Crepe Ice Cream Cones

• 4 crepes
• Melted unsalted butter
• 1 pint vanilla ice cream
• 2 large strawberries, hulled, halved lengthwise, and halves sliced thin lengthwise

1. Arrange crepes, browner side down, on a work surface, fold them in half and in half again to form triangles.
2. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open.
3. Brush the crepe cones with the butter and bake them on a baking sheet in a 400 degree preheated oven for 4 minutes, or until they are crisp.
4. Remove the foil.
5. For crepe cups: Fit each crepe into an ovenproof 1 1/4 cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open.
6. Bake the tulips on a jelly roll pan in a preheated 400 degree oven for 5 minutes.
7. Remove the foil and bake for 2 to 3 minutes longer, or until they are crisp and golden.
8. Fill cones or cups with a scoop of ice cream, and garnish with strawberry slices.

crepes, unsalted butter, vanilla ice cream, strawberries

Taken from www.foodnetwork.com/recipes/crepe-ice-cream-cones.html (may not work)