Fig And Cinnamon Chocolate-Filled Crepes – a delicious recipe with Filling, milk, chocolate chips, butter, ground cinnamon, pancake mix. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
335
kcal
Calories
20
g
Fat
29
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Filling:, 1/4 cup evaporated milk, 1 cup semisweet chocolate chips, 1 tablespoon butter, and more.
Yes, Fig And Cinnamon Chocolate-Filled Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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