*  Exported from  MasterCook  *
 
                       AMARANTH CREPES IN LEMON SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CREPES-----
    3                    Eggs
    1       t            Honey or maple syrup
    1       t            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)
                         -----CREPE SAUCE-----
    1       c            Water
      1/4   c            Honey or maple syrup
      1/4   c            Lemon juice
    2       tb           Arrowroot powder
                         -OR- cornstarch
    1       t            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” tri-fold
   Reprinted by permission of Arrowhead Mills, Inc.
   Electronic format courtesy of: Karen Mintzias
  
 
 
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