Crêpes de maïs sucré vénézuéliennes (Cachapas)
Cachapa Dites-le : kah-CHAH-pah
La cachapa est une crêpe vénézuélienne faite de maïs sucré fraîchement moulu, de lait, de sucre et d'une touche de sel, cuite sur une plaque chaude ou un budare jusqu'à ce que les bords soient dorés. Elle est consommée partout au Venezuela au petit-déjeuner, comme en-cas de rue ou comme repas principal, le plus souvent pliée autour de queso de mano ou d'un autre fromage blanc frais. La texture est tendre et légèrement granuleuse, avec une douceur naturelle du maïs et un contraste salé du fromage fondu. C'est l'un des aliments quotidiens les plus reconnaissables du pays.
Crêpes de maïs sucré vénézuéliennes (Cachapas)
Cachapa
Prononcé kah-CHAH-pah
- Pour
- 4
- Préparation
- 15 min
- Cuisson
- 20 min
- Total
- 35 min
- Niveau
- Facile
Aussi sans noix et sans œufs.
Allergènes : contient lait. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
For the cachapas
To serve
Méthode
If using fresh corn, stand each cob upright in a wide bowl and cut off the kernels; if using frozen corn, drain it well and pat dry. Put the corn in a blender with the milk, sugar, salt, and 3 tablespoons (42 g) of the melted butter.
Blend in short pulses until you have a thick, coarse puree with small flecks of corn, about 20 to 30 seconds; do not blend to a smooth liquid. Let the batter rest for 10 minutes.
Heat a budare, cast-iron griddle, or nonstick skillet over medium heat and brush it lightly with some of the remaining 1 tablespoon (14 g) butter.
Pour about 1/2 cup (120 ml) of batter onto the hot griddle and spread it into a 6-inch (15 cm) round with the back of a spoon. Cook for 3 to 4 minutes, until the edges look set and the underside is golden.
Flip carefully with a wide spatula and cook for 2 to 3 minutes more, until the second side is golden and the center is cooked through and no longer wet. Transfer to a warm plate.
Repeat with the remaining batter, brushing the griddle with the remaining butter as needed. Serve the cachapas warm, topped with slices of queso de mano and folded in half, or with the cheese alongside.
Variantes régionales
Some cooks blend one egg into the batter for a richer, firmer pancake, and others serve cachapas with shredded beef, fried pork, or butter instead of cheese.
Notes du cuisinier
- Very fresh, milky corn gives the sweetest, most tender cachapa; frozen corn works but drain it thoroughly so the batter does not become watery.
- Keep the heat at medium; too high will darken the outside before the corn batter cooks through.
- Serve immediately, because cachapas are best when hot and the cheese just begins to melt.
Servir avec
Serve hot with queso de mano or fresh white cheese, and coffee or hot chocolate.
Préparation à l'avance et conservation
The batter can be refrigerated for up to 1 day; stir before cooking. Cooked cachapas keep warm in a low oven for about 20 minutes.
