Matcha Crepes
User Reviews
5
Matcha Crepes
Description
These Matcha Crepes come from a batter that combines flour, eggs, milk, sugar, vanilla, and matcha green tea powder. The matcha powder provides a subtle earthy flavor and a distinctive green hue. Mixing the ingredients in a blender ensures a smooth batter, which is then refrigerated for at least 30 minutes to allow the flour to hydrate, resulting in crepes that have a delicate but not rubbery texture.
Cooking in a lightly greased frying pan over medium-low heat with a 1/4 cup batter scoop creates thin crepes about 8 inches in diameter. The first side is cooked for about 2 minutes until set and lightly browned, then flipped and cooked for an additional 30 seconds. Cooling the crepes on a rack prevents sogginess while stacking. These crepes are soft and pliable, perfect for rolling or folding with fillings.
Serve the matcha crepes with a dusting of powdered sugar, whipped cream, and fresh sliced fruit, along with maple syrup for sweetness. The subtle bitterness of the matcha balances well with sweet and creamy accompaniments, making this a refined breakfast or dessert option. The recipe yields 6-8 crepes depending on pan size.
Ingredients
- 100 g all-purpose flour
- 80 g egg 1 ½ large eggs, beaten
- 25 ml vegetable oil or melted butter
- 15 g granulated sugar
- 160 ml milk whole
- 25 ml water
- 1 teaspoon vanilla extract
- 6 g matcha green tea powder
- pinch salt
For garnish:
- Fruit sliced
- Whipped Cream
- maple syrup
- powdered sugar
Instructions
For key visual process photos, refer to the body of the blog post.
Prepare matcha crepe batter:
- Combine all ingredients in a blender and blend for about 1 minute until smooth.
- Pour the batter into a measuring cup or mixing bowl and place into the fridge to rest, at least 30 minutes, or longer.
When ready to cook:
- Remove crepe batter from the fridge and give it a stir.
- Heat up a frying pan over medium-low heat.
- Lightly grease with 1 teaspoon of vegetable oil and wipe off any excess oil with paper towel.
- Using a ¼ C measuring cup, scoop the batter and pour into the frying pan (I used an 8" frying pan), tilting it so the entire surface is coated with a thin layer of batter.
- Let it cook for about 2 minutes on one side, and then flip and cook for another 30 seconds on the second side.
- Remove the matcha crepe and place onto a cooling rack to cool completely.
- Repeat with the remainder of the crepe batter.
- Serve matcha crepes with a dusting of powdered sugar, whipped cream and fresh fruit.
Notes
- This recipe yields approximately 6 to 8 crepes, each about 8 inches in diameter, depending on the size of your frying pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 45mg | 2% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 251IU | 5% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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