From How to Cook Everything Vegetarian by Mark Bittman. This is one of those recipes that can accommodate almost any vegetable.
-Mix the following:
1 cup rice flour
1 cup white flour
2 lightly beaten eggs
1 TBS olive oil or ghee
1½ cups water
mix until it forms a smooth batter.
-Let the batter rest while you grate/chop up the vegetables.
-Grate 3-4 carrots and/or 1 turnip and/or some bok choy.
-Chop up a handful of snow peas into thin slivers.
-When you are ready to prepare the crepes, stir in the vegetables.
-Put 1 clove of fresh garlic through a garlic press or finely mince it.
-Add to the batter along with 4 TBS finely chopped fresh herbs (dill, mint, basil and/or cilantro).
-Heat a large non-stick skillet over medium-high heat.
-When hot coat the bottom with 1 TBS olive oil or ghee, then ladle in a quarter of the batter and spread it out evenly.
-Turn the heat down to medium and cook until the bottom is browned, about 5 minutes, then flip and cook for another 5.
-Repeat with each crepe.
-Remove the pancakes as they are done and then cut them into small triangles and serve with soy dipping sauce.
Soy dipping sauce
Whisk together the following in a small bowl:
¼ cup soy sauce
2 TBS honey
2 tsp minced fresh ginger
2 cloves finely minced garlic
½ tsp sesame oil
¼ tsp red pepper flakes
-Just before serving stir in 1 tsp toasted sesame seeds.