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Fig and Cinnamon Chocolate-Filled Crepes

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"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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23 m servings 453
Original recipe yields 4 servings


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  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.


  • Cook's Note:
  • You can use regular milk instead of evaporated milk. I used evaporated milk instead of regular milk because I like the slightest hint of sweetness in my crepes.

Nutrition Facts

Per Serving: 453 calories; 22.2 58.7 10.6 72 594 Full nutrition

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