By 300 Sandwiches
I was told anything can go inside of an arepa, so I figured why not try a dessert version? And, why not dessert for breakfast? We were hungry! I had time! Plus, it’s still cold out in late March, E and I have NO VACATIONS to warm locales booked, and I needed something to brighten my day.
I let my sweet tooth guide my cooking. I added some cinnamon and sugar to the traditional arepa recipe, then I caramelized plantains and blackberries and stuffed them inside. The results tasted like a Latin version of stuffed French toast. Sweet, crunchy, bread-y sweet goodness, with sticky, syrupy fruit inside.
“This is good,” E told me. “It’s so good, maybe we’ll just call this thing at sandwich 250.”
Oh, does that mean someone has ALREADY done some jewelry shopping?
“Oh, um, well, ahem…okay maybe you should keep going to 300.”
(I’d recommend making these one night when you’re planning arepas for dinner—set aside some of the dough you’d use for your savory dinner portion, then use the recipe below to make dessert.)
1 cup masaraepa
1 1/2 cup water
2 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 plantain, sliced
1/2 cup blackberries
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons Greek Yogurt
Cook arepas: Combine masarepa, water, cinnamon, sugar and salt into a bowl, until a wet dough forms. Let sit a few minutes to let flour absorb the water. Then, form dough into 4 inch patties of about an inch thickness. Melt pat of butter in skillet. Brown patties about 4-5 minutes on each side, flipping once. Then pop patties on to a greased baking sheet at 300 degrees for about 10-20 minutes. When done, remove from oven and let cool.
Caramelize plantains: melt butter in medium skillet, then add plantains. Sprinkle brown sugar on top, and brown for about 5 minutes until golden. Add blackberries when about a minute away from cooking. Remove from heat and let cool for a minute or so.
Slice open arepa, then spread Greek yogurt inside. Stuff plantains and blackberries inside, and enjoy.
Recipe yields four dessert plantains.