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 am 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
Directions
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 "Amaranth Flour" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 recipe
Amaranth Crepes In Lemon Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Fruit; Sauce
The History of Recipes
It is possible to read the history of written recipes far back into the distant past, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were split into starters, main course and afters, something we still use today. He also informs us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. During the following few hundred years, the upper classes competed to offer the most exotic meals, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Amaranth Crepes In Lemon Sauce recipe.
