1 c All-purpose flour
4 Granny smith apples
3 tb Nonfat egg substitute
Or other tart apples
1 1/2 c Nonfat plain yogurt
Peeled/cored/sliced
1/2 ts Baking powder
1/4 ts Ground cinnamon
3 tb Orange juice
Mint leaves
3 tb 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 1/2 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, 1.2 grams fat per 3 (4- to
5-inch) pancakes with filling.
Yields
4 Servings