The durian pancake you see in dim sum trolleys and dessert shops is not the breakfast kind — it is a soft, thin crepe wrapped around a pillow of whipped cream and fresh durian, served chilled. It looks impressive but is genuinely doable at home, and the reward is a delicate, fragrant parcel that melts as you bite in.
This recipe covers both parts: a smooth, pliable crepe and a light durian cream filling. Below you will find the full ingredient list, a clear step-by-step method, and folding tips so your parcels stay neat and sealed.
What you’ll need
For the crepe wrappers (makes about 8)
- 100 g plain flour
- 1 tablespoon cornflour
- 2 large eggs
- 250 ml fresh milk
- 2 tablespoons sugar
- 1 tablespoon melted butter, plus extra for the pan
- A pinch of salt
- A drop of yellow food colouring, optional, for the classic look
For the durian filling
- 200 ml whipping cream, cold
- 1 to 2 tablespoons sugar
- 200 g durian flesh, deseeded and kept in soft chunks
A fragrant durian is essential — the filling is barely sweetened so the fruit leads. Mao Shan Wang gives a bold, aromatic centre; D24 is sweeter and creamier.
Step-by-step method
1. Make the crepe batter
- Whisk the flour, cornflour, sugar and salt in a bowl.
- Add the eggs, milk and melted butter, and whisk until completely smooth.
- Strain the batter to remove lumps, then rest it for 20 to 30 minutes.
2. Cook the crepes
- Heat a non-stick pan over low to medium heat and lightly butter it.
- Pour in a thin ladle of batter, swirling to coat the base in a thin, even layer.
- Cook until the surface sets and the edges lift — about a minute. Do not brown or flip; one side is enough for a soft, pale crepe.
- Slide onto a plate and repeat, stacking the crepes to keep them soft.
3. Whip the cream
- Whip the cold cream with the sugar to stiff peaks. It needs to hold its shape to support the parcel.
4. Fill and fold
- Lay a crepe cooked-side up on a clean surface.
- Spoon a little whipped cream in the centre, add a chunk of durian, then top with a little more cream to enclose it.
- Fold in the sides, then fold the bottom up and the top down to form a neat, sealed square parcel.
- Place seam-side down on a plate.
5. Chill and serve
- Refrigerate the parcels for at least 30 minutes to firm up.
- Serve cold. They are best eaten the same day.
Tips for perfect parcels
- Thin, even crepes are easier to fold. Swirl the batter quickly and keep the heat gentle.
- Do not overfill. Too much cream or fruit and the parcel bursts. A modest centre folds cleanly.
- Cool the crepes fully before filling, or the cream melts.
- Whip to stiff peaks so the filling holds its shape and does not ooze out.
Make it your own
Fold a little extra mashed durian into the whipped cream for an all-durian filling, or leave the fruit in chunks for a fresher bite. Skip the food colouring for a natural pale crepe, or add a touch of pandan to the batter for local flair. A dusting of icing sugar makes them look shop-bought.
Make-ahead and storage
You can cook the crepes a few hours ahead and keep them stacked and covered so they stay soft. Assemble the parcels closer to serving, since whipped cream is best fresh. Once filled, keep them chilled and eat within the day — the crepes soften and the cream weeps if kept longer. They do not freeze well.
Choosing your durian
With so little sugar in the filling, the durian carries the whole dessert. Choose fruit that is ripe, fragrant and creamy, and keep it in soft, intact chunks so each parcel has a proper burst of durian at its heart. Avoid overly wet or bland fruit, which makes a weak, soggy filling.
Get the right durian for it
The filling is essentially cream and durian, so the fruit must be good. For an aromatic, bold centre use our Mao Shan Wang durians; for a sweeter, gentler parcel try our XO D24 durians. Explore the full range in our durian catalog, or compare varieties in the durian varieties hub.
Frequently asked questions
Do I flip the crepes?
No. Cook one side only until the surface sets and the edges lift. A single-sided cook keeps the crepe soft and pale, which is exactly what you want for folding.
Why do my parcels burst?
Usually overfilling. Use a modest amount of cream and fruit, whip the cream to stiff peaks, and fold snugly. Thin, even crepes are also easier to seal.
Can I use frozen durian?
Yes. Thaw it fully and drain excess liquid. Keep it in soft chunks for the filling. Fresh durian is most fragrant, but good frozen flesh works well.
Can I make these ahead?
Cook the crepes a few hours ahead and keep them covered. Fill and fold closer to serving, then chill for 30 minutes. Eat within the day for the best texture.
Ready to fold your own durian pancakes? Message us on WhatsApp for today’s freshest durians (prices are seasonal — message us on WhatsApp), delivered islandwide and dehusked to order. Start at our Singapore durian delivery page.
