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  • Prep Time


  • Total Time


  • Servings



  • For the batter:

  • 4

    eggs plus 2 egg whites

  • cup granulated sugar

  • ¾

    cup canola oil

  • 1

    cup all-purpose flour

  • ½

    teaspoon kosher or coarse sea salt

  • cup whole milk

  • 1

    teaspoon vanilla extract

  • For the filling:

  • 2

    cups Edam cheese shredded (optional)

  • 1

    cup chocolate hazelnut spread (optional)

  • Jam of your choice (optional)


Add all of the batter ingredients to a blender and puree until smooth. Set aside and let rest for 10 minutes, or cover and refrigerate up to 12 hours. Stir before using. Heat a 10” crepe pan or flat bottomed non-stick skillet over medium-high heat. Once hot, pour about 1/4 cup of batter and spread out in a circular shape to cover the entire pan. You want to create a very thin layer. Once the bottom begins to become toasted and golden, loosen the edges with a spatula and flip to toast the other side. Continue to flip another 2 times until the batter starts to crisp. Add desired filling - chocolate hazelnut spread and Edam cheese are traditional to the Yucatán Peninsula. Roll up into a big and wide roll. As soon as, you remove it from the heat it will begin to crisp up like a wafer cone. Enjoy!


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