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Friday, March 31, 2017

Durian Crepe & Pandan Crepe Recipe/ Cách Làm Bánh Crepe Sầu Riêng & Lá Dứa

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

Kitchen Equipment used in this Video

Small Blender:
Measuring cup:  
Kitchen brush:
Induction Cooker:  
Square plate:  

Estimated serving: makes 8 crepes

Cream filling

1 cup cold heavy whipping cream
1 cup durian flesh
2 small mangoes

1. Place the mixer bowl and beater in the freezer for 10 minutes. Then pour in the cold cream, sugar and vanilla beating on medium speed until stiff peaks form. Place whipped cream in refrigerator until ready to use.
2. Mash durian in a bowl, cover with plastic wrap and store in refrigerator until ready to use.
3. Peel mangoes, dice them, place in a bowl and cover with plastic wrap storing in refrigerator until ready to use.

1 cup whole milk
1/8 teaspoon salt
¼ cup warm water
2 tablespoons water
1 tablespoon melted butter

1. In a blender, add flour, eggs, whole milk, coconut milk, cold water, sugar and salt blending until smooth (about 40 seconds).
2. Pour batter through a sieve into a bowl to ensure there are no lumps and has a smooth consistency.
3. Cover the batter with plastic wrap and allow mixture to rest for 30 minutes in the refrigerator.
4. Cut the pandan leaves into small pieces and add it into a blender with the warm water. Blend until green liquid forms, pour into a container through a sieve, and set aside.
5. Add durian paste to 2 tablespoons of water, mix to combine and set aside.
6. After the crepe batter rested, divide the batter evenly into 2 separate bowls. Add 2 tablespoons of pandan liquid to one bowl and mix to combine. Then add durian water mixture to the other bowl and mix to combine.
7. Brush a thin layer of melted butter all over the inside of a nonstick pan. Turn stove on medium heat, stir the batter and pour in about 1/3 cup into the pan swirling it to create a thin round crepe.
8. Cook crepe for about 1-2 minutes until the top is dry and the edged pull away from the pan easily. Remove the crepe from the pan and set it on a cooling rack. Repeat the cooking process until all the batter is cooked.
9. Once crepe cools, add ¼ cup dollop of whipped cream on the crepe leaving the smooth on the outside. Add about 2 tablespoons of fruit on top of the whipped cream and fold the 4 sides of the crepe like a square. Repeat this process until all the crepes and fillings are used up.Place the filled crepes in the refrigerator until ready to serve. Serve cold.


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