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
Written cooking instructions as a concept can be traced far back into the distant past, in fact as far back into history as ancient Egypt, and possibly even further than that. In practice though, these, early recipes were just basic pictorial instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, rue and parsley. During the next few centuries, the powerful and wealthy tried to serve the most extravagent banquests, and consequentially cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks are increasing in popularity as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this Amaranth Crepes In Lemon Sauce recipe.
