Cheese-filled crepes

alexandra romero
The Yucatecan marquesitas are a dessert that combines sweet and savory flavors, as well as different textures. The dough, which is shaped like a flute, is very crunchy and is filled with cheese, then topped with cajeta, chocolate, condensed milk, and other sweet toppings.The marquesitas, created by Mr. Polo Mena in 1937, can be found at street stalls where they are cooked on a very hot griddle; however, at Kiwilimón we made a special recipe so you can enjoy this Yucatecan dessert at home, you just need a large skillet!So don’t think twice and learn how to prepare these cheese-filled crepes, they taste just like marquesitas!Click to see more Yucatecan recipes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 egg whites
  • 160 grams flour
  • 1 cup sugar
  • 6 tablespoons whole milk
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla essence
  • butter, to cook the crepes
  • Cheese Ball, grated, to fill the marquesitas
Preparation
15 mins
20 mins
Low
  • In a bowl, mix the egg whites, flour, sugar, milk, butter, and vanilla with a whisk to break up any lumps. Set aside.
  • Heat a little butter in a skillet over medium heat, pour in ½ ladle and cover the entire skillet, forming a layer that is not too thin but also not too thick. Additionally, you can use a wet spatula to stretch the marquesita.
  • Cook for 5 minutes, flip, and finish cooking for 2 more minutes. Then add the cheese and roll quickly, without letting it cool. Kiwilimón tip: remember that the faster you roll the marquesita, the easier it will be.
  • Serve the marquesitas on a wooden board with wax paper and accompany with your choice of toppings.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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