Apple Pancakes with Cinnamon Nonfat Yogurt

These aren’t thick, fluffy pancakes. They’re thin, delicate crepes made with nonfat yogurt and egg substitute in the batter, rolled around caramelized apple slices and dolloped with cinnamon-maple yogurt. The whole thing is low-fat but tastes like a Sunday brunch splurge.

Yogurt in the batter does two things. It adds tang that complements the sweet apples, and it creates a tender, pliable crepe that rolls without cracking. The baking powder gives just enough lift to keep the crepes from being paper-thin and fragile, while the orange juice adds a subtle citrus brightness to the background.

Sauteing the Granny Smith apples with just a tablespoon of water until caramelized is the filling that makes this dish. The tart apples soften and their natural sugars concentrate into golden, sticky slices. Using a tart variety is important since sweeter apples would turn cloying against the maple syrup and yogurt topping.

Kitchen Tips

• Let the batter rest 30 minutes as directed. This hydrates the flour and relaxes the gluten, giving you smoother, more tender crepes. Skipping the rest makes them rubbery.
• Use a nonstick pan and keep the heat at medium. Crepes cook fast, about one minute per side. High heat burns the outside before the center sets.
• Roll the apples inside just before serving. Pre-rolled crepes turn soggy as the apple moisture soaks through.

Variations

• Use pears instead of apples for a softer, more perfumed filling.
• Add a sprinkle of toasted walnuts over the yogurt garnish for crunch and healthy fats.