| 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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