Amaranth Crepes in Lemon Sauce
Submitted by marieg
Delicate amaranth crepes filled with bananas or whipped tofu, drizzled with a tangy lemon-honey sauce. Light, elegant breakfast or dessert.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
25 minThese paper-thin crepes get a nutritional boost from amaranth flour while staying tender and flexible enough to roll around sweet banana slices or fluffy whipped tofu.
A bright lemon sauce sweetened with honey and thickened with arrowroot coats each crepe with glossy, citrusy goodness.
They’re refined enough for brunch guests but simple enough for a weekday treat.
Chef Tips
- Batter rest: Let the blended batter sit for 5-10 minutes before cooking so the amaranth flour can hydrate fully; this prevents gritty texture.
- Thin and even: Tilt the pan immediately after adding batter to spread it thin and evenly; thick spots won’t cook through properly.
- Sauce timing: Make the lemon sauce while the crepes cook so it’s warm and ready to drizzle; cold sauce won’t coat as smoothly.
Ingredients
Directions
Beat eggs in blender; add other liquids, then flour and salt. Heat small skillet. Oil lightly.
Put 1½ tablespoons butter in pan and tip to spread over surface. Add ½ 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.
