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So, today's peek into the fridge yields some leftover turkey sandwich meat and a hunk of mozzarella cheese.  Could be worth an omelet, but you've seen that already.  Could also be good for a grilled cheese sandwich, but you've also seen me do that before.

Looking around some more, I found some crepe batter that I made a couple of days ago.  Bingo!

Today's lunch is Turkey and Mozzarella Crepes.

A few slices of turkey meat from the deli (please, no prepackaged stuff)

Mozzarella cheese, sliced thin or cut into small cubes

Flour, 1 2/3 cups

3 Eggs, beaten

1 cup milk

1 cup water

Butter, and more butter

Make the crepe batter by mixing together the flour, eggs, milk, and water.  If you can cover this mix and refrigerate it for a few hours, even better, if not you can go right ahead.

Roll up your turkey slices and then cut them up.  Slice or cube your cheese.  At this time, you should set up with a nonstick frying pan (a crepe pan is best), a nonstick flexible spatula, and a pair of tongs (also nonstick, unless you want to kill your nonstick pan).  What's the word of the day?  Nonstick!  Also, if you have a spoon or a measuring cup that holds a little less than 1/4 cup, that would be an excellent thing to have right now.

Set the pan over medium high heat and let it heat up.  Sprinkle a litlte dot of water in it, so when it steams away you'll know it's ready.  When the pan is hot, add a small pat (about a half tablespoon, maybe even a smidge less) to the pan, and use the spatula to push the butter around so that it melts and coats evenly.

When the butter is just beginning to brown, lift the pan off of the heat with one hand, and with the other hand, ladle slightly less than 1/4 cup of crepe batter into the pan, and swirl the pan to make sure you get a nice thin coating all around - you want a thin crepe, unless you are a pancake freak.  Put the pan back down on the heat.

When the top of the crepe is dry and set, less than a minute, slide the spatula underneath and lift it up, flipping it back into the pan, uncooked side down.  It's okay to cheat and peek underneath to see if it's brown before you flip.  As soon as you flip it, layer a thin coating of cheese on one quadrant of the crepe, topped with a little bit of turkey.

Let the crepe cook for another 45 seconds or so, which will allow the heat to melt the cheese.  With your tongs, fold the crepe over into a half moon shape, then over again to form a wedge.  If this is taking a while, you can turn the heat off and continue your awkward folding attempts.  If the crepe tears, utter an obscenity and scrape the mess onto a plate - it'll still taste good.

Repeat this process until you have enough crepes, or you run out of filling (by the way, once you do run out and you still have batter, Nutella is always a good substitute).  If you get really full, just cover your batter and stick it in the fridge and then make yourself crepes for Thursday lunch.  You'll find that you get better with making them the more you do it, just like everything else.