| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Desserts |
1 |
Recipe |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
ts |
Honey or maple syrup |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Butter; melted OR- vegetable oil |
| 3/4 |
c |
Milk, soymilk, or water |
| 1/3 |
c |
AM Amaranth Flour |
| 1/8 |
ts |
Sea salt (optional) |
| 1 |
c |
Water |
| 1/4 |
c |
Honey or maple syrup |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Arrowroot powder OR- cornstarch |
| 1 |
ts |
Finely grated lemon peel |
INSTRUCTIONS
CREPES
CREPE SAUCE
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" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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