Matcha Mille Crepe Cake
User Reviews
5
Matcha Mille Crepe Cake
Description
Matcha Mille Crepe Cake is composed of many thin crepes flavored with matcha green tea powder, stacked one on top of another with layers of whipped cream in between. The batter is blended smooth and rested before cooking to ensure tender crepes without tearing. Each crepe is cooked briefly on a lightly greased pan until set, then flipped for a short time to finish cooking. The whipped cream is gently sweetened and contains vanilla to complement the earthy matcha flavor. Optionally, thin slices of strawberry can be layered between the crepes for a fruity brightness.
The final cake is assembled by layering crepes and cream, chilled to help the cream set for easy slicing. It offers a delicate and creamy texture that contrasts the slight chew of the crepes.
This cake can be made ahead and held refrigerated to let flavors meld. The number of layers may vary depending on the size of the crepes.
Ingredients
For the matcha crepes:
- 330 ml milk whole
- 40 ml water
- 3 egg about 160ml, large
- 45 ml unsalted butter or vegetable oil, melted
- 200 g all-purpose flour
- ⅛ teaspoon salt sea salt
- 45 g granulated sugar
- 2 teaspoon vanilla extract
- 12 g matcha green tea powder
For the whipped cream:
- 100 ml heavy whipping cream chilled, at least 36% milkfat (MF)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For the strawberry layer: (optional)
- 6-8 strawberries sliced thinly, fresh, depending on size
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.
Make the crepes:
- 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 about 2 tablespoon (half the cup) into the frying pan (I used an 6" 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.
Make the whipped cream:
- Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
- Whip the cream with a whisk until it reaches stiff peaks.
- Store whipped cream in the fridge until ready to assemble.
Assemble the matcha crepe cake:
- Place a matcha crepe onto a cake board.
- Add a dollop of whipped cream and spread it evenly over the crepe with an offset spatula.
- Place another matcha crepe on top and repeat the process.
- For the middle strawberry layer, add the matcha crepe, cover with cream, and add thinly sliced strawberries.
- Cover the strawberries with another layer of cream, and place a matcha crepe on top.
- Finish with a matcha crepe on top and a dusting of matcha powder over the surface.
- Decorate with additional whipped cream and strawberries.
- Place into the fridge to firm up, at least 1 hour.
- Slice with a sharp, serrated knife and serve chilled.
Notes
- Let the crepe batter rest in the refrigerator at least 30 minutes for best texture.
- Use a gentle heat when cooking crepes to prevent tearing and ensure even cooking.
- Chill the assembled cake to allow the whipped cream layers to set for cleaner slices.
- Fresh strawberries add a nice contrast but are optional depending on your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 81mg | 3% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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