Turkish Crepes (Gozleme) are different than French crepes where the batter is dry.


Gozlemes are available in many locations.

As you see here, she is rolling a dry flour ball into a big circle.  This is similar to a pide, but it will be cooked over heat and not a charcoal grill.


So far, the initial crepe shape is done.


Now the crepe is filled with spinach, cooked eggplant, and cheese.


For any crepe, one consistent factor you need is an even and low temperature to evenly cook the crepe.


As you see here, it is beginning to brown.


The crepe is now done and she is cutting it.


An absolutely delicious crepe.  It reminds me more of Chinese scallion pancakes, but with stuffing.


Another view.