1 pinch of saffron, activated with a little hot water
oil for frying
For the filling
100 ml whole milk
3 tbsp custard powder
1 tbsp castor sugar
100g durian pulp
100ml non-dairy whipping cream
Sift together all-purpose flour, tapioca flour, cornstarch and custard powder into mixing bowl. Add sugar, eggs, milk, water, oil, vanilla and saffron tincture and whisk until smooth. Sieve through strainer to remove any lumps, and allow to sit for 30 minutes.
Combine milk, custard powder and sugar in a saucepan and heat toa light simmer. Stir in durian pulp and chill custard for 30 minutes.
Whisk non-dairy whipping cream to stiff peaks. Fill into piping bag and chill for 30 minutes.
Brush a little oil on a non-stick pan heated on low to medium. Ladle crepe batter in an even layer and fry on one side until cooked. Remove from pan when batter has dried out. Repeat until batter is finished.
To assemble durian crepes, lay out crepe on a flat surface. Pipe in a layer of whipped cream, spoon on a layer of durian custard, and pipe over another layer of whipped cream. Fold crepe over into a square pillow. Chilled until ready to serve with a light dusting of icing sugar.
Check out this durian crepe video recipe by Buat Orang Lapo:
Now that you know how easy it is to make durian crepes, it's time to get into the kitchen and whip them up 😋
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