Prepare the batter. In a large bowl, add the flour and make a well in the centre.
Add the egg and milk and with a balloon whisk to form a smooth batter. Set aside.
Make the filling. In a saucepan, add the butter, mushrooms and garlic and cook for around 10mins until the mushrooms are brown. Stir occasionally.
Add the tomatoes, oregano and Worcester sauce until warmed through, stir occasionally
In the meantime, make the pancakes. Add a tablespoon of oil to a frying frying pan over a medium heat. Add a ladleful of batter and cook for a couple of mins, until the underneath starts to colour. Carefully flip the pancake over and cook the other side.
When lightly golden on both sides, remove onto a piece of greaseproof paper.
Add another tablespoon of oil and repeat until the remaining 3 pancakes have been made.
Divide the filling between the pancakes, reserving a little of the mixture to serve, then roll them up.
Transfer to an oven proof dish and bake in a preheated oven, 180c for 15mins.
Serve with the reheated reserved mushroom mixture, with parsley sprinkled over the top
