In a large bowl, sift together the flour and cornstarch, then add in the sugar and whisk lightly.
Make a well in the centre of the mixture, then add in the water, butter, lightly beaten egg, and a few drops of food colouring. Whisk together till smooth.
Pour the batter through a sieve to remove any lumps, then let the mixture sit for at least 30 minutes.
Using two forks, roughly shred up and mash the larger pieces of durian flesh.
In a large bowl, beat the cold heavy whipping cream with a hand mixer until stiff peaks form. Add the durian flesh into the cream and fold gently. Refrigerate it.
In a non-stick pan over medium heat, pour in about a cup of batter and quickly swirl it around to form a thin layer over the surface of the pan.
Let it cook for a minute, or until the edges of the crepe start to curl up, then flip to cook the other side. Repeat for the remaining batter, then let the crepes cool to room temperature.
To assemble, lay the crepe out on a flat surface, then place two tablespoons of filling in the centre. Fold up the four sides of the crepe, then flip the whole thing over to form a crepe pillow. Keep chilled until ready to serve.
