Amaranth Crepes In Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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AMARANTH CREPES IN LEMON SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Ingredients:
3 eggs |
1 teaspoon honey or maple syrup |
1 teaspoon vanilla |
2 tablespoons butter melted |
3/4 cup milk |
1/3 cup amaranth flour |
1/8 teaspoon sea salt |
sauce |
1 cup water |
1/4 cup honey |
1/4 cup lemon juice |
2 tablespoons arrowroot powder or cornstarch |
1 teaspoon finely grated lemon peel |
2 bananas thinly sliced |
Directions:
1. Beat eggs in blender then add other liquids, flour and salt.
2. Heat small skillet and oil lightly.
3. Put 1-1/2 tablespoons butter in pan and tip to spread over surface.
4. Add 1/2 cup batter and cook 3 minutes then turn crepe and bake other side.
5. Fill cooked crepe with bananas then roll up and cover with sauce.
6. To make sauce combine water, honey, juice and arrowroot or cornstarch.
7. Stir and simmer over medium heat until clear and slightly thickened.
8. Remove from heat and stir in peel.
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