Durian Mille Crepe and Durian Crepe Roll

 

Finally did a mille crepe- this time with my hubby's favourite fruit - Durian!

 

Previously I have done crepes before and added ice cream to eat with them.  Today I tried out with durian filling and am so glad I got it right and didn't let my yummy durian go to waste.

 

 

I used D24 durian which I bought from Cold Storage along with the Topping Cream

 

Durian Filling Ingredients

150g fresh durian (pressed through a sieve for finer texture)
20 g instant custard powder
220 g non-dairy fresh whipping cream (whip it up with electric beater till thickened)

Place the fresh durian with custard powder into a bowl and beat till thickened.
Then add the whipped up topping cream and mix well with a spatula. 
Set aside in the fridge.
This mixture is good for spreading on 10 - 14 pcs of crepes.

150gm durian after pressing through sieve.

Whipped durian and custard powder.

 Durian and whipped topping cream

 

Durian filling - mixed with topping cream

 

 

 

Place a piece of cooled crepe on plate and spread the durian cream. Layer with crepe and repeat process.

 

Chill and cut into 8 servings.

 

I used the crepe to make durian crepe roll too.

 

Use about 1.5 tablespoon of durian cream and put it at about 1/3 position of the crepe.
Roll the crepe over the cream and fold in the sides.

 

Rolled durian crepes.

 

Hope everyone can enjoy this durian dessert.

 

For crepes recipe, please use the following - please make 2 portions in order to make the mille crepe

http://lilycancook.blogspot.sg/2013/06/crepes.html

 

Crepes

Last night I viewed a online tutorial Mille Crepe Tutorial which made making crepes so easy.  So I thought I would share with everyone my experience making the crepes. 

 

Ingredients you will need :

 

2 eggs room temperature

100 g cake flour (I used Top Flour)

2 tbsp. granulated sugar (I used caster sugar)

2 tbsp. melted butter



250 ml milk room temperature
a few drops vanilla extract



Method :
Sift the top flour into a bowl
Add Sugar and Eggs.  Mix well with your wire whisk.

Add half milk (125ml) . Add melted butter. Mix well.

 

 

Strain batter to remove lumps. Add remaining milk and vanilla.  Mix till smooth.  Cover with cling wrap and leave it to stand at room temperature for 30 minutes.

 

 

Wipe your non stick pan with cooking oil. Use medium heat. Pour 1 ladle of batter onto pan. Swirl it to cover the pan. If your ladle is small, you may need 1.5 ladles of batter. Cook till crepe almost dry and flip over and cook about 10 seconds.

 

I flipped it by using one spatula and also my fingers.  Another video showed a person flipping the crepe in the air and catching it.

 

First piece of crepe done.

 

Do the rest of the batter the same way. 

 I find it better if you off the fire before you oil the pan and put the batter in.  Then turn on the fire.

 

I made 7 and a half pieces of crepes.

 

 

This is one style of serving. Fold one crepe into quarters.  Put a scoop of ice cream.  Dust with cocoa powder and dribble chocolate sauce on it.

 

You can also serve the crepe with sliced bananas with coconut sugar and toasted almonds.  Please refer to my posting in January.

 

http://lilycancook.blogspot.sg/2013/01/banana-with-coconut-sugar-and-toasted.html

 

Enjoy!!