..this DC things is hilarious....
oops sorry those who dizlike Durian....syuh..syuhh.. main jauh jauh.....
... Crepes are really versatile for many reasons because with a basic batter recipe you can do an array of both sweet and savory fillings ... for now.. i fill it with Durian ..
Textures of crepe are really personal preferences - some like it thin and crispy, others like it soft and not too thin. For me.. its a kinda very much thin type of crepe.. I wanna it really look alike d' real durian...
... a smooth crepe filled with whipped cream and mashed durian. Pure heaven (I speak as a durian lovers)!
the cream and durian are in distinct layers of about 50:50 ... mine..70:30 :-)
with few recipes ... some with 2 types of flours up to 7 types of flours ...
Durian Pillows
160 gm Hong Kong flour
350 ml fresh milk (coconut milk will tone down the durian flavor)
1/2 Tbsp butter, melted and cooled
pinch of salt
2 organic eggs* (to give the pancakes a bit of color.)
* an extra yolk will make the pancakes softer and easier to fold to get thin pancakes, pour more than enough batter into the frying pan, swirl the batter to cover the
whole pan and then pour the extra batter back into the bowl of batter..
160 gm Hong Kong flour
350 ml fresh milk (coconut milk will tone down the durian flavor)
1/2 Tbsp butter, melted and cooled
pinch of salt
2 organic eggs* (to give the pancakes a bit of color.)
* an extra yolk will make the pancakes softer and easier to fold to get thin pancakes, pour more than enough batter into the frying pan, swirl the batter to cover the
whole pan and then pour the extra batter back into the bowl of batter..
1. Mix the pancake ingredients together. Pour batter over a sieve into a bowl to get a fine and smooth batter.
2. Lightly grease a non-stick frying pan with melted butter and pour in a small ladle (you'll have to find which size is best; try making a large pancake and cut that into half) of batter and swirl the batter around to get a very thin pancake. Cook over a low fire until the pancake is done. It takes less than 30 seconds. No need to turn over but if you do, turn over for two to three seconds only. Repeat until all the batter is done.
Filling:
300 gm fresh dairy cream (estimated)
2 cups durian flesh* (estimated)
1. Whip the cream until stiff. Chill
2. Mash the durian with a fork.
3. You can mix the cream with the durian or leave separate.
To assemble:
Put a heaped tablespoon of whipped cream onto the center of the pancake (smooth/unfried side facing plate), top with a level half tablespoon of durian flesh, and fold into a small, puffed rectangular pillow. If you have mixed the cream and durian, just plop a large tablespoon onto the middle of the pancake and fold. Chill very well before serving.
Durian is so strongly flavored that a little bit of it can jazz up a large amount of cream.
... once you cut them open you can separate the stinky part from the edible part, which is reportedly very sweet, nutty, and almost custard-like, and it's quite tasty
organic eggs* (to give the pancakes a bit of color.)
. * an extra yolk will make the pancakes softer and easier to fold
** to get thin pancakes, pour more than enough batter into the frying pan, swirl the batter to cover the whole pan and then pour the extra batter back into the bowl of batter..
Posts
