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

1. Beat eggs in blender; add other liquids, then flour and salt.
2. Heat small skillet.
3. Oil lightly.
4. Put 1 1/2 tablespoons butter in pan and tip to spread over surface.
5. Add 1/2 cup batter.
6. Bake.
7. Turn crepe and bake other side.
8. Fill cooked crepe with bananas or whipped tofu; roll up and cover with sauce.
9. Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short Cake recipe)
10. 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)