Marquesitas

Hard Waffer Rolls
Print Recipe
6 to 8 rolls Marquesitas
Ingredients
  • 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)
To Prepare
  • 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!
Ingredients
  • 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)
To Prepare
  • 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!

6 comments on “Marquesitas

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  1. It’s a nice recipe. I like her cooking . And love her how.it fabulous..thank you so much for a nice show

  2. 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.

    1. 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!

  3. 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.

    1. 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.