In small bowl, mix goat cheese and pesto together until smooth. Place in refrigerator.
Heat olive oil in medium sauce pan. When hot, add shallots and cook for about 2 minutes. Reduce heat to medium and add mushrooms, cooking until they are soft—7 minutes. Salt and pepper to taste. Reduce heat and keep warm.
Heat a crepe pan, or a pan that is relatively flat on medium-low heat. Add a touch of oil to the pan and then pour a little more than 1/4 c of batter in the center—tilt the pan in a circular motion so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for about 3-4 minutes before flipping—watch for bubbles to appear on whole crepe before flipping. Continue until all batter is gone. Keep warm until ready to serve.
Heat a large sauce pan and add a drizzle of oil and 2-3 handfuls of arugula. Allow leaves to wilt slightly, before removing from heat.
In each crepe, add a smudge of pesto-goat cheese, wilted arugula, mushrooms, and desired garnish—tomatoes work great.