6    Crepes

           Mimosa blossoms
    1/2 c  Milk

  1 1/2 c  Whipping cream

    1/2 c  Sugar (less 1 tablespoon)

      2    Egg yolks

    1/2 c  Light flower honey

    1/4 c  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 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