Crepe Ice Cream Cones
Submitted by leroypaula
Crepes folded into crispy cones, baked golden with butter, then filled with vanilla ice cream and fresh strawberries. An elegant twist on the classic ice cream cone.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minWhy settle for a waffle cone when you can make crepe cones that shatter like a tuile?
Pre-made crepes get folded into neat triangles, propped open with a ball of foil, brushed with butter, and baked until golden and crispy.
Fill them with a scoop of vanilla ice cream and halved fresh strawberries, and you’ve got a dessert that looks like it came from a Parisian patisserie.
Three ingredients. Thirty minutes. Infinite bragging rights.
Pro Tips
- Place the browner side of the crepe facing down when you fold so the prettier side shows on the outside of the cone
- The foil ball inside is essential; without it the cone collapses flat in the oven
- Fill the cones right before serving so they stay crispy; the ice cream will soften them fast
- Try filling with gelato, sorbet, or whipped cream and berries for easy variations
Ingredients
Directions
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 larg e ball of foil inside to keep the cone open.
Brush the crepe cones with the but ter and bake them on a baking sheet in a 400℉ (200℃). preheated oven for 4 minutes, or until they are crisp.
Remove the foil.
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