Cachapas are a sweet and savory appetizer or snack made from mostly corn and masarepa (arepa flour). I think of these as Venezuelan corn pancakes, which are typically served with cheese inside. They are delicious, easy to make and perfect for a light meal (girl dinner!) or appetizer.
Lately I have been working one a few classic Venezuelan recipes as I love cooking and they make feel close with my grandmother. My mother was born in Venezuela, her father was American and her mother (my grandmother) was Venezuelan. Both of my grandparents have passed away but I have some fond memories making hallacas and flan with her.
Related: Try our arepa recipe next!
Cachapas Ingredients
- Corn – fresh is great but frozen will work too
- Masarepa – arepa flour can be yellow or white, both work
- Egg
- Milk
- Salt
- Granulated white sugar
- Queso de Mano or low moisture Mozzarella
- Oil and butter, for cooking
How to make Cachapas
If you are using fresh corn cut the kernels away from the cob. In a blender or food processor add the corn and puree until mostly smooth.
Add the flour, egg, milk, salt and sugar. Blend until mostly smooth. Allow to rest for 5 minutes.
Prep the cheese but either slicing or grating. I typically slice it into small rectangles or half moons that can easily be added to the cachaps while cooking.
In a non-stick skillet heat a little butter and oil over medium/high heat. Pour 1/6 of the batter into the center. After 1-2 minutes you should see bubbles forming in the batter. Use a spatula and flip the cachapa over. This is VERY similar to making pancakes. And just like pancakes, I think it’s best to think of your first one as a test. 🙂
Once flipped allow the cachapa to cook on the other side for another 1-2 minutes. Flip again (to the original, already cooked side) and add the cheese to half. Fold the cachapa so the cheese is in the center. Cook for another minute to allow the cheese some time to melt, then remove to a plate or cutting board while you cook the rest.
Tips for Making Cachapas
- I like to use both a rubber spatula and a metal spatula to make these. I use the rubber spataula to help shape any edges that may spread too then when I initially pour the batter and also for folding the cachapas over the cheese. The more sturdy metal spatula is for flipping them.
- I have a hard time finding queso de mano, which is more traditional for this recipe, so I always use low moisture mozzarella instead. Be sure to use low moisture, it’s usually sold as a block. Higher moisture mozzarella can make the cachapas too wet and harder to work with and handle when eating.
- Since I can only make a couple of these at a time I usually put the done cachapas on a large cutting board and over them with a big glass mixing bowl while I cook the remaining batter. This keeps them warm and also helps to melt the cheese a bit more.
More Latin American & Mexican Recipes
Frequently Asked Questions
Can I cook cachapas on a griddle?
Yes, cachapas are cooked just like pancakes so a griddle will work. However, I prefer cooking them in a pan with butter and oil as it makes the edges crispier. I like the crispy edges best.
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Venezuelan corn pancakes filled with melted cheese
Instructions
-
If you are using fresh corn cut the kernels away from the cob.
-
In a blender or food processor add the corn and puree until mostly smooth.
-
Add the flour, egg, milk, salt and sugar. Blend until mostly smooth. Allow to rest for 5 minutes.
-
In a non-stick skillet heat a little butter and oil over medium/high heat. Pour 1/6 of the batter into the center.
-
After 1-2 minutes you should see bubbles forming in the batter. Use a spatula and flip the cachapa over.
-
Once flipped allow the cachapa to cook on the other side for another 1-2 minutes.
-
Flip again (to the original, already cooked side) and add the cheese to half. Fold the cachapa so the cheese is in the center.
-
Cook for another minute to allow the cheese some time to melt, then remove to a plate or cutting board while you cook the rest.
Notes
- I like to use both a rubber spatula and a metal spatula to make these. I use the rubber spataula to help shape any edges that may spread too then when I initially pour the batter and also for folding the cachapas over the cheese. The more sturdy metal spatula is for flipping them.
- I have a hard time finding queso de mano, which is more traditional for this recipe, so I always use low moisture mozzarella instead. Be sure to use low moisture, it’s usually sold as a block. Higher moisture mozzarella can make the cachapas too wet and harder to work with and handle when eating.
- Since I can only make a couple of these at a time I usually put the done cachapas on a large cutting board and over them with a big glass mixing bowl while I cook the remaining batter. This keeps them warm and also helps to melt the cheese a bit more.
Nutrition
Nutrition Facts
Cachapas Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.