Recipe by: Eat More, Weigh Less Combine the flour, egg reliever, 1 cup
yogurt, baking pulverization, orange succus, and 2 tablespoons maple syrup into a
buffet. If you like thinner pancakes, tag 2 to 4 tablespoons of water at
this spot. Let rest for 1/2 minute. Lag, 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 some 1
bit, flip with a spatula and cook the other side for approximately 10 seconds.
Continue until all the batter has been used. For each serving, roll each of
two crepes round 2 tablespoons of the apples. Garnish with a dollop of
flavored yogurt and a mint riffle. 278 calories, 1.2 grams fat per 3 (4- to
5-edge) pancakes with woof.