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| Recipe Categories: |
Dessert Recipes
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| Average Rating: |
(1 vote)
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| Yield: |
1 recipe
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Ingredients |
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---------------CREPES------------------- |
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3 |
Eggs |
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1 ts |
Honey or maple syrup |
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1 ts |
Vanilla |
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2 tb |
Butter; melted |
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-OR- vegetable oil |
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3/4 c |
Milk, soymilk, or water |
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1/3 c |
AM Amaranth Flour |
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1/8 ts |
Sea salt (optional) |
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------------CREPE SAUCE----------------- |
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1 c |
Water |
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1/4 c |
Honey or maple syrup |
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1/4 c |
Lemon juice |
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2 tb |
Arrowroot powder |
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-OR- cornstarch |
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1 ts |
Finely grated lemon peel |
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Instructions |
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1.
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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.
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2.
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Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short Cake recipe)
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3.
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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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4.
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Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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