Dessert Eggs Pati Jinich

Hard Wafer Rolls



By Pati’s Mexican Table.


Serves 6-8 rolls ?‍♀️




For the batter:

  • 4 eggsplus 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 cheeseshredded, optional
  • 1 cup chocolate hazelnut spread
  • Jam of your choiceoptional



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!


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