Amaranth Crepes in Lemon Sauce
.
Yield
6 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crepes | |||
| 3 | large |
eggs
|
|
| 1 | teaspoon |
honey
or maple syrup |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
melted, or vegetable oil |
|
| ¾ | cup |
milk
or soy milk or water |
|
| ⅓ | cup |
amaranth flour
|
|
| ⅛ | teaspoon |
sea salt
optional |
|
| Crepe sauce | |||
| 1 | cup |
water
|
|
| ¼ | cup |
honey
or maple syrup |
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
arrowroot flour
or cornstarch |
|
| 1 | teaspoon |
lemon zest
finely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crepes | |||
| 3 | large |
eggs
|
|
| 5 | ml |
honey
or maple syrup |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
melted, or vegetable oil |
|
| 177 | ml |
milk
or soy milk or water |
|
| 79 | ml |
amaranth flour
|
|
| 0.6 | ml |
sea salt
optional |
|
| Crepe sauce | |||
| 237 | ml |
water
|
|
| 59 | ml |
honey
or maple syrup |
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
arrowroot flour
or cornstarch |
|
| 5 | ml |
lemon zest
finely grated |
|
Directions
Beat eggs in blender; add other liquids, then flour and salt. Heat small skillet. Oil lightly.
Put 1½ tablespoons butter in pan and tip to spread over surface. Add ½ 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.
