Make the dough from the wheat flour, eggs, milk and a pinch of salt and let it rest for 1 hour in the refrigerator!
Then bake thin pancakes in a non-stick pan with a little butter. Stand on its side.
In the meantime, sauté the tomatoes with the herbs in the hot olive oil and reduce a little. Season to taste with pepper and salt. Then stir in the diced mozzarella and remove from the heat.
Put the tomato mixture on the cooled pancakes with a spoon and fold in from all four sides so that a small packet is created (you can also roll it up). Close with a stalk of chives.
Put everything in a baking dish (butter a little beforehand) and sprinkle with the grated Parmesan. Bake in the preheated oven at 180 degrees for 10 minutes.