Amaranth crepes in lemon sauce
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | teaspoon | Honey or maple syrup |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Butter; melted OR- vegetable oil |
| ¾ | cup | Milk, soymilk, or water |
| ⅓ | cup | AM Amaranth Flour |
| ⅛ | teaspoon | Sea salt (optional) |
| 1 | cup | Water |
| ¼ | cup | Honey or maple syrup |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Arrowroot powder OR- cornstarch |
| 1 | teaspoon | Finely grated lemon peel |
Directions
CREPES
CREPE SAUCE
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