Marquesitas

Ingredients

• 150 g plain flour
• 2 eggs
• 60 g caster sugar
• 40 g butter, melted
• 260 ml whole milk
• 3 g fine salt
• 5 ml vanilla extract
• 200 g aged Edam or queso de bola, grated fine
• 150 g cajeta or thick dulce de leche

Equipment

Grater / zester

Allergen screen

Found: gluten · dairy · egg

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Whisk the flour, sugar and salt into the eggs, let down with the milk, melted butter and vanilla to the thickness of single cream, and rest 20 minutes so the flour hydrates. 20 min
2. Heat a heavy nonstick pan or a wafer iron over medium and spread 60 ml of batter as thin as it will go, roughly 20 cm across.
3. Cook without moving it until the steam coming off the surface stops and the whole disc goes evenly pale gold and stiff at the rim, 2 to 3 minutes, then flip for 30 seconds more. 3 min
4. Scatter the grated cheese and a ribbon of cajeta across the hot wafer and roll it tight into a tube within about ten seconds, while it still bends.
5. Stand the roll upright for a minute; it should crack audibly at the first bite.