Carefully fold each crepe into quarters and trim with kitchen shears so the folded sides are about 4 inches long — this will give you 8-inch crêpes.
Cut the carton off the ice cream. Lay the ice cream block on its side and cut into 3/4-inch-thick slabs. Cut each slab in half lengthwise to make 6 to 8 rectangles. If the ice cream is getting too soft, return to the freezer until firm.
Working quickly, place a rectangle of ice cream in the middle of each crepe, then wrap the crepe around the ice cream. Arrange in a 9-by-13-inch baking dish and freeze until firm, at least 30 minutes.
Meanwhile, melt the candy melts in the microwave in 30-second intervals, stirring. Pour into a foil muffin liner set on a plate. Refrigerate until set, 30 minutes.
Whisk the strawberry spread in a small bowl until smooth. Add a few drops of red food coloring and whisk to combine.
Using a vegetable peeler, shave the white chocolate onto a sheet of parchment. If the chocolate is hard to shave, warm it up slightly with the palm of your hand.
Remove the orange candy from the muffin liner. Shave the orange candy onto the parchment.
Spoon the strawberry spread over the ice cream enchiladas and around the edge of the pan.
Sprinkle with the white and orange shavings, then top with chopped mint.