Marquesitas Recipe 45

MARQUESITAS RECIPE - (4/5)

Marquesitas Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 12

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)

Steps:

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!

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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.
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