Matcha Mille Crepe
Soft, thin crepes with rich matcha flavor and smooth, sweet cream layers make for an irresistible dessert.
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Estimated Time
- Preparing 15 min
- Cooking 2 hr
Nutritions / Serving
-
Energy432 kCal
-
Carbs34 g
-
Protein4 g
-
Fat33 g
Serves 8.
Ingredients
Crepe Batter
- Whole Milk 250 g
- Granulated Sugar 30 g
- Cake Flour 80 g
- Corn Starch 15 g
- Salt 1 g
- Egg 2 pc
- Cooking Oil 20 g
- Matcha Powder 5 g
Matcha Cream Filling
- Whipping Cream 700 g
- Granulated Sugar 100 g
- Matcha Powder 20 g
In a large bowl, combine matcha powder and oil, whisking until smooth and free of lumps.
Add eggs, sugar, and salt, mixing well. Then add flour and corn starch, stirring to a smooth, thick batter.
Gradually add milk in 3–4 portions, whisking well each time. Once all milk is added, strain the batter through a fine sieve to remove any lumps.
Use a non-stick skillet slightly larger than 6 inches. Heat the skillet over medium-low to 120–130°C, then remove from heat. Stir the batter and pour a ladleful into the skillet, tilting to spread evenly and pour off any excess.
Return the skillet to heat, cooking until bubbles appear, then use a spatula to remove the crepe. Stack the crepes as you make them.
Repeat until all batter is used, making 16–18 crepes of around 7 inches in diameter. Cover with plastic wrap and refrigerate for 2 hours.
For the matcha cream, combine matcha powder with 100 g of whipping cream to form a matcha paste. Add the remaining cream and sugar, then whip until firm.
On a cake board, alternate layers of crepes and matcha cream, using about 35–38 g of cream per layer. Stack 14–15 layers for a sufficient cake height.
Refrigerate the assembled cake for at least 4 hours or overnight to set. Before serving, dust with matcha powder.
Discussion
This recipe makes a 6-inch matcha mille crepe cake; adjust quantities proportionally for other sizes.
Mixing matcha powder with part of the cream helps minimize clumping.
Start with a thick batter by mixing dry ingredients with minimal liquid, then thin it out gradually to reduce lumps. This method is also used in the previous Canele recipe.
Any shallow non-stick pan works for crepes; a shallower pan minimizes waste and ensures enough crepes.
The ladle size should match the pan, allowing a single pour to cover the bottom. Adding batter in multiple pours may create uneven crepes.
Ideal pan temperature is 120–130°C; without a thermometer, time each heating based on results.
Weigh each layer of cream if precise and uniform layer is desired; otherwise, estimate by eye for consistency.
Chilling allows the crepes to absorb moisture, making the cake easier to slice and enhancing flavor.
Practice makes perfect.