Durian Crepes or Durian Pancakes (榴莲班戟, 榴莲可丽饼)



I do not know who started to pair crepes with durian…Honestly, I have never tried before but I do know Facebook players are making lots of money by selling this simple durian crepes… However, I can easily imagine the creamy taste that goes well with the soft thin crepes..


Crepes is nothing new in Western desert cookbooks.. It is a rather classic dessert that are loaded with cheeses, creams or various type of syrups, fruits or biscuits. While crepes is of French origin, to put in bluntly, it is just another type of thin pancake .


As per Wikipedia

“A crêpe or crepe  is a type of very thin pancake, usually made from wheat flour (crêpes de froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.”


Friends told me that these durian crepes are rather expensive, A small thin piece of durian or mango crepe will cost most than RM5 in Malaysia and in Singapore almost S$4.  The crepes that was sold looked very thick but it was full of cream and not much of durian or mango fleshes can be seen. Essentially, the buyer is eating durian and mango flavoured whipped cream and I can assure you that most will use the cheapest durian or mango for this dessert but claimed to be prepared using top quality durian . Buyer will not be able to differentiate as the texture and fragrant will be masked by the whipped cream..


Now is durian season and I have purchased 3 reasonable priced durians with S$30.. The quality is good and one can just eat it as it is. However, for the sake of the readers and exposure to my kids, i have decided to prepare durian crepes.. Preparation is very easy and chances of failure are very low.



Recipe adapted from: How to Cook Durian Crepes – Recipe Mash

Servings: About 5 durian crepes


  • 160 grams or ml of plain water
  • 50 grams of plain flour
  • 40 grams or ml of fresh milk
  • 30 grams of melted butter
  • 30 grams of castor sugar
  • 1 tablespoon of custard powder or corn starch
  • 1 egg, lightly beaten
  • Few drops of egg yolk yellow colouring (optional)


  • 300 grams of durian flesh
  • 1 cup of fresh cream for whipping

For fillings, these are the estimate quantities. A bit more or less is acceptable. If you are generously enough, you can increase the fillings to 600 grams and make a fat durian crepes.



PicMonkey Collage1

  • Deseed the durian and set aside the durian flesh.

  • Beat the fresh cream until firm peak, fold in the durian flesh lightly and swiftly until well combined. Put in the fridge and set aside for later assembly.

PicMonkey Collage2

  • Sift the custard flour and plain flour into a bowl. Add the sugar and stir until well combined. Make a well in the centre, add the yellow colouring,  melted butter, milk and water. Stir until well combined and become liquid batter.

  • Heat up a flat non stick pan or skillet under medium heat. Put about 1/2 cup of the batter and swirl it round until the surface is fully covered with the batter.

PicMonkey Collage3

  • Let the batter dries up. The crepe is considered as cooked when it dries up,  the colour changes, air bubble starts to form at the bottom of the crepe and the sides of the crepe starts to curl up. Lightly lift up the side of the crepe and transfer to a plate. Let it cooled completely before proceeding the next step.

  • Put one crepe on a flat surface, put one to two tablespoons of durian cream on the centre, fold up the sides and best served chilled .


  • The same way of preparation can be used for mango crepes.

  • Another alternative way is not to combine the durian flesh and cream. During assembly, have one tablespoon of cream followed by one tablespoon of durian flesh. Personally, I prefer the method as specified in this recipe by mixing the cream and the durian flesh together to facilitate the preparation. Taste and texture will exactly be the same.



Is it not a very simple recipe to try and save you some money from purchase from the store? The filling quantities are flexible and depend on your taste buds. Creams can be listed as optional if you will like to have pure durian flesh. If you want a good presentation, you will need to have a thicker crepe and possibly you will need to use one cup of batter for crepe.. It will facilitate your wrapping into some beautiful shapes . It is definitely a presentable gift to be given up to friends, relatives or even clients since it was sold at a high price premium.


Hope you like the post today. Cheers and have a nice day.




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