Amaranth Crepes in Lemon Sauce
- 3 large eggs
- 1 teaspoon honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted, or vegetable oil
- 3/4 cup milk or soy milk or water
- 13 cup amaranth flour
- 18 teaspoon sea salt optional
- 1 cup water
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- 2 tablespoons arrowroot flour or cornstarch
- 1 teaspoon lemon zest finely grated
- 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.
eggs, honey, vanilla, butter, milk, amaranth flour, salt, water, honey, lemon juice, arrowroot flour, lemon zest
Taken from recipeland.com/recipe/v/amaranth-crepes-lemon-sauce-3013 (may not work)