Put all ingredients for the batter in a blender and blend until smooth. Rest the batter for at least 30 minutes in the fridge or up to one day.

For the filling, whip the cream & icing sugar till stiff peaks. Fold in durian pulp. Keep chilled until ready to use.

In a non-stick pan over medium low heat, pour in a thin layer of crepe batter and cook on one side only. Transfer to a cooling rack and cool completely.

Once crepe is cooled, add in filling onto the middle of the crepe and fold into a square or pillow shape.

Serve chilled.