Dessert: Mexico – Nuevo Leon – Marquesitas (Crispy Rolled Crepes)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 30 min

Additional 20 min

Total 50 min

Ingredients

- 1 1/4 cups (155 g) all-purpose flour
- 3 tbsp (38 g) granulated sugar
- 1/8 tsp (a pinch) fine salt
- 1/2 tsp (2 g) baking powder
- 1 large egg, approx. 50 g
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted, plus extra for griddle
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 tsp (1 ml) ground cinnamon (optional, in batter)
- 1 cup (300 g) cajeta (goat-milk caramel) for filling
- 8 oz (225 g) queso Chihuahua or other mild melting northern cheese, shredded
- 1/4 cup (50 g) granulated sugar mixed with 1/2 tsp (1 g) ground cinnamon for sprinkling (optional)
- 2 tbsp (30 ml) neutral oil or extra butter for the griddle

Instructions

Short Description:
Thin, crispy rolled crepes cooked on a hot griddle and filled while warm with sweet cajeta (goat-milk caramel) and regional shredded cheese for a salty-sweet contrast. These Nuevo Leon marquesitas are adapted from the Yucatan classic with Northern Mexican fillings and textures.

Regional Notes:
This Nuevo Leon version favors local fillings such as cajeta and melting northern cheeses (for example, queso Chihuahua or queso de rancho) folded into the hot crepe for a distinctive salty-sweet finish. Compared with the Yucatan marquesita, these may use slightly richer batter and bolder cheese for stronger contrast typical of Northern Mexico street snacks.

1. Whisk the flour, sugar, salt, and baking powder in a medium bowl until evenly mixed.
2. In a separate bowl, beat the egg lightly then whisk in the milk, melted butter, and vanilla (and cinnamon if using).
3. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and free of lumps. The batter should be very thin—similar to crepe batter. If too thick, add 1–2 tbsp (15–30 ml) milk.
4. Cover the batter and let it rest at room temperature for 15–30 minutes to relax the gluten and allow small bubbles to dissipate.
5. Heat a cast-iron griddle or nonstick skillet over medium-high heat until very hot (about 375°F/190°C surface). Brush lightly with oil or butter immediately before cooking each marquesita.
6. Pour or ladle about 2–3 tbsp (30–45 ml) batter onto the hot surface and spread quickly with the back of the ladle or a small crepe spreader into a very thin circle or oval about 6–7 inches (15–18 cm) across. Cook until the edges are turning golden and the surface has set, about 45–60 seconds.
7. Flip the marquesita carefully and cook the second side 15–20 seconds—do not overcook; you want it crisp but still flexible.
8. Return the cooked marquesita to the hot side up. Immediately spread about 1 1/2 tbsp (22 g) cajeta along the center length of the hot crepe, then sprinkle about 1–2 tbsp (15–30 g) shredded queso Chihuahua over the cajeta (the heat will warm and slightly melt the cheese).
9. Using a spatula or a wooden dowel/rolling tool, fold or roll the marquesita tightly into a cigar shape while still hot. Press gently on the seam so it holds the roll.
10. If desired, while still warm, roll the finished marquesita in the cinnamon-sugar mixture or sprinkle lightly on top.
11. Repeat steps 6–10 with the remaining batter and fillings. Keep finished marquesitas warm in a single layer; they are best eaten the same day while crisp and warm.
12. Serve 2 marquesitas per person (adjust portions as needed). Store any leftover cajeta refrigerated and crisp marquesitas briefly in a 350°F (175°C) oven for a couple minutes to refresh before serving.