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) saute 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.
the rest of the cones, lightly brushing the pan with vegetable oil each
time. These cones are best the day they are made. However, you can store
leftover cones 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
Ice Cream Cone
1/2 cup (100
grams) granulated white
(57 grams) unsalted butter, melted and cooled
2 - 3
pure vanilla extract
1/3 cup (45
grams) all purpose flour
and pastry brush