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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
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Calories 240kcal
Author Michelle | Sift & Simmer


  • 2 tablespoon unsalted butter melted or vegetable oil
  • ¾ C whole milk
  • 2 large eggs
  • ½ C all-purpose flour
  • pinch of sea salt
  • 2 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon yellow goldenberry powder optional (for colour only)
  • 2 durian pods fresh or frozen, flesh removed and separated into large chunks
  • ¾ C heavy whipping cream at least 36% MF (milkfat)
  • 2 tablespoon powdered sugar


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.


  • 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.
  • Gently place the pancake pillow seam-side down onto a serving plate. Repeat with the remainder.


Calories: 240kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 46mg | Potassium: 94mg | Fiber: 1g | Sugar: 8g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg