Amaranth Crepes In Lemon Sauce Recipe - Cooking Index
Amaranth Crepes In Lemon Sauce Recipe - Cooking Index
| Crepes | ||
| 3 | Eggs | |
| 1 teaspoon | Honey or maple syrup | |
| 1 teaspoon | Vanilla | |
| 2 tablespoons | Butter - melted | |
| Vegetable oil | ||
| 3/4 cup | Milk - soymilk, or water | |
| 1/3 cup | Am amaranth flour | |
| 1/8 teaspoon | Sea salt - (optional) | |
| Crepe Sauce | ||
| 1 cup | Water | |
| 1/4 cup | Honey or maple syrup | |
| 1/4 cup | Lemon juice | |
| 2 tablespoons | Arrowroot powder - or- cornstarch | |
| 1 teaspoon | 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"
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