Crisp Yucatecan Marquesitas with Edam and Dulce de Leche

What you need

• 4 eggs, plus 2 extra egg whites
• 135 g (2/3 cup) granulated sugar
• 180 ml (3/4 cup) vegetable oil, plus a little for the pan
• 125 g (1 cup) all-purpose flour
• 1/2 tsp salt
• 160 ml (2/3 cup) whole milk
• 1 tsp vanilla extract
• 200 g (2 cups) Edam cheese, finely grated
• dulce de leche, or cajeta, to taste

Method

Restated from the original video

1. 1

   Put the eggs, extra whites, sugar, oil, flour, salt, milk and vanilla in a blender and blend until smooth.

2. 2

   Let the batter rest for at least 10 min, or cover and chill it for up to 12 hours. Stir before using.

3. 3

   Heat a marquesita iron, or a 25 cm (10 in) nonstick crepe pan, over medium-high heat and wipe it with a little oil.

4. 4

   Pour in about 60 ml (1/4 cup) of batter and swirl at once to spread it into a very thin, even round.

5. 5

   Cook until the underside is golden, then loosen the edges with a spatula and flip. Keep turning every minute or so until the whole sheet is evenly brown and turns crisp.

6. 6

   While it is still hot and bendable, scatter a line of Edam down the middle and spread on some dulce de leche.

7. 7

   Roll it up tightly into a wide cylinder and lift it out of the pan. Within seconds it sets as crisp as an ice cream cone.

8. 8

   Make the remaining marquesitas the same way and eat them warm, while the shell is crisp.

Imported from patijinich.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.