vegan cheese: i have courgettes onions courgette tomatos herbs and the oil oh and the crepes and broccoli and olives and sundried tomatos and goats cheese and vegan cheese|||make a ratatouille style filling without the aubergine. steam broccoli and have with goats cheese. maybe some nutmeg. we just had two with cheddar and one with left over apple crumble.|||Here are some "inspiration" ideas. Be creative with what you have! Smoked Salmon Crepes Spread about 1/4 cup thinly sliced smoked salmon (about 1 1/2 oz.), 2 tablespoons creme fraiche or cream cheese, and 1 teaspoon drained capers down center of each crepe in pan (step 4 of basic buckwheat crepe recipe, preceding). Sprinkle with pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed. [ILLUSTRATION OMITTED] Chicken-Pesto Crepes Spread about 1 tablespoon purchased pesto down the center of each crepe in pan (step 4 at left). Top with about 1/4 cup shredded cooked chicken, 2 tablespoons thinly sliced canned peeled roasted red peppers, and 2 tablespoons shredded Swiss or parmesan cheese. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed. Spinach and Mushroom Crepes 1. Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 tablespoons olive oil until browned, about 15 minutes. Sprinkle with 3/4 teaspoon dried thyme and salt and pepper to taste. 2. Spread about 2 tablespoons fresh chevre (goat cheese), 1/3 cup rinsed fresh spinach leaves, and 1/4 cup mushroom mixture down the center of each crepe in pan (step 4 at far left). Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed. Leek and Apple Crepes 1. Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 tablespoons butter. Add 1 cup thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 cup apple cider vinegar or lemon juice, and 1/3 cup apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. 2. Spread about 1/3 cup apple mixture and 2 tablespoons creme fraiche or sour cream down center of each crepe in pan (step 4 at far left). Sprinkle with salt and pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.