Preparation

1. Prepare the filling: Soak the figs and raisins in rum for at least 1 hour. Strain the fruits — no need to retain the liquids.

2. In a mixer bowl with a guitar hook, beat the cheese for a soft and smooth texture, and add to the stirring to mix the figs, raisins and chocolate chips, then the cinnamon and honey. Continue to whip until the mixture is uniform — about 3 minutes. Set aside.

3. Prepare the crepes: In a large bowl whisk the eggs and sugar until you get an airy and light mixture. In a separate bowl sift together the flour and salt. While stirring in a whisk, add the dry ingredients into the egg and sugar mixture until a smooth batter is obtained. Add the milk and brandy and whisk well. Cover and refrigerate for at least 30 minutes.

4. Heat a small Teflon pan and place one tablespoon of the butter in it. When the butter is foamy and melted, pour one ladle of the batter over it, and move the pan until a thin, uniform layer of batter forms that covers the entire surface of the pan. Pour the excess batter back into the bowl. When the bottom of the crepe begins to brown, turn it carefully and fry for a few more seconds. Repeat the process until the batter is finished.

5. Before serving, place in the center of each crepe a generous spoonful of the filling and roll it into a small roll. Sprinkle powdered sugar and cinnamon on the crepes and serving plates and serve immediately.