This is a print preview of "Amaranth Crepes In Lemon Sauce" recipe.

Amaranth Crepes In Lemon Sauce Recipe
by Global Cookbook

Amaranth Crepes In Lemon Sauce
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  Servings: 1


  • 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.