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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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
3 mins
total:
23 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Filling:
Crepes:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

453 calories; protein 10.6g; carbohydrates 58.7g; fat 22.2g; cholesterol 72.4mg; sodium 593.5mg. Full Nutrition
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