Crispy Yucatecan rolled crêpes filled with Edam cheese and Nutella, an iconic street dessert.
About this recipe
Marquesitas are the most iconic street dessert of Mérida and the entire Yucatán Peninsula: ultra-thin, crispy crêpes made from a liquid batter of flour, butter and egg, cooked on a special cylindrical mould, rolled whilst hot and filled with grated Edam cheese and Nutella. The contrast between the crispy wafer, the melted salty cheese and the sweet Nutella creates an addictive combination. Marquesita carts light up the nights of Mérida, especially along the Paseo de Montejo and the Plaza Grande.
History & Origin
Marquesitas were born in Mérida, Yucatán, in the 1930s, created by a street vendor who adapted the European wafer biscuit recipe to the Yucatecan palate. The name marquesita is a reference to the noble title of marquis, possibly a nod to the elegance the vendor wished to bestow upon his humble street dessert. Dutch Edam cheese arrived in Yucatán through Caribbean trading ports, where Dutch ships exchanged it for henequen, and it became a fundamental ingredient in Yucatecan cookery. The addition of Nutella is more recent, from the 1980s-90s, and today it is the most popular filling alongside the cheese. Marquesita carts are part of the nocturnal landscape of Mérida.
Estimated cost
£6.00
Total cost
£1.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
8g
Protein
38g
Carbohydrates
16g
Fat
1g
Fibre
280mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
En a bol large, beat the egg with the sugar until it is espumoso. Add the butter melted (warm, not hot) and mix well.
- 2
Fold in the flour tamizada alternando with the milk, mixing until you get a dough liquid smooth without grumos, similar a the dough of crepas. Leave to rest 15 minutes.
💡 La dough should ser very liquid. If queda thick, add a little more milk.
- 3
Heat a non-stick pan plana over medium heat. Grease it slightly with butter. Pour a tablespoon and half of dough and extiéndela it more thin posible formando a círculo.
- 4
Cook until the bordes despeguen and the surface it is dry (1-2 minutes). With aa spatula thin, despega the oblea and voltéala. Cook 30 seconds more.
💡 La marquesita should be very delgada and crispy.
- 5
Inmediatamente, while is hot and flexible, esparce Nutella on the surface, espolvorea cheese Edam grated generously and enrolla the marquesita formando a tubo. Serve to the momento.
💡 Hay that trabajar rápido: the marquesita endurece in seconds and not can enrollar a vez cold.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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