Spread out the crepes, smear a layer of salted caramel on each and then sprinkle a layer of crushed pecans on the caramel. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 4 ice cream discs. Top each crepe with a disc of ice cream (remove the carton); fold up the crepes around the ice cream.
Serve immediately, or wrap and store in the freezer until ready to serve.
Recipe courtesy of Jeff Mauro