In a mixing bowl, combine the farm-fresh eggs (2 whole eggs) and delicately whipped egg white.

Add organic granulated sugar and whisk the mixture until it becomes slightly frothy.

Gradually pour in the cold-pressed canola oil while continuously whisking to incorporate it into the eggs and sugar.

Sift in the unbleached all-purpose flour and pink Himalayan kosher salt into the egg mixture. Stir until well combined, avoiding over-mixing.

Slowly add the creamy whole milk and Madagascar vanilla extract to the batter, stirring until you achieve a smooth, lump-free consistency. Set the batter aside.

If using the optional fillings, have the aged Edam cheese finely shredded, artisanal chocolate hazelnut spread, and handcrafted jam ready for filling the Marquesitas.

Heat a special Marquesita iron or a large non-stick skillet over medium heat. If using a skillet, lightly grease it with oil to prevent sticking.

Pour a ladleful of the prepared batter onto the hot Marquesita iron or skillet, spreading it thinly and evenly to cover the surface.

Cook the batter for about 2-3 minutes or until the edges start to crisp up and lift easily.

If adding fillings, sprinkle the desired amount of shredded Edam cheese or spread the chocolate hazelnut spread or jam over half of the cooking batter.

Carefully fold the Marquesita in half, enclosing the filling, and press down gently with a spatula.

Cook for an additional 1-2 minutes or until the Marquesita becomes golden brown and crispy.

Remove the Marquesita from the heat and transfer it to a cutting board.

Allow it to cool for a moment before cutting it into smaller pieces or rolling it into a cone shape, depending on your preference.

Serve the Marquesita warm and enjoy its delightful flavors and textures.