Diet Types: gluten free
Makes 1 serving

Crepes
3 eggs
1 tsp honey or maple syrup
1 tsp vanilla
2 tbsp butter -- melted - OR- vegetable oil
3/4 cup milk, soymilk, or water
1/3 cup Nu-World Foods Amaranth flour
1/8 tsp sea salt (optional)

Crepe Sauce
1 cup water
1/4 cup honey or maple syrup
1/4 cup lemon juice
2 tbsp arrowroot powder-OR- cornstarch
1 tsp 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 tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias