*  Exported from  MasterCook  *

                      AMARANTH CREPES IN LEMON SAUCE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CREPES-----
   3                    Eggs
   1       t            Honey or maple syrup
   1       t            Vanilla
   2       tb           Butter -- melted
                        -OR- vegetable oil
     3/4   c            Milk, soymilk, or water
     1/3   c            AM Amaranth Flour
     1/8   ts           Sea salt (optional)
                        -----CREPE SAUCE-----
   1       c            Water
     1/4   c            Honey or maple syrup
     1/4   c            Lemon juice
   2       tb           Arrowroot powder
                        -OR- cornstarch
   1       t            Finely grated lemon peel

  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.
  
  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.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 


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