Making the Cone: Cut a square of parchment paper. Fold it diagonally and cut along the fold to make two triangles. Fold the two corners toward the center point, then slide them together on the same side to form a cone shape. Secure the cone with a staple at each point. Trim the three points with scissors to make an even cone. Fold the rim of the cone over twice.

Preparing the Ingredients: Rinse and drain 8 strawberries and 8 blueberries. Break 1 1/2 rolled wafer cookies into pieces in a small bowl.

Sweetening the Strawberries: Cut 5 strawberries into cubes in a small bowl. Add 1 teaspoon powdered sugar and mix. Cover with plastic wrap and refrigerate for 30 minutes.

Preparing the Crêpe: Unfold the crêpe and spread 2 teaspoons jam over it. Add whipped cream to half of the crêpe, avoiding the center. Fold the crêpe in half.

Shaping the Crêpe: Fold the crêpe in four steps. Place the parchment paper cone in a tall glass. Put the crêpe into the cone, shaping it into a cone form.

Filling the Crêpe Part 1: Place the pieces of rolled wafer cookies in the bottom of the crêpe and press them down. Add 4 blueberries, then a little whipped cream.

Filling the Crêpe Part 2: Add the macerated strawberries, then a little more whipped cream. Finish on top with 3 strawberries cut in half and the remaining 4 blueberries.