In a medium bowl, whisk egg and egg yolk until frothy. Add coconut milk, pomegranate syrup, and lemon zest, whisking until combined. Add amaranth flour, brown rice flour, cinnamon, cardamom, salt and butter, whisking until batter is thin and smooth. Cover and let set for 10 minutes in the refrigerator.

Meanwhile, preheat oven to 200 (F).

Remove batter from the refrigerator and whisk briefly.

Heat the skillet over medium heat. When a drop of batter placed on the pan sizzles, you are ready to cook. Lift the pan off the burner and pour in a thin layer of batter (about 1/4 cup). Gently tilt the skillet in a circular motion to spread the batter evenly across the bottom. Return the pan to the heat and patiently wait. When the bottom is done, you will see a change in color and the crepe will easily lift from the pan. Test it by running a spatula around the edges. When the spatula easily slides under the center of the crepe (about 2 to 3 minutes), it is time to flip. Flip the crepe and cook for 30 seconds on the second side. Transfer crepe to a plate and place in preheated oven while preparing the other crepe.