Gentle Readers, on rare occasions, inspiration strikes. Such was the case the other evening, just in time for the 3-course pancake meal. Mind you, I subbed something in for the middle pancake course, but I digress. Arepas, as I understand them, are corn pancakes, and can be thin and flat or puffy and stuffed.
Because I am all about efficiency on a school night, I opted for flat. Once you have the pancake made, the topping variety is somewhat endless. The results were off the charts good. I’m still thinking about them. Truly an amuse-bouche.
Quick and Easy Arepas Recipe
Based on The Cornbread Gospels by Crescent Dragonwagon, this recipe is intensely forgiving.
1 cup milk
1/2 cup cornmeal (the original recipe called for ground white cornmeal, but I used a local yellow with fantastic results)
1 teaspoon salt (this would be table, not kosher or sea)
1 1/2 tablespoons butter, melted
1. Put a dash of vegetable oil in your largest skillet and heat it over medium.
2. Whisk the milk, cornmeal, and salt until fully combined. Add the butter. If the batter is too thick, add a bit more milk. You want a slightly thin batter.
3. Once the skillet is hot enough to make a drop of water dance, add silver dollar size dollops of the batter, working in batches. The first one will take some time to brown (like 4 or five minutes). Flip, repeat.
4. When the arepa is cooked, take it off immediately and top it with any combo of the following:
- diced avocado
- roasted red and yellow peppers
- extra sharp cheddar cheese (Tillamook for the win!)
- black beans
- sour cream
- anything else you can dream up
Serve promptly. These are mind-blowing, just try them and trust me.
Do you like to serve meals in courses? Why or why not? Discuss in the comments section, or Tweet me!
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Coming up this Friday: An Ode to Fat.