Durian Crepes



  • 10 g cake flour
  • 12 g corn starch
  • 12 g potato starch
  • 1/2 tbsp custard powder
  • 10 g icing sugar
  • 1/4 tsp fine salt
  • 3 large eggs, beaten
  • 190 ml water
  • 1/2 tsp vanilla extract
  • 1 tbsp Malaysian palm oil, extra for greasing pan


  • 500 g durian flesh
  • 200 g whipped cream


  1. Place crepe mixture in a large bowl, and whisk until smooth. Strain mixture. Heat a 23 cm non-stick frying pan over medium heat and grease with Malaysian palm oil.
  2. Pour a quarter cup of batter into the pan, and swirl to coat. Turn heat to low. When the crepe is cooked (the sides start to peel away), remove to a plate. Repeat with remaining batter; stacking the crepes as you go along.
  3. Place a spoonful of whipped cream in the centre of each crêpe, top with some durian flesh and fold into a parcel. Chill before serving.