- 1 eggs
- 1 tbsp raw sugar
- 1 tbsp raw honey
- 1 & 1/2 tbsp unsalted butter, melted and cooled
- 2 tbsp organic milk
- 1/3 tsp vanilla extract
- 1/4 cup organic or wholemeal flour
- pinch of sea salt (optional)
- extra virgin olive oil and pastry brush
In a bowl whisk together the eggs, honey 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 and you can add more milk if the batter is too thick.
Heat a medium to large heavy based pan over medium heat until it is hot. Reduce the heat to medium low and brush the pan lightly with oil. Pour half of the batter into the pan and immediately tilt or rotate the pan so the batter forms a thin circle of around 14 cm. 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 mold. 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 and put in fridge until ready to eat.
Continue making the rest of the cones, lightly brushing the pan with vegetable oil each time. These cones are best if eaten the same day.
Makes about 2 ice cream cones.