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Making marquesitas at home is relatively simple, although having a crepe maker can make the process easier.


1 c flour (all purpose flour)
1 1⁄2 c milk (whole milk)
2 egg (large)
1 T sugar
3 dr vanilla extract (optional)
1 pn salt
1 c cheese (your choice of shredded cheese)
1 c ham (thinly sliced or diced)
  cooking fat (butter or oil spray, for greasing)


In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract (if using), and a pinch of salt until smooth. Let the batter rest for about 30 minutes.

Preheat your crepe maker or a non-stick skillet over medium heat. Lightly grease it with non-stick spray or a small amount of butter.

Pour a small amount of batter onto the center of the crepe maker or skillet. Quickly spread it out into a thin layer using a crepe spreader or the back of a spoon.

Allow the batter to cook until it starts to turn golden brown and crispy at the edges. This usually takes about 2-3 minutes.

Sprinkle a generous amount of shredded cheese and ham over half of the marquesita.

As soon as the cheese starts to melt, use a spatula to carefully roll the marquesita into a tube-like shape.

Remove the marquesita from the crepe maker or skillet and serve it hot.

Continue this process with the remaining batter and fillings.

Total time
30 minutes
Cooking time
Preparation time
4 servings


Use a Mexican cheese, like Chihuahua, or take your pick of Cheddar, Edam, Gouda or your favorite.


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