4 cups water + 1 cup tick coconut milk
2 ½ cups of all-purpose flour ( 300g)
6 Tbsp. of sugar
1 tsp of vanilla
Whipped topping (filing)
Have all ingredients at room temperature. Whisk together eggs, coconut milk, and water. Add butter, vanilla, and sugar. Sift in flour. Whisk well. Strain the crepe batter into a bowl.
Preheat an eight-inch pan over medium heat. Pour ¼ cup of batter into the pan, swirl until you have an even crepe. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
Layer crepes, spreading a thin layer of whipped cream/durian in between each layer. Chill in the fridge & served cool. Enjoy!