Marquesitas Rápidas de Sartén
(mar-keh-see-tas rah-pee-das deh sar-ten)
Antojitos de la Noche (Bringing the Street Market Home)
If you’ve ever wandered through a Mexican street market at night, you know the intoxicating aroma of vanilla and caramelizing sugar hitting a hot iron press. While traditionally made on heavy commercial presses in the Yucatán before conquering night markets nationwide, this genius sweet-salty crunch of melting Edam cheese and rich cajeta can be faithfully reproduced in an Ohio suburb. By boosting the batter with extra egg whites for structure and relying on a standard non-stick skillet, this weeknight adaptation delivers the exact shatteringly crisp wafer and profound taste of home.
Ingredients
- all-purpose flour1 cup
- granulated sugar1/2 cup
- unsalted butter1/4 cup
- egg1 large
- egg whites2 large
- whole milk1/2 cup
- water1/4 cup
- Mexican vanilla extract1 tsp
- kosher salt1/4 tsp
- Edam cheese1 1/2 cup
- cajeta or dulce de leche1/2 cup
Method
- 01
Combine the flour, sugar, melted butter, egg, egg whites, milk, water, vanilla, and salt in a blender and process until completely smooth and frothy.
Scrape down the sides if necessary to ensure no dry clumps of flour remain.
- 02
Set the batter aside to rest at room temperature for at least 30 minutes.
This relaxes the gluten and hydrates the starches, ensuring the wafer crisps up instead of turning into a spongy pancake.
- 03
Heat a 10-inch non-stick skillet over medium heat and lightly grease the pan.
Use a tiny dab of butter or a quick spray of cooking oil, wiping away the excess with a paper towel so you only have a micro-layer of fat.
- 04
Pour a quarter cup of the batter into the center of the pan and aggressively swirl it.
The goal is to stretch the batter into a very thin, even circle covering the entire bottom of the skillet.
- 05
Cook undisturbed for 1 to 2 minutes until the edges begin to turn golden brown and lacey, then confidently flip the wafer over.
Cook for another 30 to 45 seconds on the second side. You can flip it one more time if it needs extra browning for maximum crunch.
- 06
Working as fast as humanly possible, sprinkle a generous handful of cheese and a drizzle of cajeta over one half of the hot wafer and roll it tightly like a cigar.
Do this while it is still in the pan or the exact second it is removed. It will transform from a soft crepe into a shatteringly crisp wafer cone in seconds as it hits the air.
Notes
The secret is speed.
Have your fillings ready to go. Roll it up immediately while it's still hot enough to burn your fingertips just a little bit. If you hesitate, it will crack and shatter.
Substitutions for the true flavor.
Look for Queso de Bola (Edam cheese) in the deli section, recognizable by its red wax coating. If you cannot find it, a mild white Cheddar or Gouda will provide the necessary savory contrast to the sweet caramel.
From Cook Oaxacan in America.