• Amaranth Crepes In Lemon Sauce

    0 votes


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


    1. Beat Large eggs in blender; add in other liquids, then flour and salt. Heat small skillet. Oil lightly. Put 1-1/2 Tbsp. butter in pan and tip to spread over surface. Add in 1/2 c. batter. Bake. Turn crepe and bake other side. Fill cooked crepe with bananas or possibly whipped tofu; roll up and cover with sauce.
    2. Crepe Filling: Sliced bananas or possibly whipped tofu (see Golden brown Amaranth Short Cake recipe)
    3. 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.

    Similar Recipes

    Leave a review or comment