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Corn Crepes from Costa Rica.
And a winner for our jam giveaway!
Costa Rica has a slew of restaurants, but they all are on the other side of the Hudson River in New Jersey. I’ve always wanted to try traditional Costa Rican food, but it looks like it’ll just be me cooking something tasty in the kitchen for this particular Eating A-Z in NYC newsletter.
Costa Rica is sandwiched between Nicaragua and Panama with Pacific and Caribbean coastlines. A quarter of the country is protected rainforest and jungle, which deep down inside makes me happy to know some green parts of the world are still being preserved. Costa Rican cuisine primarily consists of rice and black beans, which can be served up to three times a day with an accompaniment of fruits and vegetables. There are other dishes that Costa Ricans enjoy, one of which is chorreadas. These thin corn pancakes, which I think are akin to Swedish crepes, come together super quick in a blender or food processor and cook in a hot sizzling pan in less than 5 minutes.
Chorreadas (adapted from Recipes from Costa Rica)
2 cups corn (can be fresh, frozen, or canned, just make sure to drain if canned)
1/3 cup flour
1/4 cup sugar
1/3 cup milk (I used half + half, but I’m sure you can use plain nut milk as well)
1 1/2 tsp vanilla
1/8 tsp cinnamon
pinch of salt
Butter or oil to lightly grease the pan.
Combine all ingredients in a blender or food processor. Heat a lightly greased pan over medium-high heat. Pour 1/4 cup of the batter onto the pan. Cook until brown on each side. The pancakes will be very thin.
These corn pancakes are usually served with sour cream on top. I ate them plain and they were super delicious. They have a bit of a custardy inside that I really enjoyed and loved. I made several and couldn’t finish them so I put them in the fridge and reheated them the next day. They reheat pretty well.
Go forth and make yourself these easy, peasy corn cakes! 🌽🥞
The winner of the Green Acres Elderberry Jelly and Ginger Fig Jam is Jessica Grosman!! I will send you a personal email Jessica so I can send these yums through snail mail 😉.
Cook. Eat. Repeat.