Dessert: Mexico – Yucatan Peninsula, Quintana Roo – Marquesitas

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 min

Additional 2 min

Total 30 min

Ingredients

- 1 cup (120 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1 g) fine salt
- 1/2 tsp (2 g) baking powder
- 2 large eggs, approx. 100 g (usable weight)
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted, plus more for greasing
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) queso de bola (Edam), grated
- 1/2 cup (160 g) cajeta (Mexican caramel) or dulce de leche
- 1/2 cup (150 g) Nutella or chocolate-hazelnut spread (optional alternative)
- 1/4 cup (30 g) chopped toasted peanuts (optional)
- Powdered sugar for dusting (optional)

Instructions

Short Description:
Thin, crisp rolled crepes from the Yucatan filled while hot with sweet spreads like cajeta (Mexican caramel) or Nutella and traditionally sprinkled with grated queso de bola (Edam) for a sweet-and-savory contrast.

Regional Notes:
This Quintana Roo/Yucatan version highlights the hallmark contrast of sweet and savory: warm cajeta or Nutella paired with grated Edam (queso de bola). Street-vendor technique — cooking very thin and rolling immediately while hot — produces the distinctive crisp, hollow cylinder unique to the region.

1. In a medium bowl whisk together the flour, sugar, salt, and baking powder until evenly combined.
2. In a separate bowl whisk the eggs, milk, melted butter, and vanilla until smooth.
3. Gradually pour the wet mixture into the dry ingredients, whisking until a thin, smooth batter forms. Let rest at room temperature 15–30 minutes to allow gluten to relax; the batter should be pourable—add a tablespoon of milk if it thickens too much.
4. Preheat a marquesita iron, pizzelle maker, thin-waffle iron, or a nonstick crepe griddle over medium-high heat. Lightly brush the surface with melted butter before the first crepe and between batches.
5. Pour or ladle about 3–4 tbsp (45–60 ml) of batter onto the hot plate (adjust to your machine size). Quickly spread thinly if using a flat griddle—aim for a crepe roughly 6–8 inches (15–20 cm) wide and very thin.
6. Close the iron or let the batter cook until edges are golden and surface looks dry and crisp, about 45–90 seconds depending on heat. For a griddle, cook 45–60 seconds, then flip and cook 20–30 more seconds until crisp and lightly browned.
7. Working quickly while the marquesita is hot and pliable, spoon about 1 tbsp (15 g) cajeta or Nutella along one edge of the crepe. Immediately sprinkle a generous tablespoon (approx. 15–20 g) of grated queso de bola over the spread so it adheres and begins to soften.
8. Using a spatula or rolling tool, fold and roll the crepe around the fillings into a tight cylinder (cigar shape). Press gently to set the roll; the heat will slightly melt the cheese and marry the flavors.
9. Place rolled marquesita seam-side down on a cooling rack for 1–2 minutes to crisp fully. If desired, sprinkle with chopped toasted peanuts and a light dusting of powdered sugar before serving.
10. Repeat steps 5–9 with remaining batter and fillings. Serve marquesitas warm from the iron for best contrast of crisp shell, warm sweet filling, and savory Edam.