Amaranth Crepes In Lemon Sauce Recipe
1 tsp honey or maple syrup
1 tsp vanilla
2 tbsp butter, melted or- vegetable oil
3/4 cup milk, soymilk, or water
1/3 cup am amaranth flour
1/8 tsp sea salt (optional)
1 cup water
1/4 cup honey or maple syrup
1/4 cup lemon juice
2 tbsp arrowroot powder or- cornstarch
1 tsp finely grated lemon peel
Beat eggs in blender; add other liquids, then flour and salt. Heat
small skillet. Oil lightly. Put 1-1/2 tablespoons butter in pan and
tip to spread over surface. Add 1/2 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:
to Fruit Recipes
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Amaranth Crepes In Lemon Sauce Recipe Collection
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