3                      eggs

1 tsp                honey or maple syrup

1 tsp                vanilla

2 tbsp             melted butter

¾ cup             milk

1/3 cup           amaranth flour

1/8 tsp            sea salt (optional)

 

Sliced bananas, fresh fruit slices or berries and yogurt

 

 

1 cup filtered water

¼ cup maple syrup

¼ cup lemon juice

2 tbsp arrowroot powder

1 tsp finely grated lemon peel

 

 

Beat eggs in blender. Add other liquids, flour and salt. Heat small skillet. Oil lightly using an oil that can withstand high temperature frying (oiling is optional). Melt 1½ tbsp 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 fruit and yogurt. Roll up. Cover with sauce.

 

 

Combine ingredients (except lemon peel) in saucepan. Stir and simmer over medium heat until clear and slightly thick. Remove from heat and stir in peel.

 

Recipe courtesy of Arrowhead Mills