Whisk the eggs with the sugar. Add milk and fermented milk. Mix well.
In a large bowl, sift the flour, baking powder and salt. Gradually stir in the previous mixture to obtain a smooth dough.
Add the melted sweet butter. Mix and let rest at room temperature for 30 minutes.
In a hot, lightly buttered frying pan, cook the dough like pancakes but smaller. Cook 1 min on each side of the pancake. Repeat the operation until the batter runs out.
Heat 10 cl of full cream and pour over the chocolate. Mix to obtain a smooth cream. Spread it over the pancakes and sprinkle with sugar beads to make the body of the owl.
Whip the remaining full cream and place the whipped cream in a piping bag.
Wash the apple, cut it in half and cut into thin slices. Cut the strawberries into quarters.
To represent the eyes of the owl: place two rounds of whipped cream on the top of each pancake and place a blueberry on top.
For the beak: place a quarter strawberry in the middle of the pancake.
To give the owl pretty wings: place a slice or two of apple on each side.
To represent the ears: place slivered almonds above the eyes and decorate them with mint leaves.
Finally, using the piping bag, trace thin strips of whipped cream to represent branches on the plate. Sprinkle with chocolate pearls and add two slivered almonds to make the legs.