Fig and Cinnamon Chocolate-Filled Crepes recipe

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Ingredients

¼ cup evaporated milk
1 cup semisweet chocolate chips
1 tablespoon butter
2 teaspoons fig jam
¼ teaspoon ground cinnamon
1 cup pancake mix
¾ cup evaporated milk
1 egg
¼ cup water, or as needed
1 teaspoon vanilla extract
cooking spray

Nutrition Info

453.2 calories
carbohydrate: 58.7 g
cholesterol: 72.4 mg
fat: 22.2 g
fiber: 2.6 g
protein: 10.6 g
saturatedFat: 12.6 g
servingSize: -
sodium: 593.5 mg
sugar: 29.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1/4 cup evaporated milk in a small saucepan until simmering, about 2 minutes. Remove from heat and add chocolate chips, let stand until chocolate melts, 3 to 5 minutes. Whisk in butter, fig jam, and cinnamon until filling is thick and smooth.

  2. Whisk pancake mix, 3/4 cup evaporated milk, and egg together in a bowl until no lumps remain. Add water gradually until batter reaches a thin consistency. Stir in vanilla extract.

  3. Heat a nonstick skillet over medium-high heat. Spray with cooking spray. Spoon batter into a thin layer at the bottom of the skillet. Cook until set, about 2 minutes. Lift up the sides with a spatula and flip, cook until second side is set, about 1 minute. Transfer to a plate, repeat with remaining batter.

  4. Spoon filling into the center of the crepes, fold or roll crepes to enclose filling.

Recipe Yield

4 servings

Recipe Note

This is one of our favorite crepe recipes. It doubles as breakfast or dessert! And it uses my in-law's famous fig preserves. Serve drizzled with chocolate syrup. You can also double the layer of crepes - my husband loves it that way!

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