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

Mixer: http://amzn.to/2lVkmhE
Clear bowls: http://amzn.to/2nAy4Um 
Spatula: http://amzn.to/2oL18t5
Forks: http://amzn.to/2nFVOW8
Cutting board: http://amzn.to/2nG4knT

Peeler: http://amzn.to/2mYmWCF

Knife: http://amzn.to/2ndm3Vn
Plastic wrap: http://amzn.to/2ndq5A2
Strainer: http://amzn.to/2mXe8te
Kitchen scissors: http://amzn.to/2nFT4bm

Blender: http://amzn.to/2nnOJdA

Small Blender: http://amzn.to/2lV8xZ1
Measuring cup: http://amzn.to/2niHwi5  
Kitchen brush: http://amzn.to/2oDRyvj

Induction Cooker: http://amzn.to/2nyw4eF  

Cookware: http://amzn.to/2mmmyuK  

Cooling rack: http://amzn.to/2nAJJCG
Foil: http://amzn.to/2mZsHA0 

Whisk: http://amzn.to/2mbJUHH  

Square plate: http://amzn.to/2mT5fCw  
Spoon: http://amzn.to/2nG62pn

Estimated serving: makes 8 crepes

Cream filling

1 cup cold heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

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.

               

 Crepe

1 cup all-purpose flour
4 large eggs

1 cup whole milk

½ cup coconut milk

4 tablespoons sugar

1/8 teaspoon salt
¼ cup warm water

2 pandan leaves

¼ teaspoon durian paste

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.

Enjoy!