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| Fig and Cinnamon Chocolate-Filled Crepes |
"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!"
Ingredients :
- Filling:
- 1/4 cup evaporated milk
- 1 cup semisweet chocolate chips
- 1 tablespoon butter
- 2 teaspoons fig jam
- 1/4 teaspoon ground cinnamon
- Crepes:
- 1 cup pancake mix
- 3/4 cup evaporated milk
- 1 egg
- 1/4 cup water, or as needed
- 1 teaspoon vanilla extract
- cooking spray
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 23M |
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- 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.
- 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.
Notes :
- 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.
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