Mix crepe ingredients together.

Spray an eight-inch frying pan with oil and heat on low-to-medium flame. Pour in one-fourth of the batter. Let cook until crepe starts to solidify, then flip and cook another two minutes. Repeat until batter is done.

In a small saucepan on medium heat, bring all sauce ingredients to a boil. Let cook until thickened.

Place a crepe on a plate. Scoop vanilla ice cream in the center and fold the edges of the crepe to cover the ice cream. Spoon warm sauce over the crepe. Sprinkle with pomegranate seeds.