These homemade ice cream cones are a cross between crêpes and store-bought sugar cones. They're a huge hit with all my friends and they're easy to make! If you have extras, store them in an airtight container, unroll, and re-crisp in the oven at 400 degrees F (200 degrees C).
Ingredients
- 2 large eggs
- 0.5 cups white sugar
- 0.25 cups butter , melted and cooled
- 3 tablespoons milk , or as needed
- 0.5 teaspoons vanilla extract
- 0.33 cups all-purpose flour
- 0.13 teaspoons salt
- 3 tablespoons vegetable oil , or as needed
Instructions
-
1
Gather all ingredients.
-
2
Whisk together eggs and sugar in a large bowl until frothy.
-
3
Whisk in butter, milk, and vanilla. Gradually whisk in flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
-
4
Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal.
-
5
Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts
Per serving
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