Ice Cream Cones - eggs

Method

• In a medium bowl whisk together the eggs and sugar until frothy.
• 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.
• Heat a 8-9 inch saute pan over medium heat until it is hot.
• Reduce the heat to medium and brush the pan lightly with vegetable oil.
• 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.
• 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).
• 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.
• Store leftovers in a covered container.