Durian Cream Pancakes
User Reviews
5
Durian Cream Pancakes
Description
This recipe for Durian Cream Pancakes features a crepe-style pancake batter blended smooth from butter or oil, milk, eggs, flour, sugar, vanilla, and optional goldenberry powder for a subtle yellow tint. After resting in the fridge to hydrate the flour, the batter is cooked in a thin layer on a greased pan without flipping, resulting in a shiny, tender pancake.
The filling is made by whipping heavy cream with powdered sugar until soft peaks form and then folding in fresh or frozen durian fruit pieces. Durian's distinctive tropical aroma and custard-like flavor combine with light whipped cream to create a rich, creamy filling that complements the delicate pancakes.
The pancakes are typically rolled or folded around the durian cream and served chilled or at room temperature. They offer a balance of soft tender pancake texture with a sweet, creamy interior, showcasing durian's unique taste.
Ingredients
- 2 tablespoon butter melted or vegetable oil, unsalted
- ¾ C milk whole
- 2 egg large
- ½ C all-purpose flour
- pinch of salt sea salt
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon goldenberry powder optional (for colour only, yellow
- 2 durian fresh or frozen, flesh removed and separated into large chunks, pods
- ¾ C heavy whipping cream at least 36% MF (milkfat)
- 2 tablespoon powdered sugar
Instructions
Prepare the crepe batter:
- Place all the ingredients into a blender and whizz it up.
- Strain the mixture through a sieve into a measuring cup or container with a spout.
- Then, cover the mixture and place it into the fridge for about 1 hour. This will allow time for the flour to absorb the wet ingredients.
Make the pancake crepes:
- Heat up a frying pan over low heat.
- Lightly grease the pan with oil (if you’re not using a non-stick pan) and wipe off any excess with paper towel.
- Pour about ¼ C of batter [using a 9″ frying pan — you may need to adjust accordingly depending on the size of your pan] and swirl it around evenly.
- Let the batter cook for about 1-2 minutes.
- Unlike regular crepes, there is no need to flip the crepe. The top exterior becomes the shiny, smooth side.
- Carefully remove the crepe onto a cooling rack and repeat with the remaining batter.
- To a large bowl, add in the heavy whipping cream and powdered sugar.
Make the whipped cream:
- Whisk until stiff peaks form, but be careful not to overwhip.
- Note: It’s best to use a chilled bowl when whipping heavy cream.
Assemble:
- Once the crepe pancakes have cooled completely, it’s time to assemble.
- With the shiny, smooth side facing down, add about 1 tablespoon of whipped cream to the centre of the pancake.
- Add a chunk of durian (or fruit you’re using) on top of the cream, and add another dollop of whipped cream to cover,
- Fold the bottom of the pancake over the cream, and then fold in the sides, before folding the top over.
- Gently place the pancake pillow seam-side down onto a serving plate. Repeat with the remainder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 46mg | 2% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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