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For the batter, pour milk into a bowl and sift in flour, corn starch and icing sugar. Mix well with a whisk before adding eggs and melted butter. Mix again and pour through a sieve into a jug. At this point you can add food colour if desired.
Heat a non-stick frypan over low heat. Pour in a little bit of the batter and swirl quickly to create a thin layer. Cook until small air pockets appear under the pancake and the top is firm, about 3 mins. Remove and transfer to a plate to cool. Repeat for the rest of the batter.
Whip the cream, vanilla extract and icing sugar until stiff peaks form. To assemble, lay one pancake on a flat surface with the fried side up. Spoon on some whipped cream and top with a couple of pieces of fruit. Roll as you would a burrito and place folded side down onto a plate. Chill for 15-20 mins before serving