Beat the eggs and sugar with an electric mixer until frothy. Add the butter, milk and vanilla and mix until combined. Add the flour and salt and mix until combined.
Set a small frying pan to medium heat, then brush lightly with vegetable oil. Pour 1/4 of batter into the center and rotate the pan to create an even layer. Cook until the underside is golden brown, then flip and cook until the other side is golden.
Use an offset spatula to remove from the pan and set a sheet of paper towel on top - this is to protect your hands from the heat. Immediately form the pancake into a cone, squeezing the bottom of the cone to seal closed. Repeat with the remaining batter.
Place the cones on a wire rack and allow to cool completely. Fill the cones with your favorite ice cream and enjoy!