Make the Crepes: Place the flour, potato starch and sugar 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 mix well until the batter is smooth. Divide the batter in half and dye one bowl red and one bowl green. 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 14 crepes, 7 red and 7 green. Allow the crepes to fully cool.
Make the filling: Beat the whipping cream with an electric mixer until stiff peaks form. Add the melted white chocolate and beat until the cream returns to stiff peaks.
Assembly: Stack the crepes, alternating between red and green crepes, spreading the filling in the middle. Dollop the extra filling on top and decorate with some holiday candies and sprinkles.