Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and butter, gradually pour into the well while mixing with a whisk, continue mixing until the batter is smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins.
Mix the plums, sugar, lemon juice and spices in a pan, bring to the boil. Reduce the heat, cover and simmer gently for approx. 15 mins., leave to cool.
Heat a little clarified butter in a non-stick frying pan. Pour approx. 1/8 of the batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking and then place on a cooling rack. Make approx. 7 more crêpes with the remainder of the batter, thoroughly stirring the batter each time.
Shape the ice cream into balls, spoon on top of the crêpes along with half of the stewed plums, roll up the crêpes, serve with the rest of the stewed plums.