Description
Whipping up a Matcha Mille Crepe Cake feels like culinary artistry that brings Japan’s delicate dessert traditions right to your kitchen. Delicate layers of green tea-infused crepes stacked with silky cream create a stunning treat that melts smoothly on your palate.
Ingredients
Scale
Main Ingredients:
- 2 cups whole milk
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon matcha powder
Supporting Ingredients:
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 pinch salt
Garnish and Filling:
- 1 ½ cups heavy cream, cold
- ¼ cup powdered sugar
- 1 tablespoon matcha powder
- ½ teaspoon vanilla extract
- Extra matcha powder for dusting
Instructions
- Whisk 3 large eggs, 2 tbsp sugar, and ½ tsp vanilla extract in a mixing bowl until smooth and slightly frothy.
- Sift 1 cup flour and 1 tbsp matcha powder into the egg mixture. Gradually pour 2 cups whole milk while continuously whisking to prevent lumps.
- Incorporate 2 tbsp melted butter into the batter. Stir until completely blended. Refrigerate the mixture for 30 minutes to rest.
- Heat a non-stick 8-inch pan over medium heat (350°F). Lightly coat with cooking spray.
- Pour ¼ cup batter into the pan, quickly tilting to spread evenly. Cook for 60-90 seconds until edges look dry.
- Flip the crepe and cook the opposite side for 30 seconds. Transfer to a cool plate. Repeat until all batter is used.
- Chill a mixing bowl in the freezer for 10 minutes before preparing the cream.
- Whip 1 ½ cups cold heavy cream with ¼ cup powdered sugar, 1 tbsp matcha powder, and ½ tsp vanilla extract until soft peaks form.
- Place the first crepe on a serving plate. Spread 2 tablespoons matcha cream evenly across the surface.
- Stack subsequent crepes, adding cream between each layer. Use all crepes and cream.
- Refrigerate the cake for 1-2 hours to allow layers to set and flavors to meld.
- Dust the top with additional matcha powder just before serving. Slice into wedges and serve chilled.
Notes
- Chill the batter for 30 minutes to let the flour absorb the liquid, creating smoother, more tender crepes.
- Use a non-stick pan and keep the heat consistent to prevent burning or uneven cooking of the delicate crepes.
- When spreading the cream between layers, use a light hand to keep the cake’s structure neat and prevent sliding.
- For a gluten-free version, swap wheat flour with rice flour or a gluten-free blend to maintain the cake’s delicate texture.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg