Marquesitas de Sartén
Marquesitas de Sartén·(mar-keh-SEE-tas deh sar-TEN)
Mérida Market Afternoons: Antojitos & Front Porch Snacks
Walking through a lively plaza in the Yucatán at twilight is defined by an intoxicating, perfume-heavy cloud of toasted vanilla, caramelized sugar, and melting cheese. The marquesita is a brilliantly eccentric street food—a sweet, shatteringly crisp wafer rolled around salty Dutch Edam cheese and rich caramel. While vendors rely on massive cast-iron presses for that paper-thin crunch, home cooks figured out the hack years ago. By adding extra egg whites for structural rigidity and spreading the batter wafer-thin in a standard non-stick skillet, you get all the incredible snap and nostalgia of a Mérida night out, no special equipment required.
Before you start
Blend the batter.
In a blender, combine the flour, sugar, salt, whole eggs, egg whites, milk, oil, and vanilla. Blend on medium speed until completely smooth and lump-free, about 30 seconds.
Rest the batter for at least 30 minutes.
This allows the flour to hydrate and the gluten to relax, preventing the wafer from shrinking when it hits the hot pan. You can also refrigerate it for up to 12 hours.
Prep your filling station.
Cooking marquesitas is a fast-paced game. Set up your grated Edam cheese, cajeta, and Nutella right next to the stove before you turn on the heat.
Ingredients
- all-purpose flour1 cup
- white granulated sugar2/3 cup
- kosher salt1/2 tsp
- whole eggs2 large
- egg whites2 large
- whole milk2/3 cup
- neutral oil1/2 cup
- Mexican vanilla extract1 tsp
- Edam cheese8 oz
- cajeta1/2 cup
- Nutella1/2 cup
Method
- 01
Heat and lightly grease the skillet.
Heat a 10-inch flat-bottomed non-stick skillet or crepe pan over medium heat. Lightly grease it with a tiny drop of oil, wiping away the excess with a paper towel.
- 02
Pour and spread the batter wafer-thin.
Pour about 1/4 cup of the batter into the center of the pan. Working immediately, use a wet silicone spatula or the back of a spoon to push and swirl the batter out to the edges until it is as thin as paper and almost translucent in spots.
- 03
Toast until deeply golden and lacy.
Let the batter cook undisturbed for 2 to 3 minutes. You are waiting for the moisture to evaporate and the sugar to caramelize. Once the bottom is dark golden brown and the edges look dry, loosen the edges and gently flip it over. Cook the second side for 30 to 45 seconds.
- 04
Fill and roll immediately.
While the marquesita is still hot in the pan or immediately after sliding it onto a board, quickly sprinkle a generous handful of grated Edam cheese over one half and drizzle with cajeta or Nutella. As soon as the cheese begins to sweat, roll it up tightly from the filled side like a cigar.
- 05
Hold the shape to set the crunch.
You only have about 10 to 15 seconds to roll it before it cools down and shatters. Once rolled, hold it gently seam-side down against the plate for a few moments so it locks into its rigid cone shape as it cools.
Notes
Heat management is everything.
If your skillet is too hot, the batter will set into a thick pancake before you can spread it thin. Adjust to medium-low if your first batch seizes up too fast.
Embrace the dark, lacy edges.
Unlike French crepes, a marquesita should look well-toasted, almost pushing the boundary of burnt sugar. This dark golden color is what ensures the shatter-crisp crunch.
Serve them immediately.
Marquesitas wait for no one. Eat them while they are warm, crispy, and the sharp cheese is beautifully melted against the sweet caramel.