Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 4 | Granny smith apples |
| 3 tablespoons | Nonfat egg substitute |
| Or other tart apples | |
| 1½ cup | Nonfat plain yogurt |
| Peeled/cored/sliced | |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Ground cinnamon |
| 3 tablespoons | Orange juice |
| Mint leaves | |
| 3 tablespoons | Maple syrup |
Recipe by: Eat More, Weigh Less Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for ½ hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds.
Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1⅕ grams fat per 3 (4- to 5-inch) pancakes with filling.
Recipe By :
From: Ladies Home Journal- August 1991 File