Roll Your Cone Recipe

Make the batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cups granulated sugar and 0.25 tsp kosher salt until evenly combined.

In a separate bowl, whisk the 2 large eggs until lightly beaten. Add 0.75 cups whole milk, 4 tbs melted cooled unsalted butter and 1 tsp vanilla extract and whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be smooth and pourable, similar to thin pancake or crepe batter. If it seems too thick, whisk in up to 1–2 tbs additional milk.

Cover the batter and let it rest for 15–30 minutes at room temperature. Resting hydrates the flour and yields a more pliable cone.

Prepare equipment

Heat a griddle or flat nonstick skillet over medium heat. Lightly grease the surface with nonstick cooking spray or rub with 1 tsp neutral oil using a paper towel. Place cone rollers or wooden cone forms and a wire rack near the stove. In a small shallow bowl combine 0.25 cups granulated sugar and 0.5 tsp ground cinnamon (optional) for rolling.

Cook each wafer

When the pan is hot (a few drops of water should sizzle), reduce heat to medium-low. Spoon or pour about 2–3 tbs of batter onto the center of the pan for a 4–5 inch round wafer. Quickly swirl or use the back of a spoon to spread the batter into an even thin circle, about 1/16 to 1/8 inch thick. Cook 1–1.5 minutes until the edges are lightly golden and the top surface is no longer wet (bubbles disappear).

Use a thin metal spatula to carefully lift the wafer. With the wafer still warm and pliable (work quickly), transfer it to a clean surface or the palm of your hand.

Roll the cone

Brush the wafer lightly with melted butter (about 1/2 tbs per wafer) using the pastry brush—this helps seal and crisp the cone. Dust the inside or outside with some of the sugar-cinnamon mixture if desired. Place one edge of the wafer against the small end of a cone roller or wooden form and roll tightly away from you, overlapping the edge to form a cone shape. Tuck the final edge underneath or press gently to seal. If needed, hold the seam for 10–15 seconds until it sets. Repeat for each wafer.

Immediately stand each rolled cone seam-side down on a wire rack to cool and crisp. If a seam separates, brush a little melted butter on the overlapping edge and press to reseal; hold briefly until set.

Repeat & store

Continue cooking and rolling remaining batter, lightly re-greasing the pan as needed. If batter sits and thickens, whisk briefly to loosen. Once cooled completely, cones will be crisp and can be stored in an airtight container at room temperature for up to 2 days.