In Cheese, Chocolate, Chocolate, Dessert, Eggs, Hazelnut, Hispanic, Mexico, Milk, Nutella, Pati's Mexican Table, Recipes, Snacklicious, Sweet Paradiso, Vanilla



By Pati’s Mexican Table.


Serves 6-8 rolls ūüíĀ‚Äć‚ôÄÔłŹ




For the batter:

  • 4¬†eggs,¬†plus 2 egg whites
  • 2/3¬†cup¬†granulated sugar
  • 3/4¬†cup¬†canola oil
  • 1¬†cup¬†all-purpose flour
  • 1/2¬†teaspoon¬†kosher or coarse sea salt
  • 2/3¬†cup¬†whole milk
  • 1¬†teaspoon¬†vanilla extract

For the filling:

  • 2¬†cups¬†Edam cheese,¬†shredded, optional
  • 1¬†cup¬†chocolate hazelnut spread
  • 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‚ÄĚ 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 Yucat√°n 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!


Need more culinary flavour? Check out Pati’s Mexican Table!