| 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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