Ingredients

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

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Instructions

1. Arrange crepes, browner side down, on a work surface, fold them in half and in half again to form triangles. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open. 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. Remove the foil. 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. Bake the tulips on a jelly roll pan in a preheated 400 degree oven for 5 minutes. Remove the foil and bake for 2 to 3 minutes longer, or until they are crisp and golden. Fill cones or cups with a scoop of ice cream, and garnish with strawberry slices.;