1 lightly-oiled shallow non-stick frying pan
For the Sage Syrup:
While the crepe batter is resting, put sugar and water in a saucepan. Bring to a boil over medium heat and stir to dissolve the sugar. Allow to cool until just warm. Add sage and continue to cool.
Heat a grill plate on very high until just before smoking. Brush apples with a small amount of vegetable oil then sear turning one quarter turn for cross hatched grill marks. Grill both sides. Adjust heat to lower temp if grill gets too hot.
Fold warm crepe into a triangle, top with grilled apples and drizzle with sage syrup and melted ice cream.