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.