Title: Amaranth Crepes in Lemon Sauce
Categories: Dessert
Yield: 1 Recipe

CREPES
3		Eggs
1	ts	Honey or maple syrup
1	ts	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	ts	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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