I'm back... it was a hectic month. Went an entire month without an off day and I just got back from a week's off.
My wife felt like having Durian Crêpe and here in Dungun, that would mean making your own as there's no Durian Crêpe around here. So, I 'Google-ed' a few recipes and off we went to get the necessary items. We drove for an hour looking for durian... here there's only local durian. No D24s or Musang Kings. The local durians are pretty small so we drove around looking for some decent sized ones.
In my opinion, Durian Crêpes are over-rated... the amount of effort vs the end result which is the taste, does not justify it. I'd rather eat the durian straight or even have just durian with pulut.
Anyway, back to the recipe. I studied a few recipes. There are many kinds available and it depends on what you want to achieve. There are the egg-heavy versions, 4 kinds of flour versions, 2 kinds of flour versions, etc. You need to know what each ingredient does to your crêpe to make your decision.
I opted for the 2 kinds of flour variation for ease. Plain flour with potato flour. The potato flour is what gives the crêpe its elasticity. I made two batches. A batch of yellow and a batch of green. I tweaked the green after experimenting on the yellow. Here's the recipe:-
80 gms plain flour
1 tbsp potato flour
2 tbsp sugar
1 egg
250 ml milk
3 tsp melted butter
pinch of salt
1 tsp vanilla essence
colouring of choice
Whisk everything together... I just put everything in the blender and blended away and then strained it. On a non-stick pan, line the pan with some butter using a paper towel. I did this once only as the butter in the batter will help the process. Heat the pan up. Make sure it is not too hot or the batter will brown too fast before it is cooked. Temperature control is important and I had to switch the pan on and off the heat constantly. Pour some batter onto the pan and spread it out using the back of the ladle. Once cooked, let it cool slightly and then peel it off the pan and let it cool. I used styrofoam plates for this. if you find the crêpe too thick, add more milk.
Once cooled, put some whipped cream onto the center followed by durian and then top-up with cream again. Then fold. Voila!
In the end, I just used plain durian without the cream as I preferred it that way. :)
You can buy the whipped cream or whisk your own. Non-dairy whipped cream is recommended.
This is the first batch I made... the crêpe was thinner.
I over-whipped the cream... :(
50:50 cream and durian mix.
The second batch with thicker crêpe... with 100% durian filling. Yummy...
Have fun... I probably won't make it again as I feel it is not worth the extra effort. I'd rather eat the durian as it is. :)
