Amaranth crepes in lemon sauce

Yield: 1 recipe

Measure 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

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

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