Cachapas (Venezuelan Corn Cakes)
Corn is an important staple of Venezuelan cuisine. These cachapas are a thin pancake made out of corn, milk, eggs, and masa flour. They are served folded over, almost like an omelette, filled with a variety of cheeses such as cream cheese, mozzarella, and homemade farmer’s cheese. Besides the sweet cheese filled variety, there are large savory cachapas filled with meats, veggies, multiple sauces, etc; a lot like Venezuelan sandwiches.
Servings: 6 cachapas
Equipment
- food processor
Ingredients
- 2 cups corn
- 1/4 cup masa flour
- 1/2 cup whole milk
- 1 large egg
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp butter for frying
Cheese Filling
- 2 oz cream cheese
- 1 oz queso fresco
- 1 tsp sugar
Instructions
- Blend the cream cheese, queso, and sugar in a food processor until smooth anc spreadable. Scoop out and set aside.
- Add all of the cachapas ingredients to the food processor.
- Process until smooth. Let sit for 10 minutes before using.
- Melt the butter on a griddle over medium heat. Ladle a 1/2 cup of the batter per cachapas into the pan. Cook for 4-5 minutes until golden brown and crispy.
- Flip.
- Place a good dollop of the cheese spread on the bottom half of each cachapas. Cook for 3 minutes.
