Ingredients:
Crepes:
1 1/2 cups whole wheat flour
1/4 teaspoon salt
3 egg whites, beaten
1 1/2 cups skim milk
Apple filling (yields about 3/4 cup):
2 apples, peeled, cored and diced
2 teaspoons granulated fructose
3 tablespoons water
Juice of 1/2 lemon
1/2 teaspoon cinnamon
2 tablespoons instant nonfat dry milk crystals
2 tablespoons ice water
2 teaspoons granulated fructose
1 1/2 cups whole wheat flour
1/4 teaspoon salt
3 egg whites, beaten
1 1/2 cups skim milk
Apple filling (yields about 3/4 cup):
2 apples, peeled, cored and diced
2 teaspoons granulated fructose
3 tablespoons water
Juice of 1/2 lemon
1/2 teaspoon cinnamon
2 tablespoons instant nonfat dry milk crystals
2 tablespoons ice water
2 teaspoons granulated fructose
Recipe:
1. Combine flour and salt together in a bowl.
2. Blend egg whites with milk and add to dry ingredients. Mix until smooth.
3. Bake crepes in a non-stick 6-inch/15cm skillet, one at a time.
5. Prepare apple filling by cooking diced apples and 2 teaspoons fructose in 3 tablespoons water and lemon juice until tender.
6. Sprinkle with cinnamon. Cool.
7. Beat in blender 2 tablespoons instant nonfat dry milk crystals with 2 tablespoons ice water for 3 to 4 minutes.
8. Add 2 teaspoons fructose and beat for another 3 minutes.
9. Fold whipped cream into apple mixture.
10. Fill crepes with this mixture and rollup.
11. Dust with cinnamon.
2. Blend egg whites with milk and add to dry ingredients. Mix until smooth.
3. Bake crepes in a non-stick 6-inch/15cm skillet, one at a time.
5. Prepare apple filling by cooking diced apples and 2 teaspoons fructose in 3 tablespoons water and lemon juice until tender.
6. Sprinkle with cinnamon. Cool.
7. Beat in blender 2 tablespoons instant nonfat dry milk crystals with 2 tablespoons ice water for 3 to 4 minutes.
8. Add 2 teaspoons fructose and beat for another 3 minutes.
9. Fold whipped cream into apple mixture.
10. Fill crepes with this mixture and rollup.
11. Dust with cinnamon.
Serves:
8