Soft, delicate pancakes enveloping a cloud of rich whipped cream and luscious durian create a dessert that feels both luxurious and inviting. Each bite melts away with a perfect balance of creaminess and tropical sweetness, offering an unforgettable culinary experience. These Durian Cream Pancakes are designed for those moments when only something extraordinary will do—whether it’s a special gathering or an afternoon treat that calls for a little extra flair.
Ingredient Breakdown
The ingredients are thoughtfully selected to ensure the perfect harmony of texture, flavor, and presentation.
Whole milk and eggs create the supple base for the pancake, lending a tender bite and a delicate structure. The eggs contribute richness while ensuring the pancake holds together without becoming heavy.
Cornstarch and all-purpose flour work together to achieve a finish that is thin and pliable, much like a crepe, but with just enough structure to wrap the creamy filling without tearing.
Heavy cream and sugar form the foundation of the whipped filling. The cream is whipped to stiff peaks, yielding a light, stable texture that complements the dense richness of the durian.
Fresh or frozen durian is the undisputed star. Its creamy texture and intense tropical aroma bring a bold and unforgettable character to the filling, elevating each bite into something truly special.
A drop or two of green food coloring adds a subtle, playful tint to the pancakes, making them visually striking without overpowering their natural elegance.
For substitutions, mascarpone cheese blended with whipped cream can provide a luxurious filling if durian isn’t available, and gluten-free flour blends can easily replace regular flour for a gluten-free version without compromising on texture.
Step-by-Step Preparation Guide
Start by creating the pancake batter. In a blender, combine the milk, flour, cornstarch, sugar, eggs, butter, and food coloring. Blend until the mixture is completely smooth and silky, ensuring no lumps remain. Strain through a fine-mesh sieve for an extra-smooth batter, and let it rest to eliminate any air bubbles.
Lightly grease a non-stick pan with vegetable oil and warm it over low heat. Pour 1/4 cup of batter into the center and tilt the pan to spread it into a thin, even circle. Cook gently for 2 to 3 minutes, until the surface appears dry and matte, without flipping. Transfer each pancake to a cooling rack to prevent condensation from softening them.
While the pancakes cool, whip the heavy cream and sugar in a stand mixer until stiff peaks form. The cream should hold its shape but remain smooth and silky, never grainy or overwhipped.
To assemble, place one pancake smooth side down on a clean work surface. Add a generous spoonful of whipped cream to the center, top with a portion of durian, and cover with another spoonful of cream. Fold the sides inward and roll up from the bottom to create a neat, pillow-like shape. Repeat until all the pancakes are filled.
Refrigerate the assembled pancakes for at least one hour to firm up before serving.
Recipe Tips
How to ensure your pancakes stay soft and pliable for easy wrapping:
Cook the pancakes over low heat without overbrowning. Allow them to cool on a rack to maintain their supple texture.
Secrets to achieving perfectly whipped cream every time:
Use chilled cream and utensils. Whip on medium-high speed and stop as soon as stiff peaks form to prevent overwhipping.
Choosing and preparing durian for maximum flavor and texture:
Opt for ripe durian with a fragrant aroma and creamy consistency. If using frozen durian, thaw thoroughly and gently pat dry to remove excess moisture.
Proper chilling methods for a firm, well-set pancake parcel:
Place the filled pancakes in a single layer in an airtight container and refrigerate for at least an hour before serving to allow them to set without becoming soggy.
Storing leftovers without losing freshness or structure:
Store in an airtight container in the refrigerator for up to two days. Serve chilled for best texture and flavor.
What to Serve With This Recipe
Enhance the luxuriousness of these pancakes with complementary toppings like toasted coconut flakes, a dusting of powdered sugar, or a drizzle of honey.
For a plated dessert presentation, add a side of sliced tropical fruits—think mango, rambutan, or passionfruit—and garnish with a sprig of mint for a burst of freshness.
Pair these pancakes with a lightly brewed jasmine tea, robust Vietnamese coffee, or a chilled glass of Moscato to balance the richness of the filling and highlight the natural sweetness of the durian.
Creative Variations
For a more indulgent twist, drizzle the filled pancakes with melted dark chocolate or a salted caramel sauce. The bittersweet and buttery notes will balance the sweetness of the filling beautifully.
If you prefer a different fruit profile, substitute the durian with fresh mango or ripe jackfruit. Both fruits offer a tropical flair while being more subtle in flavor.
Miniature pancake rolls make an elegant addition to dessert platters or high tea spreads. Simply use a smaller amount of batter per pancake and less filling for a dainty, bite-sized treat.
Frequently Asked Questions
Can I prepare the pancakes and filling ahead of time?
Yes, you can make the pancakes and the whipped cream a day in advance. Store the pancakes with parchment between layers and keep the whipped cream chilled until ready to assemble.
What’s the best way to work with frozen durian pods?
Allow them to thaw in the refrigerator overnight. Before using, gently pat them dry to prevent excess moisture from watering down the filling.
How long can the assembled pancakes be stored in the fridge?
They are best enjoyed within 24 to 48 hours. Beyond that, the whipped cream may begin to lose stability and the pancakes can soften.
Is it possible to make these pancakes gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend includes a binder like xanthan gum for optimal texture.
Durian Cream Pancakes offer a delightful union of rich whipped cream and tropical durian, all wrapped in a tender, thin pancake. Whether served as an extravagant dessert or a special treat for guests, these pillows of flavor promise to leave a lasting impression—an unforgettable balance of bold and delicate, sweet and luscious.
Ingredients
Pancake Batter
240 ml whole milk (1 cup)
48 g all-purpose flour (1/3 cup + 1 tablespoon)
30 g cornstarch (1/4 cup)
25 g granulated sugar (2 tablespoons)
3 large eggs
15 g unsalted butter (1 tablespoon)
1–2 drops green food coloring
Vegetable oil, for greasing
Filling
600 ml heavy cream (2 1/2 cups)
150 g granulated sugar (3/4 cup)
3–4 fresh or frozen durian pods
Instructions
Pancake Batter
In a blender, combine the whole milk, all-purpose flour, cornstarch, granulated sugar, eggs, unsalted butter, and a drop or two of green food coloring. Blend until the mixture is completely smooth and silky.
Strain the batter through a fine-mesh sieve to eliminate any lumps and let it rest briefly. Lightly grease a medium-sized non-stick frying pan (about 9.5 inches or 24 cm) with vegetable oil and warm it over low heat.
Pour 1/4 cup of the batter into the pan, tilting it gently to ensure the batter spreads evenly into a thin layer. Cook for 2–3 minutes, or until the surface appears dry and matte. Carefully lift the pancake from the pan without flipping it. Transfer the cooked pancake to a cooling rack. Repeat with the remaining batter until all pancakes are made and allow them to cool completely.
Filling
In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and granulated sugar. Whip on medium-high speed until the mixture reaches stiff peaks, forming a rich, firm whipped cream.
Assembly
Remove the seeds from the durian pods and divide the flesh into 12 equal portions.
Place one cooled pancake onto your work surface, smooth side facing downward. Spoon about 1/4 cup of the whipped cream into the center of the pancake, spreading slightly.
Nestle a portion of durian on top of the whipped cream and add an additional dollop of cream over the durian to cover it.
Fold the two sides of the pancake inward, then carefully roll it up from the bottom, forming a neat, pillow-shaped parcel.
Arrange the assembled pancakes in an airtight container and refrigerate for at least one hour to set. Serve chilled and enjoy each creamy, tropical bite.
Durian Cream Pancakes Recipe
Ingredients
Pancake Batter
- 240 ml whole milk 1 cup
- 48 g all-purpose flour 1/3 cup + 1 tablespoon
- 30 g cornstarch 1/4 cup
- 25 g granulated sugar 2 tablespoons
- 3 large eggs
- 15 g unsalted butter 1 tablespoon
- 1 –2 drops green food coloring
- Vegetable oil for greasing
Filling
- 600 ml heavy cream 2 1/2 cups
- 150 g granulated sugar 3/4 cup
- 3 –4 fresh or frozen durian pods
Instructions
Pancake Batter
- In a blender, combine the whole milk, all-purpose flour, cornstarch, granulated sugar, eggs, unsalted butter, and a drop or two of green food coloring. Blend until the mixture is completely smooth and silky.
- Strain the batter through a fine-mesh sieve to eliminate any lumps and let it rest briefly. Lightly grease a medium-sized non-stick frying pan (about 9.5 inches or 24 cm) with vegetable oil and warm it over low heat.
- Pour 1/4 cup of the batter into the pan, tilting it gently to ensure the batter spreads evenly into a thin layer. Cook for 2–3 minutes, or until the surface appears dry and matte. Carefully lift the pancake from the pan without flipping it. Transfer the cooked pancake to a cooling rack. Repeat with the remaining batter until all pancakes are made and allow them to cool completely.
Filling
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and granulated sugar. Whip on medium-high speed until the mixture reaches stiff peaks, forming a rich, firm whipped cream.
Assembly
- Remove the seeds from the durian pods and divide the flesh into 12 equal portions.
- Place one cooled pancake onto your work surface, smooth side facing downward. Spoon about 1/4 cup of the whipped cream into the center of the pancake, spreading slightly.
- Nestle a portion of durian on top of the whipped cream and add an additional dollop of cream over the durian to cover it.
- Fold the two sides of the pancake inward, then carefully roll it up from the bottom, forming a neat, pillow-shaped parcel.
- Arrange the assembled pancakes in an airtight container and refrigerate for at least one hour to set. Serve chilled and enjoy each creamy, tropical bite.
