Amaranth Crepes In Lemon Sauce Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
CREPES
3: Eggs,
1 tsp: Honey or maple syrup,
1 tsp: Vanilla,
2 tbsp: Butter, melted OR- vegetable oil
3/4 cup: Milk, soymilk, or water
1/3 cup: AM Amaranth Flour,
1/8 tsp: Sea salt, optional
CREPE SAUCE
1 cup: Water,
1/4 cup: Honey or maple syrup,
1/4 cup: Lemon juice,
2 tbsp: Arrowroot powder OR- cornstarch,
1 tsp: Finely grated lemon peel,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts