For the pancakes with feta cheese filling sift whole wheat flour into a bowl, mix with salt, buttermilk, mineral water, sunflower oil and eggs until smooth.
Cover the dough and let it rest at room temperature until the filling is prepared.
For the filling, drain pitted olives and dried tomatoes well and chop finely. Peel and wash young onion and chop very finely. Crumble the feta cheese.
Wash parsley, toss dry, pluck leaves and chop finely. Mix cream cheese with yogurt and feta cheese. Mix in olives, green onion, parsley and dried tomatoes.
Season the filling with pepper and honey and set aside, covered. After resting, stir dough again. If it is too thick, add some more mineral water.
Heat a little clarified butter in a coated pan (20 cm diameter). Pour in a weak ladleful of batter, spread evenly and fry over medium heat until golden brown.
Turn and finish baking in about 1 minute. Use up all the batter this way. Let the pancakes cool down.
Spread feta cheese filling on one pancake at a time and roll up loosely. Arrange the filled pancakes on serving plates and sprinkle with grated cheese.