Amaranth Crepes In Lemon Sauce Recipe



  1. 3 x Large eggs
  2. 1 tsp Honey or possibly maple syrup
  3. 1 tsp Vanilla
  4. 2 Tbsp. Butter, melted Or possibly- vegetable oil
  5. 3/4 c. Lowfat milk, soymilk, or possibly water
  6. 1/3 c. AM Amaranth Flour
  7. 1/8 tsp Sea salt (optional)
  8. 1 c. Water
  9. 1/4 c. Honey or possibly maple syrup
  10. 1/4 c. Lemon juice
  11. 2 Tbsp. Arrowroot pwdr Or possibly- cornstarch
  12. 1 tsp Finely grated lemon peel


  1. Beat Large eggs in blender; add in other liquids, then flour and salt.
  2. Heat small skillet.
  3. Oil lightly.
  4. Put 1-1/2 Tbsp.
  5. butter in pan and tip to spread over surface.
  6. Add in 1/2 c. batter.
  7. Bake.
  8. Turn crepe and bake other side.
  9. Fill cooked crepe with bananas or possibly whipped tofu; roll up and cover with sauce.
  10. Crepe Filling: Sliced bananas or possibly whipped tofu (see Golden brown Amaranth Short Cake recipe)
  11. Crepe Sauce: Combine ingredients (except lemon peel) in a saucepan; stir and simmer over medium heat till clear and slightly thick; remove from heat and stir in peel.