📝 About This Recipe
Originating from the sun-drenched streets of Yucatán, Marquesitas are a beloved Mexican street food that marries a crisp, waffle-like crepe with a surprising savory-sweet filling. This iconic dessert features a delicate, buttery wafer rolled around a generous helping of salty Edam cheese (Queso de Bola) and sweet toppings like Nutella or cajeta. It is a masterclass in textural contrast—shatteringly crisp on the outside and gooey on the inside—perfect for transportive snacking at home.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (sifted)
- 1/2 cup Granulated sugar
- 2 large Egg whites (at room temperature)
- 1/2 cup Whole milk (lukewarm)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure Mexican vanilla preferred)
- 1/4 teaspoon Ground cinnamon (optional, for depth)
- 1 pinch Salt
The Traditional Fillings
- 1.5 cups Edam Cheese (Queso de Bola) (finely shredded)
- 1/2 cup Chocolate hazelnut spread (Nutella)
- 1/2 cup Cajeta or Dulce de Leche
- 1/4 cup Condensed milk (for drizzling)
- 1/2 cup Fresh strawberries (thinly sliced)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the egg whites with the granulated sugar until the mixture is frothy and the sugar has mostly dissolved.
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2
Slowly whisk in the melted butter, lukewarm milk, and vanilla extract until the wet ingredients are fully incorporated.
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3
In a separate bowl, sift the flour, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, whisking constantly to ensure there are no lumps.
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4
The batter should be thin, similar to a crepe batter but slightly more viscous. Let the batter rest for at least 15 minutes at room temperature; this allows the flour to hydrate for a better snap.
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5
Preheat a Marquesita press or a flat pizzelle iron over medium-low heat. If using a stovetop press, ensure it is heated evenly on both sides.
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6
Lightly grease the plates with a tiny amount of butter or oil, wiping away any excess with a paper towel.
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7
Pour approximately 2 to 3 tablespoons of batter into the center of the press. Close the press tightly, squeezing the handles to spread the batter into a thin, large circle.
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8
Cook for about 1-2 minutes per side (if using a stovetop press, flip frequently). The wafer is ready when it is deep golden brown and starts to look matte and dry.
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9
Open the press quickly. Working very fast while the wafer is still hot and pliable, spread a thin layer of Nutella or cajeta down the center.
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10
Generously sprinkle a line of shredded Edam cheese over the sweet spread. The heat of the wafer will just slightly soften the cheese.
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11
Using a spatula or your fingers (carefully!), roll the wafer tightly into a cigar shape. You must do this within seconds before it hardens.
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12
Hold the roll in place for 10 seconds. As it cools, it will become incredibly crispy and hold its shape.
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13
Repeat the process with the remaining batter, ensuring the press stays at a consistent medium-low temperature to prevent burning.
💡 Chef's Tips
For the most authentic flavor, use Dutch Edam cheese (the one with the red wax); its saltiness is essential to the Marquesita profile. If you don't have a specific Marquesita press, a pizzelle maker or a thin waffle cone maker works as an excellent substitute. Speed is your best friend—once the wafer leaves the heat, you have about 5-8 seconds to roll it before it becomes too brittle. If the batter is too thick to spread, add a tablespoon of milk at a time until it reaches a pourable consistency. Ensure your cheese is shredded on the finest setting so it integrates perfectly with the heat of the wafer.
🍽️ Serving Suggestions
Serve immediately while warm for the best contrast between the crisp shell and soft cheese. Pair with a cold glass of Horchata to balance the salty-sweet flavors. A cup of Mexican spiced coffee (Café de Olla) is the perfect companion for a late-night treat. For an extra indulgent version, drizzle the outside with additional condensed milk or chocolate sauce. Serve in a paper sleeve or napkin, street-style, to catch any delicious crumbs.