Arepas with Creme Fraiche and Caviar

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 8 servings
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2 1/2 cups warm water

1 teaspoon kosher salt 

2 cups cooked white cornmeal (masarepa)

8 tablespoons lard (can substitute vegetable oil if desired)

1 cup creme fraiche 

2 hard-cooked large eggs, peeled and finely chopped 

1/2 cup minced chives

1/2 cup minced shallot 

2 ounces caviar 


  1. Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
  2. In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
  3. Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.