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Recipe Name: Amaranth Crepes In Lemon Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

3 Eggs
1 Teaspoon(s) Honey or maple syrup
1 Teaspoon(s) Vanilla
2 Tablespoon(s) Butter, melted
OR- vegetable oil
3/4 Cup(s) Milk, soymilk or water
1/3 Cup(s) AM Amaranth Flour
1/8 Teaspoon(s) Sea salt, optional
1 Cup(s) Water
1/4 Cup(s) Lemon Juice
2 Tablespoon(s) Arrowroot powder
OR- cornstarch
1 Teaspoon(s) 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 File

Nutrition (calculated from recipe ingredients)
Calories: 691
Calories From Fat: 456
Total Fat: 51.5g
Cholesterol: 619.1mg
Sodium: 398mg
Potassium: 291.4mg
Carbohydrates: 35.5g
Fiber: <1g
Sugar: 2.8g
Protein: 19.4g

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