Description

These Deliciously Creamy Durian Cream Pancakes combine light, tender crepes with rich whipped cream and fresh durian for an indulgent treat that captivates every bite. Featuring a silky batter infused with vanilla and optional goldenberry powder, these delicate pancakes are cooked on the stovetop then filled with decadent durian whipped cream, offering a unique dessert experience perfect for any occasion.

Ingredients

Scale

Batter Ingredients

2 tablespoons Unsalted Butter (or Vegetable Oil)
2 cups Whole Milk (or almond milk for dairy-free)
3 large Eggs
1 cup All-Purpose Flour (or gluten-free flour)
1 teaspoon Sea Salt
2 tablespoons Granulated Sugar (or honey)
1 teaspoon Vanilla Extract
1 tablespoon Yellow Goldenberry Powder (optional)

Filling Ingredients

1 cup Durian Pods (fresh or frozen)
1 cup Heavy Whipping Cream (or coconut cream for non-dairy)
2 tablespoons Powdered Sugar (or sugar substitute)

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Melt the unsalted butter and combine it with the whole milk, eggs, all-purpose flour, sea salt, granulated sugar, vanilla extract, and optional goldenberry powder in a mixing bowl. Blend thoroughly until the batter is smooth and uniform in texture. Strain the mixture through a fine sieve to ensure silkiness, then cover and refrigerate for 1 hour to chill and let the flavors meld.
Cooking the Pancakes: Preheat a non-stick pan over low heat and lightly grease it with a small amount of butter or oil. Pour approximately 1/4 cup of the batter onto the pan, spreading to form a thin, even layer. Cook for 1-2 minutes until the top surface appears shiny and no longer wet. Avoid flipping the pancake to maintain delicate texture. Once cooked, gently transfer to a cooling rack to cool.
Whipping the Cream: Chill a mixing bowl in the refrigerator beforehand. Pour the heavy whipping cream into the cold bowl, add powdered sugar, and whip using a hand mixer or whisk until stiff peaks form. The cream should be thick and hold its shape firmly.
Assembling the Pancakes: Place one cooled pancake on a flat surface. Spoon a generous dollop of the whipped cream into the center and place a piece of durian pod atop the cream. Fold in the sides of the pancake carefully, then roll it up to enclose the filling, forming a neat crepe roll.
Serving: Enjoy these durian cream pancakes fresh at room temperature or chilled for a cool, creamy dessert. For best flavor and texture, assemble just before serving to prevent sogginess.

Notes

For a dairy-free version, substitute whole milk with almond milk and heavy whipping cream with coconut cream.
The optional yellow goldenberry powder adds a subtle fruity note but can be omitted if unavailable.
Use fresh or frozen durian pods depending on availability; thaw frozen pods fully before use.
Cooking pancakes on low heat ensures delicate texture without browning or crisping.
Straining the batter is key to achieving a silky smooth pancake base.
Assemble pancakes just before serving for optimal freshness and creaminess.