First prepare the pancakes as follows: Beat three eggs, then gradually add them to the flour and 500 ml milk. Once you get a uniform mixture, add vanilla, cocoa and a pinch of salt. Beat the mixture well with a mixer at maximum. In a hot pan with teflon coating coated in advance with butter Pour a ladle of the mixture, making sure the pancakes do not become thick. After you finish the pancakes start the preparation of the cream. In a suitable pot put 1 liter of fresh milk and sugar and leave on low heat until it begins to boil. In another bowl dissolve the starch in the water and pour a trickle in sweetened milk. 2-3 minutes simmer and remove. Apply all the pancakes with the exception of one, with chocolate spread and screw them to the rolls. In a suitable container for cake placed at the bottom not buttered pancakes and rub with less than a cream. Then alternate row row cream pancakes you finish with cream. It is desirable to the bottom line if you put as 6 pancakes next be 5 etc. to be more stable base of your cake. Top finish with decoration of whipped cream and chocolate sprinkles. Leave in the fridge for 3-4 hours and is ready for cutting and serving. Optional you can decorate with strawberries or raspberries.