Vietnamese Durian Cream Bánh Crepe (Bánh crepe nhân sầu riêng)

Make crepe batter: whisk flour, rice flour, sugar, salt, eggs and 200 ml coconut milk until smooth; add 10 ml oil.

Rest batter 20 minutes in fridge then divide and tint portions with yellow or green food coloring as desired.

Cook thin crepes: heat a nonstick pan, lightly oil, pour ~60 ml batter, swirl to thin, cook 40–60 sec per side; cool on plate.

Make durian cream: beat durian flesh, heavy cream, powdered sugar and softened butter until smooth and spreadable.

Assemble: place 1 crepe on work surface, spoon ~40–50 g durian cream in center, fold edges to make a neat square pouch.

Chill assembled bánh crepe 15–30 minutes to set the shape before serving.