Rating: 4 stars 4.1
49 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

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).



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together eggs and sugar in a large bowl until frothy. 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.

  • 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.

  • Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Nutrition Facts

185 calories; protein 2.4g; carbohydrates 16.9g; fat 12.3g; cholesterol 62.2mg; sodium 97.2mg. Full Nutrition