Dessert: Mexico – Yucatan Peninsula, Mexico – Marquesitas (Yucatan Crispy Crepes)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 5 min

Additional 25 min

Total 50 min

Ingredients

- 1 cup (120 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/8 tsp (0.5 g) fine salt
- 1/2 tsp (2 g) baking powder
- 2 large eggs, approx. 100 g
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted, plus extra for the griddle
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) sweetened condensed milk (for filling)
- 1/2 cup (150 g) chocolate-hazelnut spread (Nutella) (for filling)
- 8 oz (225 g) Edam cheese (queso de bola), finely grated
- 1/4 cup (30 g) powdered sugar (for dusting)
- 1/2 tsp (1 g) ground cinnamon (for dusting)
- 1–2 tbsp (15–30 ml) neutral oil or butter for greasing the griddle

Instructions

Short Description:
Thin, crisp crepe-like rolls cooked on a hot plancha and filled while still hot with sweet fillings such as Nutella or condensed milk and traditionally paired with grated Edam cheese (queso de bola) for a sweet-and-salty contrast.

Regional Notes:
This Yucatan version highlights the distinctive sweet-and-savory pairing typical of the peninsula—especially the use of Edam cheese (queso de bola) rolled together with sweet spreads. The batter is thinner and crisper than French crepes, cooked until lacy on a hot griddle and rolled immediately, a hallmark of street-food marquesitas in Mérida and coastal towns.

1. In a mixing bowl whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
2. In a separate bowl beat the eggs, then whisk in the milk, melted butter, and vanilla. Pour the wet ingredients into the dry and whisk until smooth and lump-free. The batter should be very thin—about the consistency of heavy cream. If too thick, add up to 2 tbsp (30 ml) additional milk.
3. Cover the batter and let it rest 20–30 minutes at room temperature (this hydrates the flour and yields a crisper result).
4. Meanwhile, combine the powdered sugar and cinnamon in a small bowl for dusting and prepare fillings in shallow bowls or spatulas for easy spreading.
5. Heat a nonstick skillet or flat griddle (plancha) over medium-high heat until hot. Lightly grease with a thin brush of oil or a pat of butter and wipe off excess so the surface is slick but not pooling fat.
6. Pour or ladle approximately 3 tbsp (45 ml) of batter into the center of the hot griddle and quickly tilt and rotate the pan or spread thinly with the back of a spoon to form a very thin, roughly 6–7 inch (15–18 cm) round. Cook 45–90 seconds until edges begin to brown and the surface is set and showing tiny bubbles.
7. Flip carefully with a spatula and cook the second side very briefly—about 10–15 seconds—just to set; remove to a clean work surface immediately.
8. Working quickly while the crepe is hot and pliable, spread about 1 tsp (5 ml) Nutella or 1 tbsp (15 ml) condensed milk over the interior (use more or less to taste). Sprinkle 1–2 tbsp (15–30 g) grated Edam cheese over the filling if you want the classic sweet-salty contrast.
9. Fold one edge over the filling and roll tightly into a cigar shape (marquesita). The heat will soften the cheese and help the roll hold. Place seam-side down to cool and crisp.
10. As each marquesita cools slightly, dust lightly with the cinnamon powdered-sugar mixture. Serve warm or at room temperature. Continue with remaining batter, greasing the griddle as needed; batter should make about 12–16 marquesitas (roughly 1–2 per person depending on appetite).