In a large bowl 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.
Chop the sun-dried tomatoes into 1/4 inch strips.
Use a not stick frying pan on medium heat.Add just enough butter to give the pan a slight glissten. About 1 tsp.
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 hand full of the dressed baby arugula.
Gently fold the crepe in half then in half again.
Remove from pan to a plate then repeat the process until all your crepes are made.