honey recipes

Caramel Crepes with Honey Ice Cream

Caramel Crepes with Honey Ice Cream

I had made dessert crepes last week and still had some in the freezer. It had been hot around here so I wanted something cold to serve for dessert.

I had made honey ice cream, so that part was covered. I made a simple caramel sauce to top the crepes and finished them with a little whipped cream. It really was an easy dessert, but looked special. Tasted pretty good, too. The thing is, you can get all the components made, then just put them together when you are ready to serve them.

When I make crepes, I often have extra and freeze them for later use. I was happy that I did. Of course, use any ice cream flavor you have. I will say, the honey ice cream is worth the effort. I just spooned some ice cream along one edge of the crepes, and rolled them up. I kept them in the freezer until ready to serve. Then I drizzled with the caramel sauce. Much easier than you might think.

Dessert Crepes

1 c. flour
4 eggs
1 1/2 c. milk
1 T. sugar
2-T. orange-flavored liqueur or orange juice concentrate
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.  Makes 20.

Here is another variation that would be great with chocolate or strawberry ice cream.

Chocolate Crepes

Add 2-3 T. cocoa to flour and mix well before blending. You will probably need to add 1-2 T. extra milk, but mix first.

Honey Ice Cream

1 ½ c. whipping cream

1 ½ c. half and half

2/3 c. honey

6 large egg yolks


Heat together cream and half-and-half to simmer . Whisk honey and yolks in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees) but do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker. Makes 4 ½ c.

Easy Caramel Sauce

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
4 t. vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until ready to use. You can serve it cold, or warm a little before using.

Honey Ginger Mango Sorbet

Honey Ginger Mango Sorbet

Sorbet is a great dessert for warm weather.  When I saw Champagne mangoes on sale the other day, I knew I wanted to turn them into sorbet. I also picked up a fresh piece of ginger root, and decided to add some to the sorbet, along with some honey for extra sweetness. The flavors worked great together.

The secret to a creamy sorbet is pureeing the mixture twice. Once with the fresh fruit, then again once the mixture has frozen. Once pureed the second time, you can put your sorbet back in the freezer until ready to serve. It is a nice dessert to have on hand.

Sorbet can be served on its own, with cookies, cake or fresh fruit. You can also add a scoop of sorbet to your favorite Summer cocktail.

I like to keep several different sorbets on hand, so my guests can mix and match. Making a fresh fruit sorbet is also a way of saving seasonal fruits for use throughout the year.

Here is the recipe for the mango sorbet. You might want to add a little more, or less, honey to suit your own taste.


Honey Ginger Mango Sorbet


6 ripe mangoes

½ c. honey

1 T. fresh grated ginger


Remove peel and pits from mangoes. Puree the mangoes and add the honey and ginger. Freeze. After the mixture is frozen, place mango puree in a food processor and mix again until creamy. Serve, or place back in freezer until ready to serve. Makes about 1 quart.

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