This award winning recipe was developed by Frank Setera, CEC, AAC
Using a 2-quart stainless steel bowl, mix water, apple juice concentrate, 2 tablespoons oil, flour and cinnamon. Stir until smooth.
Whisk in beaten eggs, blending thoroughly.
Fold in nuts and sundried cranberries.
Heat a slightly oiled 10-inch skillet until smoking.
For each pancake, pour in 2-1/2 ounces pancake batter. Swirl to coat bottom of pan. Cook until set. Turn and continue to cook until cooked through.
Turn out each pancake on clean, smooth work surface. Cool to room temperature before rolling. Makes 8 pancakes.
Place 2 turkey slices atop each cooled pancake. Cover turkey with 2-1/2 slices Cheddar.
Tightly roll all in a pinwheel fashion. Slice each diagonally in two sections.
In a blender or food processor, blend vinegar, cranberry sauce and Dijon.
At low speed, add oil and process until an emulsion has formed.
Pour vinaigrette into squeeze bottle and hold for service.
For each presentation, plate rolled pancake halves with sliced apples, 1/2 cup field greens and raspberries. Sprinkle field greens with Cranberry-Raspberry Vinaigrette.