Categories: Desserts 
      Yield: 1 recipe 
  
-----------------------------------CREPES----------------------------------- 
      3    Eggs 
      1 ts Honey or maple syrup 
      1 ts Vanilla 
      2 tb Butter; melted 
           -OR- vegetable oil 
    3/4 c  Milk, soymilk, or water 
    1/3 c  AM Amaranth Flour 
    1/8 ts Sea salt (optional) 
 
--------------------------------CREPE SAUCE-------------------------------- 
      1 c  Water 
    1/4 c  Honey or maple syrup 
    1/4 c  Lemon juice 
      2 tb Arrowroot powder 
           -OR- cornstarch 
      1 ts 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