|Slawson's Sucrose-free Ice Cream Cones|
2 tablespoons butter
3 tablespoons crystaline fructose
1 teaspoon vanilla extract
1/2 cup soy flour or ground white bean flour
3/4 cup all purpose flour
1-1/4 cups water
In Kitchen-aid metal mixing bowl with whipping attachment, beat all ingredients together. Using crepe pan fry each cone one at a time, flipping to ensure browned on both sides. When completely dry, quickly roll into desired shape or place over pyrex bowl to form serving dish. Let dry and cool on cookie rack until firm. Makes about 24 cones.