The Kitchen Juggler's Recipe - Durian Crepe
Durian eaters have gone into this durian crepe frenzy. I normally have this thin pancake filled with a variety of savoury and sweet fillings - nuts, fruits, ice-cream, cheese, beef - but never with durian. So I figured why not give it a try. After all, it is the durian season (I guess my durian panna cotta had to wait). So I got myself some musang king durians (this must be one pricey fruit crepes ever)...the fleshiest and creamiest ones, and started whipping up things. The result: A delightful combination of that rich fruit pulp and custardy cream. Best eaten chilled. Crepe 1/3 cup flour 1/3 cup rice flour 1/3 cup custard flour 1 egg salt few drops yellow colouring 100ml fresh milk 100ml water (more or less) butter (to brush on pan) Mix all ingredients in a blender and pulse for a while. Use a strainer to ensure mixture is thoroughly smooth. A non-stick pan comes in handy when making crepes or pancakes. You just need to brush a little bit of butt