Dish: Durian Ricotta Crepe
Cooking Time: 45 minutes
Best for: snack, desserts, tea time
- 1 lb durian flesh (without seed)
- 1/2 cup ricotta cheese
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup caster sugar
- 3 eggs
- 1 cup milk
- 1/3 cup water
Melt butter. Mix the durian and ricotta cheese well. Set aside.
Whisk eggs vigorously for 30 seconds. Add milk, water, melted butter, flour, salt, and sugar - whisking to blend well after each item is added. Let sit for an hour or more (for flavors to absorb).
This step can be done ahead of cooking. The batter can be stored in refrigerator for up to 1 day, just make sure to bring to room temperature and strain any lumps before cooking.
Spray a non-stick pan with a little cooking spray or oil, heat it up over medium heat. Pour a little batter in and swirl evenly. The goal is to make a very thin crepe. When the edges curl up crisply, flip it with a spatula, be careful not to break the crepe. Cook for another 30 seconds. Remove from heat and let rest, keeping the crepe flat. Repeat this step until you have no more batter (should yield ~10-12 crepes).
Fold a crepe around a tablespoon of durian ricotta mixture as shown below:
DO YOU KNOW THAT ...
Durian is definitely not for everyone? Durian, also known as the king of fruits, has a sweet sticky flesh prized by many and a very potent smell likened to gym socks or rotten onions or both. Yet many people, especially in East and Southeast Asia, love its custardy, almond-like, flavor and texture - it is consider a treat over there. The world consumes ~1.4M tons of this fruit in 1999 and its popularity grows every year. A single durian fruit can easily fetch $50 in certain countries. While it is an acquired taste in other parts of the world, in those regions, durian is used to flavor many desserts - ranging from ice creams, to cakes, to cookies, to pastries - to main entrees like "ikan brengkes" (fish in durian sauce) in Indonesia. Different parts of the durian tree are also used in a variety of dishes in Southeast Asia. My husband, who is part British/Irish and part German, doesn't like durian. In an effort to sway his opinion towards accepting this fruit, I've made it a quest to try different durian recipes for him from time to time. This one is a play of Hong Kong's famous dim sum dessert: the Mango and Cream Pancake. I used ricotta cheese here as it stands up better to durian's sweet custardy texture. Yum!
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