Chop onion thinly in half moon shape.
Chop carrots, zucchini and mushrooms in medium size and in any form you would like to. Let them stand aside.
Slice the goat cheese in half a centimeter thickness.
Take beadcrumbs into a bowl. Break 1 egg into another bowl and add a pinch of salt and pepper and whisk.
Put the goat cheese first in the egg and then breadcrumbs. When you are sure that they are completely covered, put them into the closet until the time you use.
For the mixture of crepes; Add flour, milk, the other egg and 1/2 cups of water to a mixing bowl and whisk. Add 1 teaspoon of salt-pepper. Whisk until you get a homogeneous mixture. (If you have a mixer, you can use it.)
Take a pan to the stove to sauté the vegetables. Add 2 tablespoons of olive oil. Add onions when the oil warms up on medium heat. Sauté onions for 2 minutes. Add carrots and sauté for 2 more minutes. Finally add zucchini. Mix and sauté for 3-4 minutes until all vegetables are cooked.
Get a large pan for crepes. (if you have crepe pan, you can use it.)
Add 1/2 teaspoon of olive oil and spread it to the pan with the help of a napkin. When the pan warms up, take 1 ladle of the crepe mixture and release it to the pan. When the base is cooked, turn the crepe upside down with the help of a spatula. (When you shake the pan, if the crepe is not sticked to the base, you can be turn upside down.) Cook other side for 1-2 minutes.
Take another small pan/saucepan on the stove while you are cooking crepes. Add 2 tablespoons of sunflower oil. When the oil warms up on medium heat, fry both sides of goat cheese for 2 minutes.
When all of the crepes are cooked, add sautéed vegetables and serve with fried goat cheese.