Make the ice cream the night before. Place the caster sugar in a small saucepan and cover with the water. Bring to the boil without stirring and cook until the syrup reaches soft ball stage on a sugar thermometer.
Beat the egg whites until the start turning white and fluffy, slowly pour in the hot syrup. Beat until cool and glossy. The meringue will double in size. Give the Carnation chocolate a stir to soften then fold in the cooled meringue. Freeze overnight.
Cut the skin off the oranges and slice. Place the sugar and water into a shallow pan and boil until the syrup begins to turn golden brown. Add the oranges and cook for 2 minutes.
Sieve the flour into a large bowl whisk in the eggs, oil and milk until smooth. Cover and leave to rest for 2 hours.
Pour a little oil into a hot non-stick pan, pour in enough batter to cover the bottom of the pan. Cook for 1 minute, flip and cook for another minute until golden and cooked. Transfer to a plate and cover to keep warm.
Fill the crepes with the caramelised oranges and chocolate ice cream.
Recipe courtesy of Carnation