Durian Mille Crepe

Durian is in season now in tropical country. There are so many durian posts on Facebook from my Malaysia friends. I was drooling when looking at the photos on facebook. I’m a huge fan of durian; it’s just too ‘stinky’, yet delicious.

In Melbourne, there are some fresh durians available from the Asian market such as Footscary Market. I believe the durian was frozen during the transportation from Asia to Australia. The other option to get durian in Melbourne is the frozen durian from Asian Grocer. There are two types of Frozen Durian- Malaysian Durian and Thai Durian. A colleague of mine was showing me a photo of durian cake and everyone keep talking about durian. I want to make something with Durian to satisfy my craving!

 Mille Crepe has been in my to-do list for a long time. I decided to make DURIAN mille crepe. It sounds Yummy for durian lovers!

Mille Crepe is a very labour intensive cake as you need to make ‘thousand’ layers of crepe (in fact, 20 crepes are enough). It took me one and half hour to make the crepe.

Here is the crepe recipe (Adapted from A Baked Creation).

Crepe Batter (Make 8’ Cake)

6 tablespoons butter

3 cups milk

6 eggs

1 1/2 cups flour

7 tablespoons sugar

A pinch of salt

The Crepe

1. Make the crepe batter the night before.
2. In a small pan, cook the butter until brown. Set it aside.
3. In a small pot, heat the milk until it starts steaming and then set it aside to cool for 10 minutes.
4. On medium-low speed with your mixer, beat together the eggs, flour, sugar, and salt. Slowly add the hot milk and browned butter to the mixture.
5. Pour the batter into a container, cover and refrigerate overnight.
6. The next day, bring the batter to room temperature. Place a nonstick 8-inch pan over medium heat. Swab the surface with the oil, then add about 2-3 tablespoons of batter and swirl to cover the surface. 
7. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crêpe. Cook on the other side for no longer than 5-10 seconds. Carefully flip the crêpe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crêpes

Durian Cream

900ml whipped cream

500g Frozen Durian (the more the better? I just love more intensive taste of durian)

Mashed Durian

1. Whip the cream until it hold
2. Smash the durian and fold into the cream.

Assembly the Mille Crepe 

To assemble, lay a crêpe on a plate. Pipe or use an icing spatula to completely cover the crêpe with a thin layer of the durian cream. Cover thedurian cream layer with a crêpe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set it out for 30 minutes in room temperature before serving.