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Add a photoServings: 4
Ingredients
- 4 x Crepes see * Note Melted unsalted butter
- 1 pt Vanilla ice cream
- 2 lrg Strawberries hulled, halved lengthwise, halves sliced thin lengthwise
Directions
- Arrange crepes, browner side down, on a work surface, fold them in half and in half again to create 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 min, or possibly till they are crisp. Remove the foil.
- For crepe c.: Fit each crepe into an ovenproof 1 1/4-c. glass custard c. 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 min. Remove the foil and bake for 2 to 3 min longer, or possibly till they are crisp and golden brown.
- Fill cones or possibly c. with a scoop of ice cream, and garnish with strawberry slices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 65 | 47% |
| Total Fat 7.26g | 9% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 53mg | 2% |
| Potassium 131mg | 4% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.01g | 9% |
| Protein 2.31g | 4% |
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