'll be fine.
Extra custard can be kept in freezer for future use. Don't store too long though.