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 F 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 F 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.
