Pancake Batter

1. Combine the milk, flour, cornstarch, sugar, eggs, butter, and green food coloring in a blender and pulse until smooth
2. Pour the batter through a fine-meshed sieve and set aside
3. Grease a medium-sized frypan with vegetable oil (I used a 9.5 inch/24 cm non-stick pan) and heat it over low heat
4. Add a 1/4 cup of the batter to the pan and swirl to create an even layer, heat for 2-3 minutes, or until the surface becomes matter, and remove from the pan (no need to flip the pancakes)
5. Repeat with the remaining batter and allow them to cool completely on a cooling rack

Filling

1. Combine the cream, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk until it reaches stiff peaks

Assembly

1. Remove the seeds from the durian pods and divide them into 12 equal portions
2. Place a pancake, smooth side down on your work surface, and spoon 1/4 cup whipped cream into the center
3. Top with a portion of durian and cover with another spoonful of cream
4. Fold two sides of the pancake in and roll from the bottom up to form a pancake pillow shape
5. Place the pancakes in an airtight container in the fridge for 1 hour to set, then enjoy!