Durian Crepes

最 幸福 的是这榴莲飘香的季节。处处都可以闻到阵阵的榴莲飘香。

老爷大人带来了些榴莲，吃不完就把榴莲肉冷冻起来，今儿闲来无事就来个 Durian Crepes 吧。 食谱是从书中得来的，所以我真不知道这华语该叫什么。。哈哈

要做这个其实并不难，起码比起榴莲千层可丽蛋糕容易得多。厚厚的榴莲肉加上甜甜的鲜奶油包夹在薄薄的饼皮里，绝配哪。。

以前有个男友家里有榴莲山，那时要吃榴莲是要几多有几多，他家的榴莲可说是第一流的，想起都会流口水。现在，其实很少在外面买榴莲来吃，因为常常买到的都不是很好吃，情愿不吃。

这 Durian Crepes我 时在是太爱它了，吃个不停口。连小瓜都不停在我耳边“榴莲榴莲”叫不停呢。。。


由于食谱 是英文版本的，就照着来抄好了，以免翻译错误。哈哈

以下这食谱可以做大概35-40片，我只用了一半的分量做了大概18片。

我没放太多的鲜奶油，因为我怕鲜奶油吃多了会腻。对我来说这就是刚刚好了。

Ingredients

Hong Kong flour  - 100g
Castor sugar  -  50g
Custard powder  -  25g
Potato starch  -  50g
Corn flour  -  10g
Green pea flour  -  35g ( I don't have this at home, so i skipped this)
Eggs  -  2nos
Milk  -  500ml
Oil  -  10g

Fillings
Durian puree  -  500g
Fresh cream  -  200g

Methods for crepes
1.  Mix all sifted flour in a bowl.
2.  Add in sugar, eggs, milk and whisk until batter is smooth.
3.  Then add in oil and whisk until batter is even. Filter the batter for 3 to 4 times.
4.  Heat up a non stick based pan on medium heat and grease it with a little oil or butter.
5.  Pour a ladle of batter and swivel the pan to make a thin and round crepe.
6.  Let it firm up, remove from pan and leave it to cool.

Methods for filling
1.  Whipped fresh cream until stiff.
2.  Remove seeds from the durian and mash until its creamy.
3.  Place a piece of crepe on a plate and pipe the fresh cream in the middle. Spoon some durian puree on top. Fold in the sides and roll the crepe skin like a pillow.

呵呵呵。。。好了。。冷藏过后再吃，简直是顶瓜瓜。。