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Ingredients
- 8 crepes
- Melted butter
- Aluminum foil
- 1 quart ice cream, sherbet or sorbet
- Fresh berries for garnish
Method
- To make cones: Arrange crepes browner side down on a work surface, fold them in half and fold them 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 butter and bake them on a baking sheet in a preheated 400 degree oven for 4 minutes or until they are crisp.
- Remove the foil, fill each cone with scoop of ice cream and garnish with berries.
- To make the 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 them on a jelly-roll pan in a preheated oven for 5 minutes.
- Remove the foil and bake another 2 to 3 minutes, or until they are crisp and golden.
- Fill with a scoop of ice cream and garnish with berries.
