** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.