← Nouns Cooking · Mexican

Ingredients

• 4 eggs, plus 2 egg whites
• 130 g Sugar
• 180 ml neutral oil
• 125 g plain flour
• 160 ml Milk
• 1 tsp Vanilla extract
• ½ tsp Salt
• 200 g Edam cheese (queso de bola), finely grated
• 250 g chocolate hazelnut spread, cajeta or jam

Method

1. Whisk the eggs, egg whites and sugar until pale, then whisk in the oil, milk and vanilla. Add the flour and salt and whisk until smooth; the batter should be thin, like single cream. Rest for 10 min.
2. Heat a 20 cm non-stick frying pan (or a pizzelle or waffle-cone iron) over medium heat. Pour in about 3 tbsp of batter and swirl into a thin, even layer.
3. Cook for 2–3 min, until the underside is deep golden and the edges lift. Press it flat with a spatula, flip and cook for 1 minute more.
4. Working quickly while it is still hot and bendable, scatter cheese over one side, add a line of chocolate spread and roll it tightly into a tube. It crisps as it cools.
5. Repeat with the rest of the batter and eat while still warm and crunchy.

Tips

• If the wafers stay soft, cook them a little longer and thinner; they need to be really golden to turn crisp.
• Contains hazelnuts if you use chocolate hazelnut spread.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich Rick Bayless Rick Bayless