Ice Cream Cones

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 large eggs
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled
• 2 -3 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• vegetable oil, and pastry brush

Recipe

• 1 in a medium bowl whisk together the eggs and sugar until frothy.
• 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 heat a 8-9 inch sauté pan over medium heat until it is hot.
• 4 reduce the heat to medium and brush the pan lightly with vegetable oil.
• 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 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 slip a metal spatula under the crepe and gently flip it over.
• 8 cook until golden brown.
• 9 remove the pan from the heat and slide the crepe from the pan onto your work surface.
• 10 while the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape.
• 11 squeeze the tip of the cone to seal it so the ice cream won't drip out.
• 12 place on a wire rack to cool completely.
• 13 continue making the rest of the cones, lightly brushing the pan with vegetable oil each time.
• 14 store leftovers in a covered container.