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| 3 | eggs |
| 1 Teelöffel | Honey or maple syrup |
| 1 Teelöffel | vanilla |
| 2 Esslöffel | Butter; melted Or- vegetable oil |
| 3/4 Tasse | Milk, soymilk, or water |
| 1/3 Tasse | Am Amaranth Flour |
| 1/8 Teelöffel | sea salt optional |
| 1 Tasse | water |
| 1/4 Tasse | Honey or maple syrup |
| 1/4 Tasse | lemon juice |
| 2 Esslöffel | Arrowroot powder Or- cornstarch |
| 1 Teelöffel | Lemon peel finely grated |
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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.
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
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