4                    crepes
                        melted unsalted butter
   1      pint          vanilla ice cream
   2      large         strawberries -- hulled, halved
                        -- lengthwise, and
                        -- halves sliced thin
                        lengthwise
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 degree preheated oven for 4
minute
s, or until they are crisp. Remove the foil. For crepe cups: Fit each crepe
int
o 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 mi
nutes longer, or until they are crisp and golden. Fill cones or cups with a
sco
op of ice cream, and garnish with strawberry slices.