Apple pancakes with cinnamon nonfat yogurt

1      cup           all-purpose flour
   3      tablespoons   nonfat egg substitute
   1 1/2  cups          nonfat plain yogurt
     1/2  tes           baking powder
   3      tablespoons   orange juice
   3      tablespoons   maple syrup
   4                    Granny Smith apples
                        or other tart apples
                        peeled/cored/sliced
     1/4  teaspoon      ground cinnamon
                        Mint leaves

	Combine the flour, egg substitute, 1 cup yogurt, baking powder,
    orange juice, and 2 tablespoons maple syrup into a batter.	If you like
    thinner pancakes, add 2 to 4 tablespoons of water at this point.	
    Let rest for 1/2 hour. Meanwhile, 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
    about 1 minute, flip with a spatula and cook the other side for about
    10 seconds.  Continue until all the batter has been used.  For each
    serving, roll each of two crepes around 2 tablespoons of the apples. 
    Garnish with a dollop of flavored yogurt and a mint leaf.	 278
    calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling.