In a small bowl, combine yogurt and ½ tsp each cumin and turmeric. Refrigerate.
In a large nonstick skillet, heat ¼ tsp oil on medium. Add beef, onion, carrots, salt and remaining 1 tsp each cumin and turmeric. Sauté, stirring often, until beef is opaque throughout, about 7 minutes. With a slotted spoon, transfer to a large bowl and cover.
Reduce heat on skillet to medium-low and add cabbage and ¼ cup water. Cover and simmer gently for 10 minutes, until tender.
Meanwhile, in a medium bowl, whisk flour, milk and egg whites until combined. Heat 2 6-inch nonstick crepe pans on medium-low and add ½ tsp oil to each pan. Pour a scant ¼ cup batter into each and cook until bottoms are golden brown, 2 to 3 minutes. Flip and cook for 2 more minutes. Transfer to a wire rack.
Repeat process three more times with remaining oil and batter to yield 8 crepes. Top crepes with beef mixture and cabbage. Fold and serve with yogurt.