Mini Durian Crepe

 It's a durian season in whole Malaysia and this is top of the list of most popular kuih right now.... For durian lover this is a must try! It is heavenly delicious with durian flesh enriched with sweet whipped cream. My earlier version is in the link here. This time I made it a bite size - see photo below comparing to a match box. This version has a different crepe and filling texture - personally I like the earlier version better which has a softer skin and more firm filling.

By: Roz@HomeKreation
Source: Azlita (crepe) / Yatie (custard filling)
Translated into English by HomeKreation
Makes 29 pieces
INGREDIENTS-CREPE:
40g Plain Flour
40g Tapioca Flour
20g Cornflour
20g Hoen Kwe Flour / Custard Flour
1 Egg - grade A
1 tbsp Melted Butter
130ml Milk
50ml Water (adjust if needed) 
A pinch Salt
1 tbsp Sugar
Yellow Colouring

METHOD:
1. Combine al ingredients & mix until smooth.
2. Heat up a round pan (4" diameter) & lightly grease.
Pour some batter & let it spread by tilting the pan around.
Lift the crepe out once cooked.
Repeat until all batter used up.
3. Place some custard cream filling in the centre of a crepe, top with durian flesh.
Fold like a pillow shape. Repeat all.
Chill before serve.

INGREDIENTS - CUSTARD CREAM FILLING:
250ml Milk
1½ tbsp Custard Flour
2 tbsp Sugar
¼ tsp Salt
1 Egg Yolk
150g Durian Flesh
200ml Non-dairy Whipping Cream
METHOD:
1. Combine all ingredients, except whipping cream, until smooth.
Cook above small fire until thickened. Cool.
2. Whip the cream until stiff.
Mix the two & ready to use as filling.

BAHASA MALAYSIA VERSION
Sekarang ni musim Durian Crepe.... al maklum musim duyan kan. Macam2 versi resepi yg di tayangkan. Along dah cuba versi K1 dulu kat sini yang hanya menggunakan tepung gandum dan kali ni nak cuba versi yg menggunakan pelbagai tepung pula. Resepi ni cantik berkilat tapi crepe nya agak kenyal berbanding dgn versi pertama dulu - ni mesti sebab letak tepung ubi. Kalau tanya Along, Along lebih suka versi pertama dulu. Along juga lebih suka inti whipping cream shj di bandingkan inti kali ni yg menggunakan cream kastad.

Along buat saiz kecil2, tengoklah gambar perbandingan dgn kotak mancis tu. Senang nak ngap, sekali masuk jer.

By: AlongRoz@HomeKreation
Source: Azlita (crepe) / Yatie (custard filling)
Bilangan: 29 ketul
BAHAN2 CREPE:
40g Tepung Gandum
40g Tepung Ubi
20g Tepung Jagung
20g Tepung Hoen Kwe / Tepung Kastad
1 biji Telur saiz A
1 sb Minyak Mazolla / Mentega Cair
130ml Susu Segar
50ml Air (sesuaikan kepekatan) 
Secubit Garam
1 sb Gula Halus
Pewarna Kuning

CARA2:
1. Satukan kesemua bahan, tapis jika bergentel.
2. Panaskan kuali leper kecil (4" diameter) & lengserkan dgn tisu yg di minyakkan.
Tuangkan sedikit adunan & lenggangkan sehingga rata.
Angkat apabila crepe masak tanpa di balikkan.
Buat sehingga habis.
3. Ambil sekeping crepe, letakkan krim kastad & sedikit isi durian.
Bungkus seperti bantal.
Sejukkan sebelum dihidangkan.

BAHAN2 KRIM KASTAD:
250ml Susu Cair
1½ sb Tepung Kastad
2 sb Gula Pasir
¼ st Garam
1 biji Kuning Telur
150g Isi Durian
200ml Non-dairy Whip Cream
CARA2:
1. Satukan kesemua bahan, kecuali whip cream, sehingga sebati.
Masak sehingga kental dgn api kecil.
Sejukkan.
2. Pukul whip cream sehingga bertanduk.
Satukan dgn kastad tadi (Along tak campur terus semua nya, campurkan sedikit2 ke dlm mangkuk kecil setakat yg di perlukan).