Amaranth flour is earthy and fine, and yields light, nut-like crêpes with a delicate texture. The batter consistency is slightly different from one made with a wheat flour base, so use a gentle hand when flipping your crêpes. Fill them with creamy ricotta, flavored with pure lemon zest, and naturally sweetened with just a touch of agave syrup. The tiniest drizzle of lemon-honey sauce finishes the dish.
Filling and Sauce
1 lemon (use all of zest for filling, and 2 tablespoons juice for sauce)
1 ¼ cups ricotta cheese
2 tablespoons agave syrup
6 tablespoons honey
1 cup amaranth flour
¼ teaspoon salt
1 cup milk
2 – 3 tablespoons vegetable oil
To make filling, grate zest from lemon and place in small bowl. Add ricotta cheese and agave syrup and mix well. Set aside.
To make sauce, juice lemon. Pour 2 tablespoons lemon juice into small bowl or blender. Add honey. Mix or blend until smooth and slightly thickened. Set aside.
To make crêpes, in large bowl, mix together amaranth flour and salt. Whisk in milk and eggs until batter is thick and smooth. Let batter rest for 10 minutes before cooking. Heat about 1 teaspoon oil in heavy 6-inch pan over medium heat. When hot, but not smoking, add ¼ cupful of batter to pan, swirling to cover bottom. Cook crêpe 1 to 2 minutes until cooked through and lightly browned, flipping once. Keep warm while cooking remaining crêpes, monitoring heat and adding oil as necessary.
Place about one tablespoon of ricotta filling on each crêpe. Fold ends to just cover filling, then roll up and place seam side down on plate. Drizzle sparingly with lemon-honey sauce.
Makes 7 to 8 crêpes.