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Vegetarian, Americas

Cheese cachapas

Cheese cachapas are thick corn pancakes folded over melting cheese, a Venezuelan specialty. This recipe serves 4, takes 35 minutes, is easy to make, and costs €2.00 per person. The key to success is blending the batter coarsely, so whole corn kernels stay in the mix.

Cachapas, those thick sweet corn pancakes folded over melting cheese, just like in Venezuela.

Cheese cachapas
Total time
35 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Sweet corn gives these pancakes a texture that's both soft and slightly grainy, with a hint of sweetness that catches people off guard the first time. Once folded over cheese that stretches as it melts, they turn fondant inside and golden outside. It's a dish that breaks up the weekly routine without requiring any special technique.

Cachapas almost always win kids over, who love the idea of a pancake stuffed with cheese. They're a good pick for a weeknight in summer or fall, when fresh corn is easy to find, or for a relaxed weekend meal where everyone serves themselves. Mon Chou likes to slip them into seasonal vegetarian menus.

The ingredients

4 people

Pantry

  • Canned or frozen sweet cornoften in the pantry 600 g
  • Fine corn flour 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Milk 10 cl
  • Butter 40 g
  • Fresh mozzarella or mild fresh cheese 250 g

Fruits and vegetables

  • Green salad 1
  • Lemon 0.5

Allergens Eggs, Lactose

The step by step recipe

  1. Drain the corn and blend it with the eggs, milk, corn flour, sugar, and a pinch of salt.

    Pulse the blender in short bursts, the batter should stay thick and a bit grainy.

  2. Melt a small knob of butter in a pan and pour in a ladle of batter to form a thick pancake.

    Keep them small, about four inches across, they're easier to flip.

  3. Cook each cachapa over medium heat, then flip once bubbles appear and the bottom is golden. 8 min

    Be patient, flip too soon and the pancake will tear.

  4. Place cheese on half of each pancake, fold it over, and let it melt covered. 2 min

    A lid on for one minute melts the cheese all the way through.

  5. Serve with a salad dressed with lemon and olive oil.

    A touch of acidity balances the sweet corn flavor.

Our tips to get it right

  • Let the batter rest for five minutes before the first pancake, it thickens slightly and is easier to handle in the pan.
  • Use a nonstick pan that's hot but not scorching, the corn sticks fast if the heat is too high.
  • Keep cooked cachapas warm under a kitchen towel while you finish the rest, they stay soft that way.

The variations

  • Swap the mozzarella for fresh goat cheese for a sharper version.
  • For a quicker version, make the batter the night before and cook the cachapas right before serving.
  • For kids, add a thin slice of ham with the cheese before folding the pancake.

What to serve it with

  • Green salad with lemon
  • Fresh fruit juice
  • Mashed avocado on the side

Storage

Cooked cachapas keep for 2 days in the fridge in a sealed container, ideally without the melted cheese inside. Reheat them in a skillet over low heat so they stay soft. Freezing isn't recommended, the corn texture suffers.

Questions about this dish

Can you use fresh corn instead of canned?

Yes, kernels cut from fresh ears work great and even add more flavor. You'll need about two ears of corn to get 600g of kernels.

What cheese works if I don't have mozzarella?

A mild fresh cheese that melts well, like raclette cheese or a young cow's milk cheese, works perfectly. What matters is that it turns stretchy when heated.

Can you make the batter ahead of time?

Yes, the batter keeps overnight in the fridge in a sealed container. Stir it well before cooking, since the corn tends to settle at the bottom.

Why should the batter stay grainy?

The whole corn kernels give cachapas their signature texture and structure. A perfectly smooth batter would make a thinner pancake, closer to a regular crepe.

How long does it take to make cheese cachapas?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in cheese cachapas?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cheese cachapas cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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