Stuffed Pancakes with Chicken and Tomato Sauce

1.In a bowl, mix the all-purpose flour, eggs, milk, oil, and salt until you have a smooth batter.

2.Heat a non-stick skillet over medium heat and lightly grease it with oil.

3.Pour a ladle of batter into the skillet, swirling to cover the bottom evenly.

4.Cook for about 2 minutes or until the edges start to lift, then flip and cook for another minute. Repeat until all the batter is cooked.

5.In a saucepan, heat a little oil and sauté the onion and garlic until golden brown.

6.Add the shredded chicken, tomato sauce, and oregano. Cook for 5 minutes, stirring occasionally.

7.Fill each pancake with the chicken mixture and roll them up.

8.Place the pancakes in a baking dish, cover with the remaining tomato sauce, and sprinkle with grated cheese.

9.Bake in a preheated oven at 180°C (350°F) for 15 minutes or until the cheese melts.

10.Remove from the oven, garnish with chopped parsley, and serve hot.