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Goat Cheese Arugula and Sun-Dried Tomato Crepes

The following recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Goat Cheese Arugula and Sun-Dried Tomato Crepes
Goat Cheese Arugula and Sun-Dried Tomato Crepes


  • One pack of Melissa’s ready-made crepes
  • 1 bag of baby arugula
  • 8 oz. crumbled soft goat cheese
  • 1 jar of sun-dried tomatoes in Italian seasoning
  • 1 lemon
  • Olive oil to drizzle
  • 1 Tbsp. butter
  • Sea salt


  1. Carefully unpack your Melissa’s crepes.
  2. Dress the baby arugula in a bowl with a drizzle of olive oil, a squeeze of fresh lemon and a pinch of sea salt. Set aside.
  3. Chop the sun-dried tomatoes into 1/4 inch strips.
  4. Use a non-stick frying pan on medium heat. Add just enough butter to give the pan a slight glisten. About 1 tsp.
  5. Working with one crepe at a time, place the crepe in the buttered pan. On one side of the crepe cover 1/4th of it with goat cheese crumbles, then a few sun-dried tomatoes, then a handful of the dressed baby arugula.
  6. Gently fold the crepe in half then in half again.
  7. Remove from pan to a plate then repeat the process until all your crepes are made.

Savory Goat Cheese, Tomato and Arugula Crepes on Plate

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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