Hard Waffer Rolls
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For the batter:
- 4 eggs plus 2 egg whites
- 2/3 cup granulated sugar
- 3/4 cup canola oil
- 1 cup all-purpose flour
- 1/2 teaspoon kosher or coarse sea salt
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the filling:
- 2 cups Edam cheese shredded, optional
- 1 cup chocolate hazelnut spread optional
- Jam of your choice optional
- Add all of the batter ingredients to a blender and puree until smooth. Set aside and let rest for 10 minutes, or cover and refrigerate up to 12 hours. Stir before using.
- Heat a 10” crepe pan or flat bottomed non-stick skillet over medium-high heat. Once hot, pour about 1/4 cup of batter and spread out in a circular shape to cover the entire pan. You want to create a very thin layer. Once the bottom begins to become toasted and golden, loosen the edges with a spatula and flip to toast the other side. Continue to flip another 2 times until the batter starts to crisp.
- Add desired filling - chocolate hazelnut spread and Edam cheese are traditional to the Yucatán Peninsula. Roll up into a big and wide roll. As soon as, you remove it from the heat it will begin to crisp up like a wafer cone. Enjoy!
This was wonderful. Reminded me of travels to the Yucatan. We used Nutella, sweetened condensed milk, gouda (could not find edam cheese), and chopped fresh raspberries. Worked better than expected on the flat top griddle. An offset spatula was helpful for keeping them thin.
Yum, sounds delicious Greg!
Linda..from El paso texas
Hola Pati…as we have our lunch we enjoy watching your show on the fish and marquecitas…my husband says you should of made those…I will make them…KEEP UP THE GOOD WORK..I WOULD LOVE MEETING YOU ONE DAY..may God bless you and your fam..🙏👍😊
This is very kind of you and your husband Linda, thanks so much!
Hola Pati! I love marquesitas so much! I can’t find the right type of edam here in the States. The type that we have here in the States is softer, not hard like in Merida. What cheese do you recommend or have you found Edam here? Gracias Pati!
Carina, you can go ahead and try Gouda, it works pretty well, enjoy!
Hi dear. This looks so good. May I know if you’re using US cups or others. I’m so used to grams. Do reply.
Hi Lavie, yes, I am using US cups or 250 grams if that is easier for you. Enjoy! 🙂
My Daphne loved them when visiting yucatan last summer she is making some for her dad today
Dear Patti, love your show I have saved your recipe for Marquesita’s on my homepage.
I am just curious where from Eastern Europe your grandparents came from mine came from Czechoslovakia… so from one American with a Jewish Refugee background I am just curious about this I know you personally cannot answer every single question and maybe that isn’t any of my business or you might not even know like I said I’m just curious my boyfriend is Mexican and I was raised in a strict Baptist household even though I knew that I had grandparents who were Jewish and had kept it secret even after fleeting from Czechoslovakia.
Thank you for tuning in Sheila! And thank you for sharing your story…my grandparents came from Poland, Austria, and Czechoslovakia (like yours!). I talk about them here if you’re interested: https://patijinich.com/pati_2020/the-kitchen-sisters-with-pati-jinich/
I can’t wait to try this recipe. Your juju made my mouth watering the way he made and enjoyed eating his. It sounded crispy . I was thinking of making it with eggs, bacon, cheese, avocado and sort off like a breakfast burrito.
I fell in love with these during my family’s trip to Merida last year. Thanks so much for the recipe!
Hope your family loves these too!
Love your recipes, your show on PBS, and your lovely personality. This recipe looks amazing! Juju is such a charming young man. He obviously enjoys cooking with you!
Thank you Jeanmarie!
I tried the recipe, easy very easy. Mine didn’t crisp up and I think it’s because I only flipped it once to cook the other side. Both sides had a nice golden color. I did the traditional ones, however Edam cheese is not for me (didn’t like the taste). I will try other fillings until I find one I like. Gracias Pati
Love your cooking show. Your boy so sweet with his mama. His name is Juju? So cute. I will try this recipe. It sounds like cross between crepe and pizelle
Aww thank you! Hope you like the recipe!
Love your show, Pati. You make cooking looks easy & fun especially when you do it with your boys. I would like to try this recipe since my husband loves crepes. Can I store the leftover batter in the fridge for later use? If yes, for how long? We are now empty nesters and I don’t think my husband & I can finish them in one eating. Thanks and more power to your show!
Oh thanks for watching Atasha! Yes, you can store the batter, covered in the fridge for 5 days. Just whisk or stir well before you use again.
It’s a nice recipe. I like her cooking . And love her how.it fabulous..thank you so much for a nice show
Thank YOU Patricia for tuning in!
Pati I love watching your shows and especially those where you have your boys help cook and sometimes they just wolf down what you create. My late wife cooked with my kids and I think that is why they all like to cook. She loved crepes and so that is why I have to try these Marquesitas! They look so good! Also I noticed you call your son JuJu. That is the nickname I gave to one of my daughters when she was little and she still goes by. It is not a common name so I was wondering if it is a given name or has a special meaning in your family. Thank you for your shows.
Aww Bob thank you for this amazing message…Juju’s nickname is short for Julian but what a coincidence that that your daughter had the same nickname!
Francine R Paston
I love Pati and when she cooks with her son’s I cry because I also had 3 sons the same age apart as hers, but now there grown and I’m old and miss them as children. I can’t wait to try this recipe it looks so good, but I just had heart surgery 2 weeks ago and can’t do much. I get tired so fast. I wish Pati was my sister, daughter, neighbor, or best friend so she could cook some time for me.
Aww Francine…thank you so much for your lovely message. I’m so lucky to have my three boys. I hope you have a fast and healthy recovery.