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Rating: 3.9/5 (20 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Greek
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 184
% Daily Value**
Total Fat 12g
19%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 220mg
73%
Sodium 204mg
8%
Total Carbohydrate 11g
4%
Dietary Fiber 0g
1%
Sugars 4g
Protein 8g
Vitamin A  9%Vitamin C  13%
Calcium  8%Iron  4%
Potassium  5%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Amaranth Crepes in Lemon Sauce

Date Added: July 17, 2009

Ingredients:

1 Cup Water
1 Teaspoon Vanilla
1/4 Cup Lemon Juice fresh
1/8 Teaspoon Sea Salt
3 Eggs beaten
1 Teaspoon Maple Syrup
1/3 Cup Amaranth Flour
3/4 Cup Milk soymilk
2 Tablespoons Butter melted OR- vegetable oil
2 Tablespoons Cornstarch
1 Teaspoon Lemon finely grated
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Directions:

1. Beat eggs in blender; add other liquids, then flour and salt.

2. Heat small skillet.

3. Oil lightly. Put 1-1/2 tablespoons butter in pan and tip to spread over surface.

4. Add 1/2 cup batter.

5. Bake.

6. Turn crepe and bake other side.

7. Fill cooked crepe with bananas or whipped tofu; roll up and cover with sauce.

8. Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short Cake recipe)

9. 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.

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Dietary Notes:
This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Butter, Gluten, Corn, Sulfites, Fructose Malabsorption, Citric Acid allergies.
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