In a saucepan, heat the oil. Add the chopped onion and sauté over medium heat until the onions are clear. Put the ground chicken in the pan and brown it well together with the onions.
Add garlic, cabbage, carrots, and let it cook for a few minutes. Now add chopped tomatoes, tomato concentrate, Worcestershire sauce, corn and salt, sugar, and pepper. Bring the sauce to a boil, turn down the heat and let it cook without a lid for approx. 25 minutes.
While the sauce is simmering, make the pancakes or crepes. Heat a frying pan over medium heat, and melt a dollop of butter. Put dough on the pan and turn the pan around so that the dough is evenly distributed. Now bake the crepes on both sides until golden. - There should be 8 pancakes from one portion of dough. The oven is preheated to 200 degrees Celcius, normal heat.
When the pancakes and sauce are done, fill each pancake as follows:
Put a few spoonfuls of sauce in the middle of a crepe.
First, fold up the bottom, then fold in the sides.
Fold the filled part up over the rest of the pancake so that it is properly closed.
Place all the folded pancakes in an ovenproof dish.
Sprinkle grated cheese over the pancakes and place the dish in the preheated oven and cook it for approx. 20 minutes at 200 degrees Celcius, or until the cheese has melted and turned golden.
Serve the chicken crepes with a crispy salad.