Quality Ice cream cones

Ice Cream Cones:In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy.Then 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 or crepe pan over medium heat until hot.Reduce the heat to medium low and brush the pan lightly with a flavorless oil (vegetable, corn, canola, safflower or a light olive oil).Pour or ladle about 3-4 tablespoons of batter into the center of the pan andimmediately tilt or rotate the pan so the batter forms a thin circle (about a 6 inch (15 cm) round).Place your pan back on the heat and cook until the batter is set and you can see the underside and edges are golden brown (about 3 -4minutes).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.
Ice Cream Cones:In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy.Then 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 or crepe pan over medium heat until hot.Reduce the heat to medium low and brush the pan lightly with a flavorless oil (vegetable, corn, canola, safflower or a light olive oil).Pour or ladle about 3-4 tablespoons of batter into the center of the pan andimmediately tilt or rotate the pan so the batter forms a thin circle (about a 6 inch (15 cm) round).Place your pan back on the heat and cook until the batter is set and you can see the underside and edges are golden brown (about 3 -4minutes).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.