Back in the day (by that I mean 2-3 years ago) I used to get tweets, Facebook comments, messages and emails from cranky crusty people. They did not like the way I spoke/wrote, my recipes, style, my hair color, or some of my opinions. Over the last year and a half those cranky people disappeared.
Mostly because I am not as present on a public social media platform the way I once was, but now that I am upping my posting... those crusty people are back.
And I love every single one of them.
These people are so highly entertaining, debating with them or "fighting" has become a great source of joy. I look forward to the emails that tell me I have no class, and that the title of my cake is so offensive. Or those people who are so terrified of cancer, they need to pretend they are a chemist and tell me how my poached eggs are going to kill me. Or that time I shared a picture of a dead piglet in a French butcher shop in Montreal, and PETA unleashed their wrath on me, plastering my Facebook page with grotesque animal buttering pictures and calling me a monster.
These people make me smile so hard it's not even funny (or is). By my laughing at them all.... don't they see that I win?
So thank you people of the Interwebs. I dedicate this recipe to you. You have given me the ambition to post more frequently, and I hope that someday I can offend you again soon.
Crepe Ice Cream Cones
6- 10 inch crepes (store bought or homemade, here is my favorite recipe)
2 tbs unsalted butter, melted
Preheat oven to 400 degrees.
Fold crepes in half. Then cut them in half, forming two folded triangles.
Using aluminum foil, create 6 foil cones.
Wrap each crepe (keeping them folded) around the foil cones.
Brush each crepe with melted butter.
Place on a parchment paper lined cookie sheet and bake for about 4 minutes or until they are golden brown.
Remove and allow to cool and harden. Once they are at room temperature, fill with your favorite ice cream!
To see how I assembled them... watch this video!!