This recipe may be reproduced with the following credit:
 SILVIA BIANCO (www.chefsilvia.com)

Sautéed Ice Cream Wrapped in a Delicate Crêpe, and Chocolate Sauce

Makes 4 servings

4 scoops vanilla ice cream (or your favorite flavor)
4 pastry crèpes, each about 8 inches in diameter (see note)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
Whipped cream (optional_
2 sprigs mint (optional garnish)
Chocolate sauce (mandatory)

Put 1 scoop of ice cream in the center of each crêpe, and roll the crêpe into a cylinder, tucking in the ends to completely enclose the ice cream. Freeze until the ice cream is extremely hard. At the same time, place 2 dessert plates in the freezer.
Melt the butter with the oil in a large sauté pan over high heat, heating until the mixture is very hot but not smoking. The oil will help keep the butter from burning, but if the butter turns brown, your heat was too high, so start again and use lower heat. Keep the crêpes in the freezer until you’re ready to sauté. Then cook the crêpes , seam sides up, in the hot oil until they’re golden brown, about 30 seconds. Flip the crêpes and brown them on the second sides. Remove the finished crêpes from the pan and place two on each cold dessert plate. Drizzle with the chocolate sauce
Note: I suggest you buy these crêpes already prepared, usually from the frozen-foods section of your supermarket.

Chocolate Sauce

Melt semi sweet chocolate pieces in a double broiler. Add one or two pats of butter and about ¼ cup of cream or milk, a bit at a time until you’ve reached the desired thickness.