Rolled Wafers

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Crack eggs into a large bowl and whisk together with sugar until pale and well combined, about 2 minutes.

Melt butter in a small saucepan over low heat, then let cool slightly. Add melted butter to the egg mixture and stir until incorporated.

Sift flour into the egg mixture and fold gently with a spatula until no flour streaks remain. Do not overmix.

Drop small spoonfuls of batter onto the prepared baking sheet, spacing them about 3 inches apart. Flatten each spoonful slightly with the back of the spoon.

Bake for 8-10 minutes until the wafers are pale golden and slightly firm to the touch.

Remove the baking sheet from the oven and let wafers cool for 1-2 minutes until pliable but still warm.

Working quickly, lift one wafer with a spatula and roll it tightly around the handle of a wooden spoon or a cone-shaped form. Hold for a few seconds until set.

Repeat the rolling process with remaining wafers, working in batches as they cool. If wafers become too stiff to roll, return them to the oven for 30 seconds to soften.

Transfer rolled wafers to a wire rack to cool and crisp completely before serving.