| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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