Mix eggs, flour, salt, pepper and milk to a smooth dough. Let the dough swell for about 15 minutes. Peel and finely dice onions. Peel and wash carrots and cut them into small cubes.
Clean, wash and cut the zucchini into small pieces. Heat oil in a pan. Crumble the minced meat in the pan and fry it all around while turning it, remove it. Sauté the vegetables in hot frying fat, season with pepper and paprika.
Add tomato paste and sweat briefly. Add the strained tomatoes, bring to the boil, stir in the stock. Let simmer for 5 minutes at low heat. Add minced meat again. Stir mineral water into the pancake batter.
Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 8 pancakes from the dough one after the other and keep them warm. Spread the sauce on the pancakes and roll them up.
Cut the rolls into 4 pieces each. Place in a greased casserole dish. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
Serve garnished with thyme.