Amaranth Crepes In Lemon Sauce

Ingredients

3 eggs
5 ml honey
4 gr vanilla
28 gr butter
180 ml milk
40 gr am amaranth flour
1 gr sea salt
240 ml water
60 ml honey
60 ml lemon juice
16 gr arrowroot powder
2 gr lemon peel

Instructions

Beat eggs in blender; add other liquids, then flour and salt. Heat small skillet. Oil lightly. Put 1- half tablespoons butter in pan and tip to spread over surface. Add half 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.