I called it Durian Crepes

I always wanted to try making Durian Crepes long time ago. But I don't have the guts to fry the pancakes nicely. Since I have extra whipped cream left from Dr Ng's birthday cake on last Friday. Plus I have some "ulas" of Durian in the fridge too. So why not? make some Durian Crepes on the following day. Let's see the simple recipe.

Durian Pancakes 

(Name printed on pg84; Yum Yum Magazine, #74 issue, 2011)

Ingredients:

100g plain flour (I used S.F Flour which I have in the kitchen)

250ml water,

4 eggs (B)

30g icing sugar

20g custard powder

Filling:

250g non dairy whipping cream (whipped)

300g fresh Durian paste

*For the first time, I've made half of the recipe only (*_^)

 Method:

• Combine all ingredients and mixed well, stir until smooth, strain and set aside. (I used a hand whisk and I let it rest inside the fridge.)

• Prepare a 5 inches non stick frying pan (or any non stick frying pan you have). Heat up the pan with a little oil, pour in enough batter, fry with very low heat until firm, dish out and set aside. (I used butter for better smooth crepes. Please view HERE on how I grease the frying non stick pan.)
• Let the crepes set aside to cool before the wrapping process.

• Get ready to wrap the filling. The whipped cream can always prepare ahead and keep in air tight container in the fridge.

• Spread the pancakes with rough surface facing up, apply some fresh cream and followed by a table spoon of Durian paste.

• Wrap it like a square pillow.

•  Keep into the fridge for 1-2 hours, serve cold.

 It was my very first success in frying the crepes. I'm just so happy about it. The yellow colour is so vibrant, smooth and attractive. Aiks! There was one I wrapped the other side...that is why it's lighter colour than the rest.

My Tips: 

• The pancakes must not be too thick. It eventually tends to have little stretch mark/crack line on the surface when wrapping.
• Another way is fry on 5 inches or small pan for great result too. So we won't taste too much of pancakes rather than the filling.
• Do not over fry the pancakes too. It get's dry and harden, not suitable to wrap later on.
• Fry on a very low heat and you'll know the thin pancakes is cook when it is easily scrap off along the edges and easily lifted up. Use a wooden or silicon spatula to do it.
• I do not over turn the pancakes to cook for the other side. The batter was just flour and egg, it cooks easily no worry at all. So in this way, it prevent the pancakes from over cook, dry and we'll have a very smooth surface result.
• Use butter instead of oil. I tried with oil, the pancakes tends to have more holes and not smooth at all for both side.

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I made another round yesterday. But without Durians, I substitute with cubes Mangoes. I found out the mango started to turn dark although it keeps inside the fridge, which I can see from the pancakes. Hmm... my verdict -  Durians are much tastier and nicer look! Well, practice always make perfect right? Since I have mastered the basic pancakes, I'm looking forward to make Mille Crepes. Though I've not tasted before, but it is a challenge for myself!!!

 Here I'm sharing this with Cook-Your-Books #2 this July 2013, hosted by Joyce from Kitchen Flavours

Added: Lena advised me to link this post to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House as well.