Ice Cream Cones

Directions

1. 1
   In a medium bowl whisk together the eggs and sugar until frothy.
2. 2
   Whisk in the melted butter, milk and vanilla; 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.
3. 3
   Heat a 8-9 inch saute pan over medium heat until it is hot.
4. 4
   Reduce the heat to medium and brush the pan lightly with vegetable oil.
5. 5
   Pour 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 circle.
6. 6
   Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3-4 min).
7. 7
   Slip a metal spatula under the crepe and gently flip it over.
8. 8
   Cook until golden brown.
9. 9
   Remove the pan from the heat and slide the crepe from the pan onto your work surface.
10. 10
    While the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape.
11. 11
    Squeeze the tip of the cone to seal it so the ice cream won't drip out.
12. 12
    Place on a wire rack to cool completely.
13. 13
    Continue making the rest of the cones, lightly brushing the pan with vegetable oil each time.
14. 14
    Store leftovers in a covered container.