Amaranth crepes in lemon sauce
- Main Ingredient: Eggs Banana Lemon
- Course: Crepes Stuffed Dishes
- Yield:
Amaranth crepes in lemon sauce ingredients
- crepes
- 3 Eggs
- 1 t Honey or Maple Syrup
- 1 t vanilla
- 2 T butter, melted
- -OR- vegetable oil
- 3⁄4 c Milk, soymilk, or water
- 1⁄3 c AM Amaranth flour
- 1⁄8 t Sea salt (optional)
- CREPE SAUCE
- 1 c water
- 1⁄4 c Honey or Maple Syrup
- 1⁄4 c Lemon juice
- 2 T arrowroot powder
- -OR- cornstarch
- 1 t Finely grated lemon peel
Cooking Amaranth crepes in lemon sauce
1. Beat eggs in blender; add other liquids, then flour and salt.
2. Heat small skillet.
3. Oil lightly.
4. Put 1-½ tablespoons butter in pan and tip to spread over surface.
5. Add ½ cup batter.
6. Bakei. Turn crepe and bake other side.
7. Fill cooked crepe with bananas or whipped tofu; roll up and cover with sauce.
8. Crepei 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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