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.

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.

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

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

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

With the shiny, smooth side facing down, add about 1 tablespoon 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.