Waffle cones and waffle bowls have a distinctive exterior cross-hatch pattern on their surface, but they differ from sugar cones in other ways. Waffle cones use white sugar, giving them a blond color, and lighter texture and flavor. This comes from the pattern on the cooking surface of a waffle cone maker or iron. While you cannot create such a pattern without the iron, you can still produce similar results with a nonstick skillet. The taste of the finished cone does not differ from a traditional waffle cone. To ease the task of shaping these into cones, look for a cone mold (cone roller) in a specialty kitchen store or on the Internet, but free-formed cone shapes or waffle bowls still taste just as delicious.
Set a nonstick skillet over medium heat to begin warming.
Combine the sugar, egg, butter, vanilla extract, cream and 1/3 cup flour in the mixing bowl, whisking together to form a thin batter. Add 1 to 2 tbsp. flour if the batter has too thin a texture.
Spray the inside of the skillet with cooking spray and lower the heat to medium-low.
Ladle 1/4 cup of the cone batter into the hot skillet. Lift the skillet and gently tilt it in a circular motion to spread the batter into a thin 5 to 6 inch circle inside the skillet.
Cook for 3 to 4 minutes over medium-low heat or until the bottom begins to lightly brown.
Carefully flip the dough over with a spatula and cook on the other side until browned.
Remove the dough from the skillet and immediately roll it into a cone shape using a cone roller or free-form rolling. Pinch the bottom to close and prevent leaks.
Set the cones upside down on a wax paper-lined baking sheet to cool and crisp.
Repeat with the remaining batter to finish making your waffle cones without a waffle iron.