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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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|Serving Size: 1 Recipe (1478g)|
|Recipe Makes: 1|
|Calories from Fat: 892 (58%)|
|Amt Per Serving||% DV|
|Total Fat 99.1g||132 %|
|Saturated Fat 38.4g||192 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 3237.2mg||996 %|
|Sodium 1463.5mg||50 %|
|Potassium 1384.6mg||36 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 64.3g|
|Protein 98.8g||141 %|
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Calories per serving: 1530
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