Recipe - Mimosa Ice Cream Crepes With Buttered Honey

6 Crepes
Mimosa blossoms
One half cup Milk
1 One half cup Whipping cream
One half cup Sugar (less 1 tablespoon)
2 Egg yolks
One half cup Light flower honey
One fourth cup Sweet butter

TO CRISP CREPES: Heat the oven to 375 F and put as many crepes as will fit
in a single layer on a rack a cooling rack will do. They must be spaced
apart for air to circulate around them. Set the rack over a cookie sheet,
making sure air can circulate under the crepes, and put them in the oven.
Start checking them after about 2 minutes. When they are crisp all around
their edges but you can still fold them in the center, take them out and
let them cool, folded in half, on another rack. Repeat until you have one
for each serving, then put them on plates and fill.

FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves. You
will need 1 cup of blossoms. Put them in a noncorroding saucepan with the
milk, cream, and sugar, and heat to 200 F, or just under boiling. Let steep
for about 30 minutes, keeping the temperature at 190 F to 200 F. Whisk the
egg yolks slightly in a small bowl and pour in some of the hot milk
mixture, stirring constantly, until the custard coats a spoon. Strain into
a bowl, pressing flowers to extract the flavor. Chill thoroughly. Freeze
according to the instructions with your ice cream maker.

Serve in crisped crepes. Sprinkle a few mimosa blossoms on the ice cream
and drizzle with buttered honey honey warmed with sweet butter over and
around the crepes.

Source: Chez Panisse Desserts by Lindsey Remolif Shere Random House New
York (ISBN: 0394538609) Typed for you by Karen Mintzias