First we will prepare the peanut dust. Add the peanut, butter, salt, baking soda together to a bowl and keep aside. Line a baking sheet with parchment paper and keep aside.

Add the sugar and water in a pan and heat in medium flame. Swirl the pan around until the sugar is dissolved. Heat until the liquid turn golden brown in color. Turn off the flame immediately.

  

  

Now, add the peanut and other ingredients immediately into the sugar syrup. Mix until combined and transfer to the baking sheet. Leave it to cool completely.

  

  

Transfer the candied peanuts to a mixie/blender and pulse until coarse powder. Keep aside.

  

Now, moving on to the crepes. Add the all purpose flour and salt to a large mixing bowl. Add sufficient water to make a thin batter.

  

Heat a flat pan (or tawa) in medium flame. Grease it with oil. Pour about ⅓ Cup of batter to the pan. Swirl around the pan to make the batter spread evenly. Cook until the crepe is done and the edges curl up. Transfer to a plate and let it cool completely.

  

  

Right before serving, lay one of the crepes on a flat surface. Add a layer of peanut dust towards one of the edges of the crepe. Add 2 scoops of ice cream on top of the peanut dust layer. Add a little mint leaves and a little more peanut dust on top.

  

Bring the edges of the crepes towards the center and roll the spring roll into a neat package. Drizzle some chocolate sauce on top.

  

Serve immediately.