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Amaranth Crepes In Lemon Saucedesserts ----CREPES---- 3 eggs 1 teaspoon honey or maple syrup 1 teaspoon vanilla 2 tablespoon butter; melted or- vegetable oil 3/4 cup milk, soymilk, or water 1/3 cup am amaranth flour 1/8 teaspoon sea salt (optional) ----CREPE SAUCE---- 1 cup water 1/4 cup honey or maple syrup 1/4 cup lemon juice 2 tablespoon arrowroot powder or- cornstarch 1 teaspoon 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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