Cachapa Venezolana. Panqueca ó Crep de Maíz.

cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat content while still providing a savory flavor.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine can be a less expensive substitute.

Drain the canned corn well.

In a blender, add the drained corn, 2 whole eggs, butter, pre-cooked corn flour, and sugar.

Blend until the mixture is a thick dough, leaving some pieces of corn for texture if desired.

Heat a non-stick frying pan over medium-low heat and add a little oil or butter.

Pour the dough into the pan, shaping it into a rounded form about half a centimeter thick.

Cook for about 8 minutes on one side until it dries and moves easily in the pan.

Carefully flip the cachapa and cook for another 8 minutes, ensuring it doesn't burn and achieves a golden color.

Add mozzarella cheese slices on top of the cachapa and let it melt for about 8 minutes, turning off the heat afterward to let the residual heat finish melting the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens