Place the flour, potato starch, sugar and cocoa powder in a bowl and lightly beat with an electric mixture. This will break up lumps and does the same thing as sifting the ingredients. Gradually add the milk, mixing with each addition. Then add the vanilla extract and red food colouring mix well until the batter is smooth.

Set a lightly greased frying pan to medium heat and pour in enough batter to cover the bottom of the pan. Bring the heat down to low and place a lid on the pan. Cook the crepe until the surface is fully cooked.

Gently loosen the edges of the crepe from the pan using a chopstick, then flip the crepe out onto a plate. Continue with the remaining batter – you should be able to make about 15 crepes. Allow the crepes to fully cool. Using a plate as a guide, cut the crepes into clean circles

Beat the cream cheese and butter until smooth. Gradually add the sugar until fully combined, then beat until smooth and fluffy.

Place one crepe face down on a flat surface. Arrange 5 crepes around the perimeter, slightly overlapping the middle and side crepes. Spread some cream cheese filling in between the layers to seal the crepes together. Place another crepe in the center and spread some filling evenly on top. Place another crepe on top and spread some more cream cheese over the surface. Repeat until all of the crepes are used up.

Fold the 5 crepes on top of the cake and secure them with a ribbon wrapped around the cake. Fold the edges back to look like a sack. Place the remaining cream cheese filling in a piping bag and pipe some more filling into the sack.

Decorate with fresh fruit and Peppermint Present Truffles and enjoy!