crepes with roasted vegetables, goat cheese and bacon

Now this is the way I prefer to eat a crepe!

crepes with roasted vegetables, goat cheese and bacon (adapted from marthastewart.com)
4 crepes
1/2 cup crumbled goat cheese
1/2 cup crumbled bacon or thin slices of deli ham
2 cups roasted vegetables (I used peppers, onion and grape tomatoes)
coarse salt and ground pepper

Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons goat cheese, 2 tablespoons crumbled bacon and 1/2 cup roasted vegetables down the center of each crepe. Season with salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm, 5 minutes.

simple crepes (Everyday Food Magazine, Jan/Feb 2011)
Makes 9
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
1/2 cups whole milk
4 eggs
3 tablespoons unsalted butter, melted

In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

roasted vegetables (this is what I did this morning)
2 bell peppers
1 large onion
handful of grape tomatoes
salt
dried basil
garlic powder
ground black pepper

Preheat oven to 400 degrees. Place a sheet of parchment paper over a rimmed baking sheet. Sprinkle with salt pepper and dried basil dust with garlic powder. Drizzle with olive oil if desired (I did not desire). Bake for 30 minutes or until vegetables are tender and edges are browned.