Ingredients:

Pancake:

• ½ cup all purpose flour
• 1 egg white
• 1 tablespoon canola oil
• 1 teaspoon sugar
• ¾ cup 2% milk/soy milk
• 1 teaspoon orange peel

Filling:

• ¼ cup generous whole almonds toasted
• ¼ cup almond meal/almond flour
• 2 tablespoon 2% milk/soy milk
• 1 teaspoon sugar
• ½ teaspoon vanilla extract

Sauce:

• 1 cup fresh orange juice
• 2 teaspoon sugar (optional)

Topping:

• 1 tablespoon orange peel
• Fresh Raspberries

Method:

Pancake:

• Sift flour in a bowl and mix in the sugar.
• In a separate bowl lightly beat egg white.  Add oil and milk and mix thoroughly
• Make a well in the middle of the flour and pour the egg mixture slowly and combine into a smooth batter.
• Mix in the orange peel.
• Lightly grease an eight inch skillet over medium heat.
• Remove skillet from flame and add a spoon full of the batter and tilt the skillet to evenly spread the batter
• Return back to flame and cook for 1 to 2 minutes
• Flip to the other side and cook until lightly crisp

Filling:

• Chop toasted almonds into fine pieces
• Transfer to a bowl and mix in almond meal, sugar, milk and vanilla extract
• Set aside

Sauce:

• Add orange sauce to a saucepan and heat on low flame for about 8-10 minutes or until juice has thickened and consistency of a sauce.
• If orange juice is sour, you can add sugar.  Otherwise it is not necessary

Assemble:

• Spread a teaspoon of the filling on one half of each crepe
• Fold into half and again fold into quarters
• Spoon orange sauce and sprinkle with orange peel
• Top with raspberries

Yields: 9 Servings (crepes)