Sautéed Ice Cream Wrapped in a Delicate Crepe

Makes 4 crèpes, or 2 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
1/4 cup raspberry or strawberry jam, melted (add a bit of water if too thick)
Whipped cream
2 sprigs mint (optional garnish)

Put 1 scoop of ice cream in the center of each crèpe, and roll the crèpes 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 crèpes in the freezer until you're ready to sauté. Then cook the crèpes, seam sides up, in the hot oil until they're golden brown, about 30 seconds. Flip the crèpes and brown them on the second sides. Remove the finished crèpes from the pan and place two on each cold dessert plate. Drizzle 1 tablespoon of jam over each crèpe, top with whipped cream, garnish with mint, if desired, and serve immediately.
Note: I suggest you buy these crèpes already prepared, usually from the frozen-foods section of your supermarket.