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Matcha Mille Crepe Cake

Prep: 2-3 hrs

Cook: 15 mins

A show-stopping 'cake' made with thin matcha crepes and freshly whipped cream

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

Preparation

  • 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


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


Preparation

  • 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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