Every culture has this type of dish and in Turkiye, it’s called, “gözleme” (gooz-le-may) is often called a Turkish crepe, it is not a crepe as the dough is different. Gözleme is made with a yeast based dough and the dough has to rise. Crepes are not made with yeast.
It’s more akin to a quesadilla (This town has all the ingredients for Tex-Mex food, but that’s a different story).
These photos are from a place called Eylul Bufe. I think my whole breakfast was around 340 Turkish Lira (about $12).
Usually this style of flatbread is done fresh. It’s best eaten when warm and fresh off the hot plate.