A beloved Penang-style dessert that wraps a generous spoonful of fresh Musang King durian pulp and lightly sweetened whipped cream inside a paper-thin pandan-scented crepe. Served well-chilled, each bite balances the custardy richness of the king of fruits with the cool, airy cream.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield8 crepes (4 servings)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 18 gSugar
- 9 gProtein
- 110 mgSodium
- 380 mgPotassium
- 130 mgCalcium
- 1.8 mgIron
- 12 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the Pandan Crepes
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted, plus more for the pan
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1/2 tsp pandan extract (optional, for color and aroma)
- Pinch of fine salt
For the Durian Cream Filling
- 400 g (about 1 1/2 cups) fresh durian flesh, preferably Musang King or D24, seeds removed
- 1 cup (240 ml) heavy cream, well chilled
- 2 tbsp powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1 tbsp palm sugar syrup, for drizzling (optional)
- Powdered sugar, for dusting
Directions
- In a large bowl, whisk the eggs with caster sugar, salt, melted butter, milk, vanilla, and pandan extract until smooth. Sift in the flour and whisk just until no lumps remain, then strain the batter through a fine-mesh sieve into a pitcher.
- Cover and refrigerate the batter for at least 30 minutes to relax the gluten; this gives you thinner, more tender crepes.
- Heat an 8-inch non-stick crepe pan over medium-low heat and lightly wipe with a paper towel dipped in melted butter. Pour about 2 tablespoons of batter, swirl to coat the pan in a thin even layer, and cook for 60 to 90 seconds per side until just pale gold with a few light brown spots. Slide onto a plate and repeat, stacking the crepes as you go, until you have 8 crepes.
- In a chilled mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla until soft, billowy peaks form. Take care not to overwhip; the cream should still be soft and spreadable.
- Mash the durian flesh with a fork or whisk until smooth and creamy. Fold all but 4 heaping tablespoons of the durian into the whipped cream until evenly streaked and pale gold.
- Lay one crepe flat on a clean surface. Spoon about 3 tablespoons of the durian cream into the center and spread into a thin layer, leaving a 1-inch border all around. Fold the bottom third up over the filling, fold in the two sides, then roll or fold the top down to form a neat square envelope, seam-side down.
- Repeat with the remaining crepes and filling. Arrange the folded crepes on a tray, cover loosely, and chill for at least 1 hour to let the cream set and the flavors meld.
- Just before serving, drizzle each crepe with a little warm palm sugar syrup, dust with powdered sugar, and top with a small spoonful of the reserved mashed durian. Serve chilled.
- For clean slices, wipe the knife between cuts so the durian cream stays neat on the plate.
Cook’s Notes
- Musang King or D24 durian give the creamiest texture and richest aroma; avoid frozen durian that has thawed and refrozen as it can turn watery.
- Resting the batter is essential, do not skip it. A relaxed batter spreads into much thinner crepes without tearing.
- Cook crepes on medium-low heat to keep them pale and pliable; high heat will brown them too much and make folding difficult.
- Serve the crepes very cold for the best contrast between the cool, fluffy cream and the buttery soft crepe.
- For a tropical twist, add 1 tablespoon of finely grated young coconut into the durian cream before folding.
More Malaysia Recipes You’ll Love
Craving more flavors from Malaysia? Try these traditional recipes:
- Malaysian Coconut Rice with Sambal and Crispy Anchovies
- Char Kway Teow Stir-Fried Flat Noodles
- Malaysian Curry Laksa Noodle Soup with Coconut and Prawns
