Matcha Crepe Cake Recipe: Green Tea Mille Crepes

Jump to Recipe Print Recipe

The timeless elegance of French desserts and the distinctive flavor of Japanese matcha come together in this delicious matcha crepe cake. This dessert is a stunning combination of many thin layers of crepe with matcha flavored cream in between, creating a texture that is both silky and subtly firm, with a taste that’s unmistakably matcha: earthy, aromatic, and just the right amount of sweet. I find that it’s a showstopper of a dessert ideal for special occasions or when you want to treat yourself to something unique.

The process involves preparing a smooth, colorful batter, cooking the crepes to perfection, and then carefully assembling the layers with a light, matcha-infused pastry cream.

Though it requires more time than a usual cake, the end result is both gratifying and delicious. Each slice reveals the intricate layers, marrying the slight bitterness of matcha with the richness of the cream.

Key Takeaways

  • Matcha crepe cake is a fusion of French and Japanese flavors and techniques.
  • It requires attention to detail, from the preparation of the batter to the assembly of the cake.
  • This beautiful dessert is perfect for those looking to enjoy a special treat that is both visually and gastronomically pleasing.

Ingredients And Proportions

Before we dive in, let me lay it out: precision is key when making a Matcha Crepe Cake. You’ll want to measure your ingredients just right to get that perfect, delicate texture.

Matcha Crepe Components

For the crepes, I swear by the following:

  • Eggs: 3 large ones, because they’ll give structure to your crepes.
  • Milk: 2 cups, to make the batter silky and pourable.
  • Cake Flour: 1 cup, for crepes that are light and airy.
  • Sugar: Just a tablespoon, to balance the matcha’s bitterness.
  • Melted Butter: 1½ tablespoons, to add richness to the batter.
  • Matcha Powder: 2 tablespoons, for that distinct green tea flavor.
  • A pinch of salt, to elevate all the flavors.

Mix these ingredients following the steps discussed on Just One Cookbook to get a smooth and vibrant crepe batter.

Cream And Filling

For the cream and layers, I gather:

  • Heavy Cream: 2 cups, to whip up a pillowy filling.
  • Sugar: ¼ cup, for a touch of sweetness in the cream.
  • Vanilla Extract: 1 teaspoon, because vanilla and matcha are a match made in heaven.
  • Fresh Fruit: Optional, but I sometimes like to add thinly sliced strawberries between the crepes for a fruity surprise.

I whisk together these key ingredients to form a light and sweet compliment to the matcha crepes. For a foolproof method, check out The Great British Bake Off recipe that ensures your cream is just the right consistency.

Prep

Let’s go through each step, ensuring we’ve got everything from the mixing bowl to the cooling rack covered.

Creating The Perfect Batter

I start with a large mixing bowl, grabbing a sieve to sift together my dry ingredients—ensuring no lumps for a silkier batter. I whisk in the wet ingredients gently, achieving a mixture that’s smooth as velvet.

I typically let my crepe batter rest; this allows for the flour to fully hydrate and for air bubbles to dissipate, leading to finer, thin crepes.

Cooking Crepes To Perfection

The frying pan’s temperature is my canvas, medium-low usually does the trick. I pour a modest amount of batter, tilting the pan for even distribution, and cook each crepe until the edges lift.

I keep an eye on the time; about one minute per side should do it, flipping them carefully with a spatula. The goal is a pile of delicate, golden-edged crepes.

Filling And Layering Techniques

I spread a thin layer of the matcha filling onto a crepe atop my cake stand, then repeat, watching as my masterpiece rises.

I use a cooling rack for each fresh crepe, letting them come to room temperature to maintain the structural integrity of my cake. It’s methodical—a light touch with the spatula and a keen eye for evenness ensures a professional finish.

Finishing Touches

Layers of delicate matcha crepes stacked with creamy filling, topped with a dusting of matcha powder and garnished with fresh berries

Once you’ve layered up your matcha crepe cake, it’s all about those final flourishes that transform it from a simple stack into a stunner.

Decorating Your Dessert

I love making this cake as lush and visually enticing as possible. I start by whipping up some heavy cream until it forms soft peaks. Then I take a piping bag and pipe rosettes or dollops.

I love slicing up strawberries and mangos for a fresh, vibrant contrast against the green matcha. A generous dusting of powdered sugar creates a snow-capped effect that makes the layers pop.

If I’m feeling particularly fancy, I make a white chocolate ganache—just heat up some cream and pour it over white chocolate, wait a bit, then stir until smooth.

Drizzling that over the top adds a rich, smooth finish. When it’s all decorated, I like to let the cake chill in the fridge to set everything in place. If it’s a hot day, I might pop it in the freeze for a bit to make sure it’s nice and firm.

Sometimes, though, I’m in the mood for some chocolatey goodness, so turning this into a chocolate crepe cake with matcha is just divine. A little cocoa powder in the crepes, and I’ve got myself something truly indulgent.

And if I’ve got leftover strawberries, why waste them? I’ll whip up a quick strawberry matcha latte to serve alongside my cake. It’s the perfect pairing, trust me.

Matcha Crepe Cake Recipe
Print

Matcha Crepe Cake Recipe

Recipe by thisrecipelifeCourse: DessertCuisine: JapaneseDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes

Light, airy crepes stacked with creamy vanilla filling create a delightful dessert.

Ingredients

  • For the Crepes:

  • 3 large eggs

  • 2 cups milk

  • 1 cup cake flour

  • 1 tablespoon sugar

  • 1½ tablespoons melted butter

  • 2 tablespoons matcha powder

  • A pinch of salt

  • For the Filling:

  • 2 cups heavy cream

  • 1/4 cup sugar

  • 1 teaspoon vanilla extract

  • For Garnish:

  • Fresh fruit (e.g., strawberries, raspberries, or kiwi)

Directions

  • Make the Crepe Batter:
  • In a large mixing bowl, whisk together the eggs and milk until well combined.
  • Sift the cake flour, matcha powder, sugar, and salt into the egg mixture. Whisk until smooth.
  • Stir in the melted butter.
  • Let the batter rest in the refrigerator for at least 30 minutes.
  • Cook the Crepes:
  • Heat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of butter or oil.
  • Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom evenly.
  • Cook for 1-2 minutes until the edges start to lift and the crepe is lightly browned. Flip and cook for another 30 seconds.
  • Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Allow the crepes to cool completely.
  • Prepare the Whipped Cream Filling:
  • In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
  • Add the sugar and vanilla extract, and continue whipping until stiff peaks form.
  • Assemble the Crepe Cake:
  • Place one crepe on a serving plate. Spread a thin layer of whipped cream over the crepe.
  • Repeat with the remaining crepes and whipped cream, ending with a crepe on top.
  • Smooth the sides of the cake with a spatula.
  • Garnish and Serve:
  • Garnish the top of the crepe cake with fresh fruit.
  • Refrigerate the crepe cake for at least 1 hour before serving to allow the layers to set.

Frequently Asked Questions

Here are some common questions you might have about making that perfect matcha crepe cake.

What are the necessary ingredients for a matcha crepe cake?

To whip up a delightful matcha crepe cake, you’ll need basics like milk, flour, eggs, and sugar, coupled with matcha powder to give it that signature green tea flavor. For a detailed breakdown, check out Catherine Zhang’s ingredient list on Matcha Mille Crepe Cake.

How can one make a matcha crepe cake that’s easy and simple?

The easiest way to make a matcha crepe cake is by preparing a smooth batter, cooking thin crepes, and layering them with whipped cream. Just One Cookbook outlines a simple approach to achieve a delicious result without complicating the process.

What’s the secret to the best matcha crepe cake?

The secret hinges on using high-quality matcha powder for that vibrant color and earthy flavor and ensuring the crepes are uniformly thin and smooth. Takes Two Eggs offers insights into perfecting the batter at Matcha Crepe Cake.

What sets matcha crepe cake apart from a traditional cake?

Matcha crepe cake stands out due to its delicate layers of crepes interspersed with cream, creating a texture that’s both light and luxurious, whereas traditional cakes are often spongier and denser.

Why does the matcha mille crepe tend to be pricier than other desserts?

The meticulous process of making numerous crepe layers, along with the cost of high-grade matcha powder, can make the matcha mille crepe a more premium dessert option. Each layer is crafted with care, contributing to the final product’s cost.

How is a mille crepe cake different from a crepe roll?

A mille crepe cake is composed of many individual crepes layered with cream. Meanwhile, a crepe roll wraps the filling within a single, larger crepe.

The no-bake Japanese Matcha Green Tea Mille Crepe Cake recipe by Indulge With Mimi highlights the layering technique that differentiates it from a crepe roll.