Durian Cream Pancakes

If you’ve ever been to an HK-style dessert café, you’ll probably have seen these yellow (or green) pillow-shaped desserts. 

On café menus, they’re often referred to as Cream Pancakes.  

WHAT ARE CREAM PANCAKES?

They are a bit of a misnomer as they are actually crepes (rather than pancakes) filled with whipped cream and fruit.

Most commonly, you can find mango cream pancakes, but I’ve decided to do a version with one of my favourite fruits: durian.

These Durian Cream Pancakes are surprisingly easy to make at home. 

WHAT IS DURIAN?

Durian is named the “king of fruits” and it elicits lots of strong reactions! 

Native to Southeast Asia, durian is a bright yellow, creamy-fleshed fruit that has a strong odor and spiky-covered rind. It has a large brown seed.

It is actually a seasonal fruit, with durian season running from June to August.

Some people can’t stand the smell or taste of durian (like my husband), but I think it tastes like a rich and creamy custard! 

Nonetheless, if you don’t like durian, you can substitute with any fruit you like, including mangoes, strawberries, kiwis, etc. 

Fun fact: did you know that durian seeds can be eaten? But ONLY after they’ve been boiled/cooked! Uncooked durian seeds can be toxic and shouldn’t be ingested! 

WHERE TO FIND DURIAN?

If you’re lucky enough to live in Southeast Asia, you can get fresh durian. 

If you’re in North America, you can find frozen durian in Asian supermarkets.

It can come as a whole frozen fruit, with the spiny husk.

Alternatively, you can find durian pods packaged in the freezer section.

These are a little more convenient as you won’t have to deal with opening the husk. And if you have people in your family who don’t like durian (like me), they usually come in a package of 2-3 pods, which is easier to consume. 

The only drawback to frozen durian is that they won’t be as aromatic as the fresh ones. 

INGREDIENTS IN DURIAN CREAM PANCAKES

For the crepes:

• whole eggs
• all-purpose flour: regular all-purpose flour works best for these pancakes
• milk: any type of milk will work here
• unsalted butter: melted, or a light vegetable oil — but butter will give the pancakes more flavour
• granulated sugar

For the filling:

• heavy whipping cream: cold, and at least 36% MF (milk fat)
• powdered sugar: to sweeten the cream
• durian (or any fruit of your choice): cut into large chunks

HOW TO MAKE THE CREPE/PANCAKE BATTER

The easiest way to make the crepe batter is to put all the ingredients into a blender and whizz it up.

Strain the mixture through a sieve into a measuring cup or container with a spout.

Then, cover the mixture and place it into the fridge for about 1 hour.

This will allow time for the flour to absorb the wet ingredients. 

HOW TO COOK THE PANCAKES

Heat up a frying pan over low heat. (Non-stick would be the best option, however it is doable without non-stick).

Lightly grease the pan with oil (if you’re not using a non-stick pan) and wipe off any excess with paper towel.

Pour about ¼ C of batter [using a 9″ frying pan — you may need to adjust accordingly depending on the size of your pan] and swirl it around evenly.

Let the batter cook for about 1-2 minutes.

Unlike regular crepes, there is no need to flip the crepe. The top exterior becomes the shiny, smooth side. 

Carefully remove the crepe onto a cooling rack and repeat with the remaining batter.

HOW TO ATTAIN THAT SMOOTH PANCAKE EXTERIOR?

It’s easy. Don’t flip the crepe! 

The crepes are only cooked on one side, so that the top surface becomes the smooth exterior.

MAKE THE WHIPPED CREAM

To a large bowl, add in the heavy whipping cream and powdered sugar.

Whisk until stiff peaks form, but be careful not to overwhip. 

Note: It’s best to use a chilled bowl when whipping heavy cream.

ASSEMBLING THE DURIAN CREAM PANCAKES

Once the crepe pancakes have cooled completely, it’s time to assemble.

With the shiny, smooth side facing down, add about 1 Tbsp of whipped cream to the centre of the pancake. 

Add a chunk of durian (or fruit you’re using) on top of the cream, and add another dollop of whipped cream to cover,

Fold the bottom of the pancake over the cream, and then fold in the sides, before folding the top over. 

Gently place the pancake pillow onto a serving plate with the seam side down.

Repeat with the remainder.

Serve the Durian Cream Pancakes with a HK Milk Tea Bubble Tea and just imagine yourself in a little HK-style cafe. 😉

CAN THE CREPES BE FROZEN?

Yes, if you’re planning to make the crepes ahead of time, you can freeze the crepes — but be sure to place a piece of parchment in between the crepes before doing so.

Thaw the crepes overnight in the fridge before assembling with the fruit and cream. 

CAN I FREEZE THE ASSEMBLED DURIAN CREAM PANCAKES?

Yes! You can assemble the cream pancakes with the fruit and cream and individually wrap them. 

Place them in the freezer to enjoy later.

When you’re ready to eat, bring the cream pancakes to room temperature for about 15 minutes to defrost before enjoying. 

OTHER RECIPES YOU MAY LIKE

If you liked this recipe, be sure to check out:

All-Natural Rainbow Mille-Crepe Cake

Kueh Dadar Rolled Coconut Crepes

Matcha Dutch Baby Pancake

Do you like durian? Let me know if you do and be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below if you make this! 

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5 from 3 votes

Durian Cream Pancakes

This is a simple recipe for pillowy crepe pancakes filled with whipped cream and durian fruit.

Course Dessert, Dim Sum

Cuisine Asian, Chinese

Keyword cream, crepes, durian, durian cream crepes, durian cream pancakes, pancakes

Prep Time 5 minutes

Cook Time 20 minutes

Resting Time 1 hour

Total Time 1 hour 25 minutes

Servings 6

Author Michelle | Sift & Simmer

Ingredients

• 2 Tbsp unsalted butter melted or vegetable oil
• ¾ C whole milk
• 2 eggs
• ½ C all-purpose flour
• pinch of sea salt
• 2 Tbsp granulated sugar
• ½ tsp vanilla extract
• 1 tsp yellow goldenberry powder optional (for colour only)
• 2 durian pods flesh removed and separated into large chunks
• ¾ C heavy whipping cream
• 2 Tbsp powdered sugar

Instructions

Prepare the crepe batter:

• Place all the ingredients into a blender and whizz it up.
• Strain the mixture through a sieve into a measuring cup or container with a spout.
• Then, cover the mixture and place it into the fridge for about 1 hour. This will allow time for the flour to absorb the wet ingredients.

Make the pancake crepes:

• Heat up a frying pan over low heat.
• Lightly grease the pan with oil (if you’re not using a non-stick pan) and wipe off any excess with paper towel.
• Pour about ¼ C of batter [using a 9″ frying pan — you may need to adjust accordingly depending on the size of your pan] and swirl it around evenly.
• Let the batter cook for about 1-2 minutes.
• Unlike regular crepes, there is no need to flip the crepe. The top exterior becomes the shiny, smooth side.
• Carefully remove the crepe onto a cooling rack and repeat with the remaining batter.
• To a large bowl, add in the heavy whipping cream and powdered sugar.

Make the whipped cream:

• Whisk until stiff peaks form, but be careful not to overwhip.
• Note: It’s best to use a chilled bowl when whipping heavy cream.

Assemble:

• Once the crepe pancakes have cooled completely, it’s time to assemble.
• With the shiny, smooth side facing down, add about 1 Tbsp of whipped cream to the centre of the pancake.
• Add a chunk of durian (or fruit you’re using) on top of the cream, and add another dollop of whipped cream to cover,
• Fold the bottom of the pancake over the cream, and then fold in the sides, before folding the top over.
• Gently place the pancake pillow seam-side down onto a serving plate. Repeat with the remainder.