Name: Vietnamese Durian Cream Bánh Crepe (Bánh crepe nhân sầu riêng)
Yield: 6 servings
Ingredients: 100 g all-purpose flour; 30 g rice flour; 300 ml coconut milk; 2 large eggs; 20 g sugar (for batter); 1 g salt; 15 ml vegetable oil (for batter); 300 g durian flesh (ripe or seeded); 150 ml heavy cream; 30 g powdered sugar (for cream); 20 g butter (softened); 1 tsp yellow food coloring; 1 tsp green food coloring

1

Make crepe batter: whisk flour, rice flour, sugar, salt, eggs and 200 ml coconut milk until smooth; add 10 ml oil.

2

Rest batter 20 minutes in fridge then divide and tint portions with yellow or green food coloring as desired.

3

Cook thin crepes: heat a nonstick pan, lightly oil, pour ~60 ml batter, swirl to thin, cook 40–60 sec per side; cool on plate.

4

Make durian cream: beat durian flesh, heavy cream, powdered sugar and softened butter until smooth and spreadable.

5

Assemble: place 1 crepe on work surface, spoon ~40–50 g durian cream in center, fold edges to make a neat square pouch.

6

Chill assembled bánh crepe 15–30 minutes to set the shape before serving.

Vietnamese Durian Cream Bánh Crepe (Bánh crepe nhân sầu riêng)

Ingredients

Instructions

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