Amaranth Crepes in Lemon Sauce
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|
 | Preparation | 5 minutes |
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| Cooking | 20 minutes |
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| Ready In | 25 minutes |
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Ingredients
|
|
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Crepes |
| 3 |
large |
eggs |
|
| 1 |
teaspoon |
honey |
or maple syrup |
| 1 |
teaspoon |
vanilla extract |
|
| 2 |
tablespoons |
butter |
melted |
| -OR- |
vegetable |
vegetable oil |
|
| 3/4 |
cup |
milk |
or soy milk or water |
| 1/3 |
cup |
amaranth flour |
|
| 1/8 |
teaspoon |
sea salt |
optional |
|
|
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Crepe Sauce |
| 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 |
Directions
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.
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