Marquesitas Yucatecas

Ingredients

• 150 g plain flour
• 30 g caster sugar
• 1/4 tsp fine salt
• 2 eggs
• 320 ml whole milk
• 1/2 tsp vanilla extract
• 40 g unsalted butter, melted, plus extra for the pan
• 200 g Edam cheese (queso de bola), finely grated
• 8 tbsp cajeta, dulce de leche or chocolate hazelnut spread

Before you cook

• Whisk the flour, sugar and salt together in a bowl.
• Beat the eggs with the milk and vanilla in a jug.
• Grate the Edam on the fine side of a box grater.
• Melt the butter and let it cool for a minute.

Steps

1. Pour the egg and milk mixture into the flour in three additions, whisking smooth after each, until you have a thin batter the consistency of single cream.
2. Whisk in the melted butter and leave the batter to rest for 15 minutes.
3. Heat a heavy 20 cm non-stick frying pan over medium-low heat for 2 minutes.
4. Brush the pan with a thin film of butter.
5. Pour in 60 ml of batter and swirl it straight away into the thinnest circle the pan will take.
6. Cook it for 2 minutes without touching it, until the underside is golden and the edges lift away on their own.
7. Flip the wafer and cook the second side for 3 minutes, pressing it flat with a spatula, until it is dry, stiff and biscuit-like right through.
8. Slide the wafer onto a board while it is still hot and just flexible.
9. Spread 2 tablespoons of cajeta over it, leaving a 1 cm border.
10. Scatter a quarter of the grated Edam over the cajeta.
11. Roll the wafer up tightly into a tube and press the seam closed.
12. Cook, fill and roll the remaining batter the same way, and eat them within a minute or two while the shell still cracks.