- 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
- 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.