4 eggs
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1-1/2 cups flour
2 tablespoons cornstarch
1/2 teaspoon vanilla extract or ground cardamom


Lightly grease iron and heat to medium-high. In a medium bowl, beat eggs with melted butter. Add sugar, then flour, ½ cup at a time, just until incorporated – do not overmix. Stir in remaining ingredients. Beat until batter is smooth (it will be thick). Drop a heaping tablespoon of batter onto the center of the griddle and close lid. Let batter settle a moment and then squeeze handles tight. Wait for steam to stop. Open lid – the cake should be lightly browned. (Like pancakes or crepes, the first couple will not be your best.) Remove with a spatula to a cookie sheet. Working quickly, wrap warm cake around bottom of a wooden cone to shape. The bottom should be open. Let it rest, seam side down, on a cookie sheet to seal the seam. Repeat with remaining batter. When cool, gently place cones in a tin lined with waxed paper. Store in a cool, dark place.

For the filling


3 dozen cones

Preparation Time

60 Minutes

Total Time

60 Minutes

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