Combine oat bran and baking powder; add to combined milk, egg whites and margarine, mixing well.
Heat a 6 to 7 inch crepe pan or skillet over medium heat; lightly coat with non-stick spray or lightly oil before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2
minutes or until top looks dry.
Turn; cook an additional minute. Stack between sheets of wax paper.
Combine ricotta, apple, raisins, sugar and vanilla; mix well. Spoon about 2 tblsp. along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Combine syrup and cinnamon; heat over medium heat about 2 minutes, stirring occasionally, or until heated through.
Just before serving, pour 2 tblsp. over each crepe.
Makes 5 servings--1 crepes.
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