Mexican cuisine · Desserts & Sweets

Marquesitas Yucatecas

Paper-thin waffles from Mérida, spread hot with shredded Edam and cajeta and rolled up tight.

Ingredients · for 4 servings

• 150 g flour
• 2 eggs
• 250 ml milk
• 60 g sugar
• 40 g melted butter
• 1 pinch salt
• 1 tsp vanilla extract
• 150 g Edam cheese
• 150 g cajeta (goat's milk caramel, or dulce de leche as a substitute)

Instructions

1. Mix the flour, sugar, and a pinch of salt, whisk in the eggs, milk, melted butter, and vanilla extract into a smooth, thin batter, and let rest for 15 min.
2. Finely grate the Edam and spoon the cajeta into a small bowl; both need to be within reach the moment the waffles come off the iron.
3. Preheat a flat waffle iron until very hot and grease it thinly — without enough heat the waffle stays soft instead of crisp.
4. Spread about 3 tbsp batter very thinly and bake for 2-3 min. until the waffle is golden brown throughout and firm at the edges.
5. Immediately place the waffle on a board, quickly spread with 1 tbsp cajeta, and sprinkle generously with Edam — the residual heat lightly melts the cheese.
6. Roll the waffle into a tight tube right away, wrap in parchment paper, and serve immediately while still crisp.