Cachapas pancakes
4 servings
60 minutes
Kachapas are an amazing treat from Latin American cuisine, combining a delicate texture and rich flavor. These pancakes are made from corn flour, giving them a light sweetness and softness. They are filled with aromatic cream with vanilla notes and then caramelized with berries and cognac, creating a captivating play of flavors – from sweet to slightly tart. This dish is perfect for festive moments or simply to delight yourself and loved ones with a refined dessert. Serving it with vanilla ice cream, fresh mint, and powdered sugar makes kachapas not only a gastronomic delight but also a true work of art.
1
Whisk the eggs with milk, sugar, and salt using a blender. Then add flour and vegetable oil at the end. Let the resulting batter rest for 20 minutes, strain through a sieve, and fry medium-sized pancakes in vegetable oil.
- Chicken egg: 6 pieces
- Milk: 450 ml
- Sugar: 110 g
- Salt: 8 g
- Wheat flour: 56 g
- Vegetable oil: 45 ml
2
For the filling, separately whisk the yolk, sugar, and vanilla sugar. Then add flour through a sieve, pour in milk, and cook in a water bath. Let it cool. Add soft butter to the mixture and mix thoroughly.
- Egg yolk: 3 pieces
- Sugar: 110 g
- Vanilla sugar: 7 g
- Corn flour: 30 g
- Milk 3.2%: 375 ml
- Butter: 95 g
3
Spread cream on the fried pancakes, fold them into triangles. Heat the pan on the stove. Pour 30 g of sugar into the pan, melt it, add 20 g of butter, then place the triangles in the pan, frying on both sides with 20 g of strawberries and 10 g of blueberries. Finally, add 30 g of cognac and flambé.
- Sugar: 110 g
- Butter: 95 g
- Strawberry: 30 g
- Blueberry: 10 g
- Powdered sugar: 5 g
4
To serve the pancakes, stack them on top of each other, sprinkle with fried berries, place a scoop of vanilla ice cream on top, add a mint sprig and powdered sugar.
- Strawberry: 30 g
- Blueberry: 10 g
- Fresh mint: 1 piece
- Powdered sugar: 5 g