Durian eaters have gone into this durian crepe frenzy. I normally have this thin pancake filled with a variety of savoury and sweet fillings - nuts, fruits, ice-cream, cheese, beef - but never with durian. So I figured why not give it a try. After all, it is the durian season (I guess my durian panna cotta had to wait). So I got myself some musang king durians (this must be one pricey fruit crepes ever)...the fleshiest and creamiest ones, and started whipping up things. The result: A delightful combination of that rich fruit pulp and custardy cream. Best eaten chilled.
1/3 cup flour1/3 cup rice flour1/3 cup custard flour1 egg
few drops yellow colouring
100ml fresh milk
100ml water (more or less)
butter (to brush on pan)
Mix all ingredients in a blender and pulse for a while. Use a strainer to ensure mixture is thoroughly smooth. A non-stick pan comes in handy when making crepes or pancakes. You just need to brush a little bit of butter on the pan and heat it very warm. Use a 1/4-cup size container as a scoop and pour onto the pan. As you begin to pour it, immediately move the pan around as to spread the batter thinly and evenly. Lift when all parts are cooked and dry. When placing the pieces on a plate, ensure there is a plastic sheet in between each piece so they don't stick to one another. This could also prevent them from drying out.
3/4 cup sugar
1/2 cup cornflour
1 cup fresh milk
1 cup water
few drops vanilla essence
Again, mix all in a blender and pulse. Pour into a pot and turn on the stove. Use a whisk to prevent curdling and as the mixture thickens, whisk it vigorously. Remove from heat and after 5 minutes, add a spoonful of butter. Whisk until all are mixed well. Set aside to cool. In the meantime, whip up a cup of non-dairy whipping cream (I use Rich) and fold the whip and pastry cream together.
Now, to assemble the durian crepe. A dollop of cream followed by generous amount of durian flesh, then another dollop of cream on top. Fold in the opposites sides to get that fluffy square or rectangle pillows. Chill before serving.