Butter oozing down a pile of hot corn-cakes mingled with the sweet fragrant flavor of Maple…Yum! It’s Arepas for breakfast!!! There are so many ways to prepare Arepas. These small corn-cakes are sold in Venezuelan restaurants called areperías and are stuffed with all manner of fillings like a sandwich.
I will eat them stuffed with soft salty cheese or filled with black beans and rice and a few diced jalapenos but, I love them drenched in butter and covered in maple syrup….drool, all the components of a perfect comfort food breakfast!
Throw some butter in a pan mix up some PAN flour and water and breakfast is served. Drizzle maple syrup over the cakes and get ready for a taste sensation. The crisp out side crust, versus the creamy middle complement each other perfectly.
2-3/4 cups boiling water
2 cups PAN cornflour
4 tablespoons salted butted
In a large bowl, mix together the cornmeal and salt, Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5 to 10 minutes. Form into 2 inch disc shapes, melt butter in a non-stick skillet, cook arepas on medium high heat until both sides are golden brown. Serve with warm maple syrup..
You might also like my recipe for Arepas con Philadelphia Queso