Combine oat bran and baking powder; add to combined milk, egg whites and
margarine, mixing well. Heat a 6 to 7 inch crepe pan or skillet over medium
heat; lightly coat with non-stick spray or lightly oil before making each
crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt
pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry.
Turn; cook an additional minute. Stack between sheets of wax paper.
Combine ricotta, apple, raisins, sugar and vanilla; mix well. Spoon about 2
tblsp. along less evenly browned side of each crepe. Fold or roll up sides
to cover filling. Combine syrup and cinnamon; heat over medium heat about 2
minutes, stirring occasionally, or until heated through. Just before
serving, pour 2 tblsp. over each crepe. Makes 5 servings--10 crepes. (about
300 calories per 2 crepes)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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