Cuisine
Japanese
Time
3 hrs
Servings
4 people people
The Crepes
1 egg
420 ml whole milk
3 tbsp caster sugar
2 tbsp unsalted butter, melted
The Dry Mix
2 tbsp matcha green tea powder
130g cake flour / low gluten wheat flour / soft plain flour
½ tsp baking powder
The Cream
600ml whipping cream
4-5 tbsp caster sugar
1 large bowl of ice (to whip the cream over)
2 tsp matcha green tea powder for dusting
.
Heat the butter, milk and sugar on a low heat until butter has melted. It should be warm to the touch but not hot. Then whisk the eggs into the mix.
Gradually sieve the dry mix into the liquid ½ cup at a time until all used up. Whisking well by hand in between. Allow the batter to rest for 1 hour minimum.
Now whip ‘The Cream’ ingredients together in a mixing bowl placed over a bowl of iced water until stiff peaks that have a slight droop form.
You will need a 12 inch pan (for top crepe) and a 10 inch pan (for crepe stack). Make 10 small crepes and one large one.
Form a criss-cross with some parchment paper strips.
Place the largest crepe on top, spread the cream over, then stack the rest of them over the top. Finish with the last crepe, not a layer of cream!
Place in a pasta bowl lined with cling film. Wrap carefully to shape. Place in fridge for 2-3 hours. Dust with sieved matcha powder to finish
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