Matcha Mille Crepe Cake #Recipe
My mom has recently become a fan of making her own crepe with strawberry jam or marmalade jam. She was happy to find an easy crepe recipe on Food Wishes (Chef John) website and shared it with me. Then I suggested that we make a Matcha Mille Crepe Cake! It’s so easy, but required a bit more time to make. No baking required! Below I will walk you through my steps on how to make a Matcha Mille Crepe Cake.
MATCHA MILLE CREPE CAKE
Yield: 12 servings | Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Soft, sweet, tender cake. Your friends and family will love this! Who doesn’t love matcha green tea!?
2 cups flour
2 1/2 cups milk
4 tbsp oil (I used butter in replacement of oil because I love butter)
1/2 tsp salt
(I slightly modified Chef John’s directions to better suit my preference)
- Whisk the eggs in a bowl. I used a hand whisker.
- Add a little bit of flour and milk, whisk some more.
- Add soft/melted butter and salt. Don’t add in butter that’s too hot. We don’t want to cook the eggs! Continue to whisk.
- As you keep whisking, add more flour and milk little by little. I do this because I found that the batter gets clumpy when I dump the flour and milk all at once.
- After all the ingredients are well blended, refrigerate the batter in a closed container for one hour. Why? Because Chef John told me to! :) He said it will taste better.
- After the one hour is up, heat up a crepe pan on medium heat and spray on cooking oil. You can use a regular pan too. The only reason I used a crepe pan is that the sides are short, making it easier to slide a spatula under the crepe and flip it.
- Add approximately 1/4 cup of batter on the pan and swirl the batter to cover the pan.
- When the top side is dry (about 45 seconds), flip the crepe with a spatula.
- Cook it for another 15-30 seconds.
- Remove from pan. You’ll see some light brown spots and that’s normal. Chef John said that you want those spots.
- You will end up with approximately 26 crepes, depending on how big your crepes are.
- Let cool.
Credit: I followed Food Wishes’ recipe. The original recipe can be found here: https://foodwishes.blogspot.com/2008/06/how-to-make-crepes-even-messed-up-ones.html and Youtube video here: https://www.youtube.com/watch?v=C1DgmbMMOgA
MATCHA WHIPPED CREAM INGREDIENTS:
2 cups whipping cream (liquid)
4 tbsp matcha powder
2 tsp vanilla extract
3-6 tbsp powdered sugar
(I slightly modified Eugenie Kitchen’s directions to better suit my preference)
- Pour liquid whipping cream and vanilla extract to a mixing bowl and start mixing with an electric mixer.
- Add matcha powder one teaspoon at a time and powdered sugar a table spoon at a time to taste. Too much matcha can lead to a bitter taste so use the powdered sugar to offset this. I originally used 3 tbsp of sugar and found that it needed approximately 2 more tbsp for the perfect sweetness level. Just be careful not to add to much because there is no going back.
- Mix all the ingredients by hand with a whisk so that the matcha and powdered sugar do not fly out of the bowl.
- Once the matcha and powdered sugar have been mixed in, you can switch to using an electric mixer. Start from the lowest setting and gradually increase to the highest setting.
- You know it’s done when you stop the mixer, lift it out of the mixture, and see the mixed ingredients have formed stiff peaks.
Credit: I followed Eugenie Kitchen’s recipe. The original recipe can be found here: http://eugeniekitchen.com/green-tea-whipped-cream/
DIRECTIONS OF ASSEMBLING THE CAKE:
- Put a crepe on a plate.
- Add a thin layer of matcha whipping cream with a spatula.
- Put a crepe again then matcha whipping cream.
- Keep alternating until you reach your last crepe.
- Add a thick layer of whipping cream on the top.
- Sprinkle some matcha powder with a small strainer to make it pretty. Don’t put too much because you don’t want it to be too bitter.
TADAAA! All done! That wasn’t too hard, was it? Enjoy your cake :)