For the vegetable pancakes, first prepare the pancake batter.
Mix the flour with the milk and the egg to a smooth batter and season with salt and pepper. Heat a non-stick pan, add some butter to the pan and fry the pancakes one by one.
For the filling, wash and chop the vegetables. Fry the onion in a pan with a little oil. Mix in the other vegetables and sauté everything for about 5 minutes. Season the vegetable filling with salt, pepper, oregano and tomato paste.
Fill the pancakes with the vegetables and roll them up. Optional: Then place the filled pancakes in a baking dish and top with the sliced mozzarella. Bake in a preheated oven at 200 °C. Serve the vegetable pancakes immediately.
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