Durian Crepe

Yield for 6

Ingredients:
50g AP flour
1 tbsp topioca flour (I used cornstarch)
1 egg
2 tbsp sugar
3 tsp butter ~ melted
200ml fresh milk
1 tsp vanilla
Food coloring (Optional)

Direction:

1. Mix all ingredients in food process & blend till smooth & lump free.  Set aside for 15 mins.
2. Heat non-stick pan & pour 1/4 cup of the batter & swirl it so fills up the base of the pan.
3. When it's almost done (1-2 mins), colour of the batter change & some spots become slightly translucent, flip onto a plate & cover with wax paper.
4. Repeat the process till the batter is finish.  Every crepes top with wax paper, prevent from sticky.

Filling:

250g Durian pulp/meat
2 tbsp milk
2-3 tsp sugar
200ml whipping cream

Directions:

1. Beat whipping cream till soft peaked & set aside in the fridge before assemble.
2. In a pot, add durian pulps, milk & sugar on medium-low heat.  Mix together till smooth paste.