INGREDIENTS

INSTRUCTIONS

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
non-corroding 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: 0-394-53860-9) Typed for
you by Karen Mintzias

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