Yucatan food is markedly different from Mexican food as most of us know it. One reason is, of course, the pronounced Mayan influence, but numerous other cultures have left their mark on the cuisine as well. From the British and Spanish to the Lebanese and even the Dutch with their Edam cheese. No one knows for sure how the Dutch cheese got to this part of Mexico … some attribute it to Caribbean trade routes, others claim wealthy Yucatan hacienda owners who grew ‘henequen’, (a fiber used to make rope), brought it back from their European travels.
Like many desserts and culinary traditions around the world, the invention of ‘marquesitas’ has its own unique story. Legend has it that the marquesita was invented in the city of Merida, Mexico. During one cold (??) winter when ice cream sales were down, an ice cream vendor started experimenting with ideas to use the waffle cone in a different way. It was then that the marquesita began to take shape.
Marquesitas are like crunchy crepes: a batter is poured into what looks like a waffle maker, sweet or savory add-ins are tossed in, then the whole thing is rolled up once its crispy. The crepe itself tastes like a waffle cone with hints of vanilla and almond … but its all about what sweet and savory fillings you choose. Traditionally, Dutch Edam cheese was shaved right into the crepe.
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- 4 eggs PLUS 2 egg whites
- 2/3 cup sugar
- 3/4 cup veg oil
- 1 cup flour
- 1/2 tsp salt
- 2/3 cup milk
- 1 tsp vanilla
- 225 gm Edam cheese, grated
Ingredients
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- In a blender, place all ingredients EXCEPT cheese & puree until smooth. Set aside for 10 minutes or cover & refrigerate up to 12 hours. Stir before using.
- If a marquesita iron is not available a 10-inch crepe pan or even just a flat bottomed non-stick skillet will do just fine. Heat skillet over medium-high heat. Once hot, pour about 1/4 cup batter out in a 10-inch circular shape. You want to create a very thin layer. Once the bottom begins to become toasted & golden , loosen the edges with a spatula & flip to toast the other side.
- Sprinkle the marquesita with some grated cheese while it is still pliable. Roll up into a big, wide roll. Finish with some gated cheese on top. You can add whatever filling you choose ... sweet or savory!