If you have a blender simply put the flour, salt, egg and half the milk in and whizz up – add the rest of the milk and whizz until smooth. If you have no blender beat ingredients with a wooden spoon until smooth. Heat a little oil in a heavy frying pan until smoking. Pour on about 2–3 tablespoons of batter and spread all over the surface of the pan. When cooked on one side turn over or toss and transfer the cooked pancake to a plate. Continue like this adding more oil when you need to until you have used all the batter and have a pile of pancakes. Keep them warm in a very low oven while you prepare the filling.
Fry the onions gently in a little olive oil until transparent and soft put on one side. Then gently fiy the mushrooms until soft and add to the onions. Then fry the tomatoes and also put them with the onions and mushrooms. Fry the mince in a little fat, digging at it with a wooden spoon to separate it. Stir in the salt, pepper, the crushed garlic, the tomato purée, oregano, chopped fresh herbs and the nutmeg. When the mince is cooked add the onion, mushrooms and tomatoes to it. Now line a shallow serving dish with the pancakes so that they come right over the edges – use a little over half the pancakes for this. Put the mince and vegetable mixture into the serving dish on top of the pancakes. Cover with the rest of the pancakes turning over the edges from underneath, dot with butter, sprinkle with grated Parmesan, cover with foil and keep warm in a low oven until you want to eat it. Just serve with a fresh green vegetable or a salad and perhaps some new potatoes if you are feeling very hungry.