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