Crepe Ice Cream Cones Recipe - Cooking Index
Crepe Ice Cream Cones Recipe - Cooking Index
| 4 | Crepes - see * Note | |
| Melted unsalted butter | ||
| 1 | Vanilla ice cream | |
| 2 | Strawberries - hulled, halved (large) | |
| Lengthwise, halves sliced thin lengthwise |
* Note: See the "Crepe Batter" recipe which is included in this collection.
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.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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