Make the fig jam: In a small rondeau pan or shallow pot, add sugar and water and boil, uncovered, on medium-high heat for about 10 minutes, until a light amber caramel forms. Avoid stirring the mixture to prevent crystallization.

Deglaze with port and cook over medium-high heat for about 5 minutes, stirring occasionally, until the alcohol has evaporated.

Add in half of the cut figs along with the vanilla, and honey. Cook uncovered for 15-20 minutes on medium-high heat until thick and sticky, stirring occasionally. Fold in the rest of the cut figs. Take off heat and let cool completely before serving.

Prepare the crepes: In a medium bowl, beat the eggs together. Add ⅓ of the milk and all of the flour and beat until combined (the thick consistency will help eliminate lumps). Add the remaining milk, salt, and vanilla and whisk to combine. Let sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.

Heat a small nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe out the excess. Hold the pan's handle in one hand and pour in 3 to 4 tablespoons of the batter (a scant ¼ cup), swirling and tilting the pan to spread batter in a thin, even layer to coat the bottom.

Let cook until the sides of the crepe begin to peel off the pan, about 2 min. Using a thin spatula, lift one edge of the crepe and flip. Or, if you’re feeling brave, use your fingers to flip the crepe like grandma Agi. Cook on the second side for less than a minute, then transfer to a plate. Repeat with remaining batter.

To recreate the palacsinta at Agi’s Counter, gently crumple the crepe to form peaks and valleys. Top it with sticky fig jam, a slice of cold butter, and a dusting of icing sugar. For a more traditional plating, fill the crepes with desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream and powdered sugar.