Add the flour, sugar, and salt to a large bowl and mix them together. Then, add the rest of the ingredients for the crepes to the bowl. Whisk together until everything is well blended. It should have the consistency of a thin pancake batter. Set aside.

Heat olive oil in a large skillet over medium/high heat. When the oil has become fragrant, add the red peppers, mushrooms, onions, and asparagus. Cook for 8-10 minutes, stirring occasionally. Add the salt and Italian seasoning and cook for 1 minute. Set aside.

Heat a *nonstick pan over medium heat. Add ¼ cup of the crepe batter into the pan. Pick the pan up and slowly swirl the pan around so that the batter spreads evenly, making the crepe larger. Cook for 1 minute, flip, and cook for another 20-30 seconds. Set on a plate. Continue until you have made all of the crepes.

To assemble the crepes add ¼ cup of the cooked vegetable mixture into each crepe and crumble ½ tablespoon of goat cheese crumbles. Fold the crepe to close.