Durian Mille Crepe

During my husband's birthday gathering last year, my youngest son and I planned a different "cake". We usually baked either Lapis Surabaya cake (spiku) or Japanese cheese cake. But this time, inspired by the Durian Mille crepe that our aunt bought for us during our visit to her warm home in LA, USA, we exchanged our usual cakes with this one. 

My sons love durian. While some hate the taste or sometimes even only the smell of durian, my children love durian. When they were younger, they also hated it. It smells, mommy. However, after a visit to Medan (a city in Indonesia), where they got their share of tasty local durian, they started to love it. My youngest favorite is when the durian is processed into other delicious food, such as, mille crepe or just a simple durian ice dessert (Ice durian with crushed ice and flavored condensed milk).

This time, I made two durian crepe using the below recipe. I made it into two smaller size because it is easier to handle than bigger diameter crepe. Also, with the heavy durian filling, I think smaller size crepe is already filling enough for a portion of dessert.

For the durian, I used durian Palu. Frozen of course, because I could not find a cheaper fresh one here with guaranteed quality. But durian Palu is delicious and in this case, I would mix it with fresh whipped cream.

We have had quite a feast with this durian dessert during the gathering and I was happy with the happy faces after they ate the dessert.   

Ingredients of the Crepe
75 gr butter (melted)
200 gr all-purpose flour
6 eggs
800 ml warm milk (I used pasteurized full milk - be careful not to use hot milk since it will cook the eggs)
80 grams of sugar (around 6 tbsp sugar - for less sweet crepe)
1 pinch of salt

Method (Crepe)

1. Mix the flour, eggs, sugar and the salt in a bowl.
2. Warm the butter and milk. Put aside when it starts steaming.

3. Slowly add the milk mixture into the egg mixture while keep mixing the batter.

4. Keep the mixture in the refrigerator for a few hours. (I left it overnight, to divide my work load.)
5. Prepare 2 non-stick frying pans (I used two small non-stick pans, one is a bit bigger than the other). Heat the smaller pan and add a bit of butter. Melt the butter and spread the butter evenly.
6. Using a soup ladle pour 1 portion of the mixture to the pan and swirl the pan a few times to ensure that the mixture is spread evenly. Cook until the upper side of the crepe is not wet anymore and the colour change to light brown.

7. Slowly flip the crepe into the other (bigger) pan. This is the trick I used, so I do not have to flip it using spatula. Cook the other side for around 10 seconds, than flip it again to a tray lined with baking paper for cooling.

8. repeat steps 5-7 until all mixture is finished. I made around 40-50 crepes from the batter.

11. Let all crepes cool before arranging the crepes.

Ingredients of the Cream
900 ml fresh whipped cream + 3 tbsp sugar
300-500 grams durian without seed

Method (Cream)

1. Beat the durian until it becomes soft, put aside.
2. Beat the fresh whipped cream and sugar until it becomes fluffy. Tips: Remember the whipped cream has to be cold and also the mixer should not be warm.
3. Add the durian into the whipped cream and fold it.

How to arrange: 
Additional ingredient: Ready to use Azuki bean paste (red bean paste)

1. Prepare a big plate covered by baking paper.
2. Put 1 crepe on the plate.

3. Spread a part of durian whipped cream sporadically.

4. Cover with 1 crepe.

5. Read steps 3 and 4 until the last crepe.

Enjoy the durian mille crepe!