In a medium bowl, whisk together the flour and salt and set aside.

In a smaller bowl, whisk the eggs and sugar together until the sugar has dissolved and the eggs are well beaten and a pale yellow in color.

Add the eggs along with the vanilla extract and milk to the flour/salt mixture. Use a rubber spatula to combine but not fully mixed. Pour in the melted (and cooled) butter and finishing mixing until combined.

Preheat your waffle cone maker. Follow packaging instructions for cooking and wether to spray or not.

Pour 1/4 cup of the waffle batter into the middle of waffle maker. Close the lid and cook for a minute or two (depending on the manufacturers instructions). NOTE: In order for my waffles to get thin enough. I have to press on the top using a kitchen towel so I don't burn myself.

Gently press the warm waffles into a small bowl and let cool. Alternatively, use a cone mold to shape the warm waffles into ice cream cones. IF MAKING CONES: You will need to hold the waffle cones in place until they've cooled for a bit, so they don't unravel.

Remove waffle bowls (or cones) to a parchment paper lined, rimmed baking sheet. Cool completely before serving.