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Add a photoServings: 6
Ingredients
- 6 x Crepes Mimosa blossoms
- 1/2 c. Lowfat milk
- 1 1/2 c. Whipping cream
- 1/2 c. Sugar (less 1 Tbsp.)
- 2 x Egg yolks
- 1/2 c. Light flower honey
- 1/4 c. Sweet butter
Directions
- 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 min. When they are crisp all around their edges but you can still fold them in the center, take them out and let them cold, folded in half, on another rack. Repeat till 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 c. of blossoms. Put them in a non-corroding saucepan with the lowfat milk, cream, and sugar, and heat to 200 F, or possibly just under boiling. Let steep for about 30 min, keeping the temperature at 190 F to 200 F. Whisk the egg yolks slightly in a small bowl and pour in some of the warm lowfat milk mix, stirring constantly, till the custard coats a spoon. Strain into a bowl, pressing flowers to extract the flavor. Refrigeratethoroughly. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 244 | |
| Calories from Fat 167 | 68% |
| Total Fat 18.97g | 24% |
| Saturated Fat 11.9g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 75mg | 3% |
| Potassium 56mg | 2% |
| Total Carbs 18.52g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.75g | 12% |
| Protein 1.38g | 2% |
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