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Apple-Cinnamon Crepe
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| 2 | whole eggs |
| 6 ounces | deli ham, diced fine |
| 1/3 cup | soy flour |
| 1 cup | 1-percent milk |
| 1 | red Delicious apples, peeled, cored and roughly chopped |
| 2/3 cup | unsweetened applesauce |
| 2/3 cup | cooked oatmeal |
| 2 2/3 teaspoons | olive oil |
| 1/4 teaspoon | cinnamon |
Instructions:
In a small mixing bowl, combine eggs, soy flour and milk to form a batter. This amount of batter will make four crepes. Pour 1/2 teaspoon oil into a nonstick saute pan or crepe pan. When the oil is hot, add a quarter of the batter to pan. Cover pan with another saute or crepe pan. Cook on medium-high heat until bottom is set and crepe will move easily in pan. To turn crepe over, securely place second pan over first and turn pan over. The crepe will then be in the second saute pan. The second side of the crepe should cook for only a minute or so to color it. Transfer crepe to serving plate and repeat process to make three more crepes. (If you need more oil in the crepe pan, omit oil from crepe filling and use it for cooking the crepes.) Place apples, applesauce, oatmeal, 2/3 teaspoon oil, ham and cinnamon in another saute pan to form crepe filling. Using low heat, cook mixture until apples are tender. When ready, divide filling amount the four crepes by placing it in a line along the center of each crepe. Fold over the sides to make a trifold. Serve immediately, two crepes per plate.
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