Finely grate the cheese. Whisk 3 eggs and wine. Add flour, baking powder and 1⁄3 cheese. Let the dough swell for about 30 minutes.
For the glaze, peel and chop the garlic, sprinkle with a little salt and crush finely with a fork. Wash the parsley, shake dry and chop the leaves. Mix sour cream, 2 eggs, garlic, parsley and remaining cheese.
Season with salt and pepper.
Heat clarified butter in portions in a coated pan. Bake 6 thin pancakes from the dough one after the other. Roll up the pancakes and cut into 1-2 cm wide rolls. Place them with the cut side down in four smaller ovenproof, greased moulds or in a large mould.
Pour the cast iron evenly over the top and bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Serve immediately.