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1. Beat the eggs and sugar and fold in the flour.
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2. Grease and flour a baking tin very thoroughly.
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3. Using a tablespoon, put small heaps of the mixture on the tin, and spread them out thinly.
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4. Bake for about 10 minutes in a moderately hot oven (400°F) and while they are still hot, take them off the tin with a butter knife, and gently fold each over to form an open-ended cornet or cone.
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5. When cool, fill with slightly sweetened whipped cream and decorate with strawberries.
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TIP:
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If the cream is rather rich and thick, a better result is often obtained by mixing some "top of the milk" with it before whipping.
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