Cachapas

Yamilette González
Cachapas are one of the favorite breakfasts of Venezuelans, so don’t think twice and prepare this Venezuelan classic. The best part is that it's a simple dish, as it is made with sweet corn, flour, and egg, then filled with fresh cheese, so go ahead and try them!
Reviewed by Editorial Team of Kiwilimón
5
|
2 comentarios
144
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 2 cups corn kernel
  • 1 egg
  • 1 cup milk
  • 1/4 cups PAN® pre-cooked white corn meal
  • 1 teaspoon salt
  • butter
  • fresh white cheese, in slices
Preparation
20 mins
5 mins
Low
  • Blend the corn kernels, egg, milk, PAN flour, and salt until you get a smooth and homogeneous consistency. Set aside.
  • Melt one tablespoon of butter in a skillet over medium heat, pour a ladle of the previous mixture, spread it with the same spoon, and cook for 2 to 5 minutes. Flip the cachapa and cook for 2 more minutes. Remove from heat and set aside.
  • Fill the cachapas with slices of cheese, fold, serve, and add a bit of butter.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by