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1
To make the crepe batter, beat the eggs together with the salt and milk. Blend in the pancake mix until smooth. Let batter sit for 1 hour at room temperature.
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2
To make the filling, heat the peanut oil in a large skillet over medium-high heat. Quickly saute the garlic, ginger, and leeks for 2-3 minutes. Add the mushrooms, asparagus, and carrots and cook 3-5 minutes. Stir in the sesame oil, sugar, and soy sauce and cook for 2 minutes. Add the bok choy and remove skillet from heat. Stir in jicama.
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3
To make each crepe, coat a nonstick 9-inch crepe pan with cooking spray and place over medium heat. Pour 1/4 cup batter into pan, rotating pan to distribute batter evenly. Cook until bottom of crepe is browned and batter is cooked through, about 3-4 minutes. Repeat to make additional crepes.
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4
To make a homemade peanut sauce, combine 3/4 cup water, 2 Tbs. soy sauce, 5 Tbs. peanut butter, and 3 Tbs. sugar in a saucepan and simmer until thick, about 5 minutes.
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5
To assemble, lay each crepe on a serving platter. Lay about 1 cup of vegetable filling down the middle of each crepe and wrap crepe edges over vegetables. Drizzle crepes with peanut sauce.
