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In a big bowl mix the corn together with the salt, water and Le Zuc. The mix should have a thick but fluid consistency. Let it stand for around 10 minutes. Heat the griddle or pan and spread a few drops of oil with the help of absorbent paper on the surface.
Using a spoon, empty approximately half a cup of the mix and spread it with the spoon until you gave it a round and thin shape. When you see the bubbles appearing in the surface, you should toss the cachapa until it gets brown on the other side. Approximately one minute per side. They serve hot, filled with cheese, margarine or with the ingredient you prefer.