In a pan, add 395g of condensed milk, 2 tablespoons of cornstarch, 200g of milk cream and mix it very well. Then add 500ml of milk, 1 tablespoon of vanilla essence and 1 tablespoon of butter. Take it to medium heat and mix. Next, add 150g of white chocolate and mix until it thickens.
In another pan, add 2 packs of shopped strawberries, 1 teacup of sugar and ½ lemon juice. Mix well and let it cook at medium heat until the strawberries dissolves.
In the Blender, add 1 teacup of milk, 2 eggs, 2 teacups of wheat flour, 2 tablespoons of butter, 1 tablespoons of sugar and beat it very well.
Grease a frying pan with butter, add a little of the dough and let it golden both sides. Repete this process until all the dough is over.
Melt 200g of dark chocolate, add 200g of milk cream and mix it very well.
In a refractory, make the same layer of white cream and spread well. Next add the pancake dough. Now make one more layer of white cream, add the strawberry jelly over it and spread well. Repete this process, but now add the chocolate over the white cream.
Finish with straberry jelly and take to refrigerator for 2 hours.
To decorate, I used slices of white chocolate and strawberries, but you can decorate as you prefer.