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1
Heat the oven to 375F (190C) F and put as many crepes as will fit in a single layer on a rack - a cooling rack will do.
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2
They must be spaced apart for air to circulate around them.
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3
Set the rack over a cookie sheet, making sure air can circulate under the crepes, and put them in the oven.
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4
Start checking them after about 2 minutes.
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5
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.
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6
Repeat until you have one for each serving, then put them on plates and fill.
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7
Strip the mimosa blossoms from their stems and leaves.
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8
You will need 1 cup of blossoms.
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9
Put them in a non-corroding saucepan with the milk, cream, and sugar, and heat to 200 degrees F, or just under boiling.
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10
Let steep for about 30 minutes.
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11
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.
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12
Strain into a bowl, pressing flowers to extract the flavor.
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13
Chill thoroughly.
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14
Freeze according to the instructions with your ice cream maker.
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15
Serve in crisped crepes.
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16
Sprinkle a few mimosa blossoms on the ice cream and drizzle with buttered honey - honey warmed with sweet butter - over and around the crepes.
