Japanese-Style Crêpe Cone

• 2 eggs
• 20 g (¾ oz) sugar
• 100

Place the eggs and sugar in a stainless-steel mixing bowl. Sift in the flour and combine well with a whisk. Add the melted butter, then the milk, whisking constantly. Let the batter rest for at least 1 hour in the refrigerator. To make the Chantilly cream, whip the cream to soft peaks. Once the cream has thickened, add the sugar and keep whipping until the cream holds firm peaks. Lightly oil th