Friday, July 11, 2014

Crèpes With Creamy Bitter Sweet Durian



















Yesssss…it’s DURIANS season and most Malaysians love this King of Fruits :) Of course the Piggies clan will not to be left out ! WB bought some back ( he can never resist this fruit :p ) so Momsie gets to keep some ( a tupper of it…yay…. ) for her bakes. But for the time being I just eat it with crèpes …haha a fusion of French and Asian equals to mouth-watering dessert! Hehehe…. I kept a tupper ( sealed it tight and keep in the freezer ) for future bakes…will be busy searching for something yummilicious enough to bake. So stay tuned for some durian goodness ^ *  Maybe durian cheesecake :p

This crèpes recipe is from Angie’s Recipes and she has lotz of nice goodies on her blog. Thanks, Angie for sharing this wonderfully soft crèpe recipe :) 



















mmmmmm..... yum yum... this fruit is aptly named
" King Fruit of Malaysia :p




















creammy bitter sweet durians...yummy!



















a fusion of french and asian.....mmmmm
mouth-watering dessert :))))



Crèpes    - adapted from Angie's Recipe

110 g German #405 flour * I use plain flour
1/4 tsp salt
2 tbsp corn oil
180 ml milk
110 ml carrot honey juice or ornag juice
1 egg
1/2 tsp vanilla extract

Method:

1. Combine the flour and slat together in a bowl. In another mixing bowl, whip the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2. Grease an 8 inch non-stick pan lightly and heat over medium high heat. Pour 2 tbsp of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 min or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe , slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 min and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

3. Fill crepe with desired filling and stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.


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3 comments:

  1. howllll...i wanna cry liaooooooooooooooo

    ReplyDelete
    Replies
    1. hahahaha yea no nid to cry...make and serve WK and Joshua la :)

      Delete
  2. Yum, yum..... durians must be good now in this dry season. Have not touched any yet...!

    ReplyDelete