In a blender, combine the wheat flour, four eggs, 20 ml of olive oil, salt, pepper, and 800 ml of the milk. Blend until the mixture forms a smooth, light batter. If the batter feels too thick, additional egg or milk may be added to achieve the desired consistency. Cover and refrigerate the batter for at least 30 minutes to allow it to rest.

Heat a non-stick frying pan over medium heat and lightly grease it with a small amount of olive oil. Once the pan is hot, pour in a ladle of batter and swirl it to coat the base evenly. Cook each pancake until golden on the bottom and just set on top. Repeat the process until all the batter is used, stacking the pancakes between layers of parchment to prevent sticking.

Separately, boil the remaining eggs until firm, then peel and chop them finely. In a bowl, mix the chopped boiled eggs with the pre-browned minced meat and finely chopped chives to create the savory filling.

Spoon the meat mixture onto each pancake and roll or fold them neatly. Arrange the filled pancakes in a baking dish, cover generously with grated vegan mozzarella, and spoon the tomato sauce over the top.

Bake in a preheated oven until the pancakes are heated through and the cheese is fully melted and slightly golden. Serve warm, garnished with extra chives if desired.