Amaranth Crepes In Lemon Sauce

Recipe Ingredients

		Crepes
3		Eggs
1 teaspoon	5ml	Honey or maple syrup
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Butter - melted
		Vegetable oil
3/4 cup	177ml	Milk - soymilk, or water
1/3 cup	20g / 0.7oz	Am amaranth flour
1/8 teaspoon	0.6ml	Sea salt - (optional)
		Crepe Sauce
1 cup	237ml	Water
1/4 cup	82g / 2.9oz	Honey or maple syrup
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Arrowroot powder - or- cornstarch
1 teaspoon	5ml	Finely grated lemon peel

Recipe Instructions

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"

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