In a medium bowl, whisk flour and milk until smooth. Add egg and sugar and whisk until smooth, about 1 min. Let stand while making filling.
In a saucepan over medium-high heat, stir together strawberries, figs and honey. Bring to a boil, reduce heat and simmer 10 min. Remove from heat, crush strawberries with a fork and add balsamic vinegar. Cover to keep warm.
Heat a 10-inch (25 cm) nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 sec.; stir to blend. When pan is hot, coat it with the oil-butter mixture using a brush or folded paper towel. Pour 1/3 cup (75 mL) batter in pan and swirl pan to coat thinly.
Cook until bottom is golden and edges start to curl, about 1 min. Using a heat-resistant spatula, flip over and cook other side, about 30 sec. Remove to a platter; cover to keep warm. Repeat with remaining batter.
Spread 2 tbsp (30 mL) strawberry mixture over half a crêpe. Fold crêpe in half; fold again to form a triangle. Repeat with remaining crêpes and top each with 1 tbsp (15 mL) strawberry mixture. Serve each crêpe with 1/4 cup (60 mL) vanilla ice cream.
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