Yield: 1 recipe
|1 teaspoon||Honey or maple syrup|
|2 tablespoons||Butter; melted OR- vegetable oil|
|¾ cup||Milk, soymilk, or water|
|⅓ cup||AM Amaranth Flour|
|⅛ teaspoon||Sea salt (optional)|
|¼ cup||Honey or maple syrup|
|¼ cup||Lemon juice|
|2 tablespoons||Arrowroot powder OR- cornstarch|
|1 teaspoon||Finely grated lemon peel|
Beat eggs in blender; add other liquids, then flour and salt. Heat small skillet. Oil lightly. Put 1-½ tablespoons butter in pan and tip to spread over surface. Add ½ cup batter. Bake. Turn crepe and bake other side. Fill cooked crepe with bananas or whipped tofu; roll up and cover with sauce.
Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short Cake recipe)
Crepe Sauce: Combine ingredients (except lemon peel) in a saucepan; stir and simmer over medium heat until clear and slightly thick; remove from heat and stir in peel.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias