Edible Ice Cream Bowls

In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Whisk in the melted and cooled butter, the milk, and vanilla extract. While whisking, slowly add in the flour and salt. Whisk until lump free. Your batter should be very thin. If necessary, add more milk, a teaspoon at a time, to achieve desired consistency.

Heat an 8-9 inch skillet over medium high heat. Reduce the heat to medium low, and brush with vegetable oil.

Ladle 3 tablespoons of batter into the skillet. Swirl the skillet in order to spread out the batter into a 5-6 inch circle.

Allow the batter to cook for about 2-3 minutes. The edges will begin to brown. Use an offset spatula to flip the crepe over, and cook for 1-2 minutes more.

Then, remove it from the pan and flip the crepe onto the back side of a jumbo muffin tin. Gently shape the crepe around the backside of the jumbo muffin tin. Caution! It will be hot! Allow the bowl to cool and shape for about 5 minutes. Then remove the crepe from the mold and allow to cool completely on a wire rack.

Repeat with the remaining batter.

Fill will your frosty creation and enjoy!