In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy.  Whisk in the melted butter, milk and vanilla extract.  Add the flour and salt and whisk until the batter is smooth.  The batter should be quite thin (like a crepe batter) so add more milk if the consistency is too thick. 

Heat a 8-9 inch (20-23 cm) sauté pan over medium heat until it is hot.  Reduce the heat to medium low and brush the pan lightly with vegetable oil.  Pour or ladle about 3-4 tablespoons of batter into the pan and  immediately tilt or rotate the pan so the batter forms a thin 5-6 inch (13-15 cm) circle.  Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3-4 minutes).  Slip a metal spatula under the crepe and gently flip it over.  Cook until golden brown.  Remove the pan from the heat and slide the crepe from the pan onto your work surface.  While the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape.  Squeeze the tip of the cone to seal it so the ice cream won't drip out.  Place on a wire rack to cool completely. 

Continue making the rest of the cones, lightly brushing the pan with vegetable oil each time.  These cones are best if eaten the same day.

However, if you have leftovers store them in a covered container.  To re-crisp the cones preheat the oven to 400 degrees F (205 degrees C).  Working with one cone at a time, unroll the cone until it is a circle again, place  on a baking sheet and bake for about 3-5 minutes or until the crepe is hot and soft.  Remove from oven and place the hot crepe on your work surface.  Quickly reroll into a cone shape, again squeezing the tip of the cone so the ice cream won't drip out.  Place on a wire rack to cool.  Continue with the rest of the cones.

Makes about 8 ice cream cones.

Sources:

Dickson, Paul. The Great American Ice Cream Book. New York: Galahad Books, 1972.

Marian, John F. The Dictionary of American Food & Drink, New Haven and New York: Ticknor & Fields, 1983.

Pence, Caprial and Carey, Melissa. Caprial's Desserts. Berkeley: Ten Speed Press, 2001.

Ramsay, Gordon. Just Desserts. San Diego: Laurel Glen Publishing, 2001.

Root, Waverley & de Rochemont, Richard. Eating in America A History. New York: William Morrow and Company, Inc. 1976.

Recipe:

2 large eggs

1/2 cup (100 grams) granulated white sugar

4 tablespoons (57 grams) unsalted butter, melted and cooled

2 - 3 tablespoons milk

1/2 teaspoon pure vanilla extract

1/3 cup (50 grams) all purpose flour

1/8 teaspoon salt

Vegetable oil and pastry brush