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.
1 cup all-purpose flour
