Makes 4
Prep:
Melt 15g butter. (Microwave at half power ~400W for < 45seconds)
Separate 1 large eggs into whites + yolks. Put the yolk away in the fridge (A take-out sauce pot is the ideal size. Make custard or carbonara or an omelette later.)
Whisk:
1 large egg whites
2oz/60g sugar
1.5 tbsp whole milk
0.25 tsp vanilla extract
Then sieve in and whisk:
50g gluten-free plain flour
Fold in:
15g butter, melted
On a low heat (induction ~3.5), spread a large dollop of mixture into a 15cm frying pan. Cook for 4-5min until set, flip and cook for another 1-2.
Roll into a cone, with a motion like pushing a rolling pin round a bend, pivoting round the point you're making into the base of the cone. Use your other hand to keep the top open and not squished. Hold with pressure along the seam for 1-2min until the cone hardens.