Durian Pancake (Crepe)
Matcha-flavored thin crepes envelop whipped cream and fresh durian pulp, with a soft, springy, and sweet flavor.
Ingredients
Milk (for pancake skin)
240 g
Egg (for pancake skin)
1
Cake flour (for pancake skin)
80 g
Powdered sugar (for pancake skin)
20 g
Butter (for pancake skin)
15 g
Matcha powder (about 5 ml, for pancake skin)
1 tsp
Heavy cream (for durian filling)
200 ml
Powdered sugar (for durian filling)
30 g
Durian flesh (for durian filling)
150 g
Instructions
1
Make the batter
Beat the egg in a bowl, add the powdered sugar, and stir until well combined. Pour in the milk and stir until smooth. Sift in the cake flour and matcha powder, then slowly stir until a thin, smooth batter forms. Melt the butter over a double boiler into a liquid, pour it into the batter, and stir until combined. Strain the thin batter through a sieve, then refrigerate for 30 minutes to rest.
2
Pan-fry the pancake skins
Coat a thin layer of oil on a non-stick pan and heat over low heat. Pour in two large spoonfuls of batter and spread it into a round shape. Fry until the batter sets to form the pancake skin. Use a spatula to lift the cooked pancake skin and place it on a plate. Repeat to fry all of the pancake skins (fry over low heat and do not flip them).
3
Whip the heavy cream
Add the powdered sugar to the heavy cream and whip until it can hold stiff peaks.
4
Assemble the pancake
Lay a pancake skin with the cooked side down. Spread a suitable amount of whipped cream on the pancake skin, place a piece of durian flesh in the center, then top with more whipped cream. Fold the pancake skin into a square shape so the filling is completely enclosed. Flip it over so the seam side is down. Keep the finished pancakes refrigerated until serving.
