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)
