Marinate chicken breasts in a mixture of oregano, mustard paste, salt and lemon juice for fifteen minutes. Sift whole-wheat flour into a bowl. Make a well in the centre and add eggs and work the flour in from the sides.
Gradually add the milk and whisk to make a smooth batter. And salt and mix. Set aside to stand for thirty minutes. Heat one tablespoon of olive oil in a pan. Add onion and sauté till translucent. Add marinated chicken and sear it.
Add wine and half cup of water and cook till the chicken is done. Add parsley and peppercorns and mix well. Remove the chicken onto a plate and reserve the pan juices. Heat a pan and grease it. Pour two to three tablespoons of batter and cook slowly until set and lightly browned underneath.
Flip and cook till the other side is cooked similarly. Make more pancakes with the remaining batter in the same way. Heat one tablespoon olive oil in a pan. Stir in flour, reserved pan juices, milk and cream and mix well ensuring that there are no lumps.
Cook till the sauce comes to a boil. Remove from heat and add mustard, salt and pepper powder. Heat the remaining olive oil in another pan, add carrots and stir-fry until just tender. Combine chicken, sauce and carrots well. Divide the filling evenly between the pancakes, roll up.