Mix eggs, flour, milk, water, and salt well together. Heat your crepe pan, just add a drop of vegetable oil, and use a paper napkin to spread it on the pan evenly. Then, pour scant ¼ cup batter into the pan. Wait until bubbles form on the surface and once they start popping, flip the crepe over and follow the same steps to make crepes with the batter you have prepared.
Add vegetable oil to a saucepan, then place the meat, and cook until its internal juices flow and absorbed back into the meat. Add the diced onions and sauté until translucent. Then, place the whole peeled and sliced tomatoes in the pan. Add salt, pepper, red pepper flakes, and water and cook until meat is tender. Set it aside.
Melt the Muratbey butter in a frying pan, add flour and cook, stirring constantly. Add milk, salt, pepper, and grated nutmeg and once it has thickened, remove the sauce from heat.
Place one of the crepes into a small bowl, allowing it to overlap around the sides of the bowl. Fill the crepe with the batter you have prepared, then use the overlapping pieces from the sides to fold a wrap. Then, transfer the crepes with filling to the greased baking pan turning the bowl upside down. Finally, pour the béchamel sauce over them, then use the Muratbey sliced fresh kashkaval cheese fortified with vitamin D to garnish. Add tomato slices over the cheese, then top with rosemary springs. Bake in a preheated oven at 200 degrees Celsius for about 20-25 minutes until golden brown.
*This tasty recipe was created by Gülay Karakaş, who we know as the writer of the delicious food recipes on http://www.gulaymutfakta.com/. We thank her for contribution.