Amaranth Crepes In Lemon Sauce

Crepes
3 Eggs
1 ts Honey or maple syrup
1 ts Vanilla
2 tb Butter; melted OR- vegetable oil
3/4 c Milk, soymilk, or water
1/3 c AM Amaranth Flour
1/8 ts Sea salt (optional)

Crepe Sauce
1 c Water
1/4 c Honey or maple syrup
1/4 c Lemon juice
2 tb Arrowroot powder OR- cornstarch
1 ts Finely grated lemon peel

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.

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