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. Yield: 4 servings Recipe by: Cooking Live Show #CL8863 Posted to MC-Recipe Digest V1 #597 by Angele Freeman
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1090 (80%)|
|Amt Per Serving||% DV|
|Total Fat 121.1g||161 %|
|Saturated Fat 76.2g||381 %|
|Monounsaturated Fat 31.7g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 360.2mg||111 %|
|Sodium 223.7mg||8 %|
|Potassium 552.6mg||15 %|
|Total Carbohydrate 62.4g||18 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 60.5g|
|Protein 10.2g||15 %|
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Calories per serving: 1360
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