Ancestral Inheritance Menu Fig and Cinnamon Chocolate-Filled Crepes :: You Have To Try

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Fig and Cinnamon Chocolate-Filled Crepes

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

Ingredients :

Filling:
1/four cup evaporated milk
1 cup semisweet chocolate chips
1 tablespoon butter
2 teaspoons fig jam
1/4 teaspoon floor cinnamon
Crepes:
1 cup pancake mix
3/four cup evaporated milk
1 egg
1/four cup water, or as needed
1 teaspoon vanilla extract
cooking spray

Instructions :

Prep : 15M	Cook : 4M	Ready in : 23M

Heat 1/4 cup evaporated milk in a small saucepan until simmering, about 2 minutes. Remove from warmness and upload chocolate chips; let stand till chocolate melts, 3 to five mins. Whisk in butter, fig jam, and cinnamon until filling is thick and clean.
Whisk pancake mix, three/4 cup evaporated milk, and egg together in a bowl till no lumps remain. Add water gradually until batter reaches a thin consistency. Stir in vanilla extract.
Heat a nonstick skillet over medium-excessive warmness. Spray with cooking spray. Spoon batter into a skinny layer at the bottom of the skillet. Cook till set, about 2 mins. Lift up the edges with a spatula and flip; cook dinner until 2d facet is set, about 1 minute. Transfer to a plate; repeat with remaining batter.
Spoon filling into the middle of the crepes; fold or roll crepes to surround filling.

Notes :

You can use everyday milk in place of evaporated milk. I used evaporated milk as opposed to regular milk because I like the slightest hint of sweetness in my crepes.

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