ICC

Outside, it's raining -- a cold, sleety type of rain -- but I'm inside a warm kitchen, eating ice cream cones. Or, at least, ice-cream-cone shaped objects. I tried the recipe I alluded to some time ago. The good news is, it works, pretty much. But the bad news is, you have to be quick about forming the cone, and it really, really helps if you have something to stick in the top to hold it open while it cools. Got a nice flavor, though.

Here's the recipe:

2 large eggs
1/2 cup (100 grams) granulated white sugar
4 tablespoons (57 grams) unsalted butter, melted and cooled
3 tablespoons milk, possibly more
1/2 teaspoon pure vanilla extract
1/3 cup (50 grams) all purpose flour
1/8 teaspoon salt
Vegetable oil and pastry brush


In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy.
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) sauté pan over medium heat until it is hot.
Reduce the heat to medium low and brush the pan lightly with vegetable oil.
Pour or ladle about 5 tablespoons (2.5 oz or so) of batter into the pan and immediately tilt or rotate the pan so the batter forms a thin 5-6 inch (13-15 cm) 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 minutes).
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