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Japanese matcha mille crêpe cake

You’ve mastered the matcha latte and are ready to take the next step! Matcha mille crêpe—our fancy way of saying Japanese green tea cake—is a gorgeous, many-layered dessert that requires no oven to make! That’s not to say those layers aren’t tricky to create though.

Since we know our leaf lovers don’t have time to slave away in the kitchen botching their crêpes, The Tea Centre has done the hard yards for you and made this cake from scratch to ensure you’re equipped with the best tips and tricks for mastering this matcha recipe. 

All you need is our premium matcha powder, a knack for whisking, and you’re good to go! 

Prep time: 2 hours

Cooking time: 1 hour

Makes for: 6 people

Ingredients (crêpe layers):

  • 2 tbsp matcha powder 
  • 4 eggs
  • 240 gm cake flour
  • 90 gm refined coconut sugar
  • 50 gm unsalted butter, melted
  • 650 ml milk

*Reserve extra butter for coating your pan and matcha for dusting over the finished matcha mille crêpe cake. 

Ingredients (cream layers):

  • 80 gm refined coconut sugar
  • 600 ml thickened cream, refrigerated
  • 4 drops vanilla extract

*Having difficulty whipping the cream? Try whisking the mixture in a bowl within a bowl of ice! Cream whips better in cool temperatures.

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 Utensils:

  • Measuring spoons
  • Measuring cups
  • Cake palette knife
  • Whisk
  • Spatula
  • Strainer
  • Mixing bowls
  • Non-stick fry pan
  • Pastry brush & small bowl
  • Knife
  • Plate for presentation
  • Disposable gloves 

*Why gloves? Flipping crêpes requires nimble fingers and you will need to protect them from the heat!

Crêpe method:

  • Combine the dry crêpe ingredients in a mixing bowl. Whisk in the eggs and begin to add the milk slowly until the mixture is well combined.

     

  • Add in the melted butter and whisk slowly again to combine.

     

  • To rid the mixture of potential flour clumps, pass the batter through a strainer into another mixing bowl. Your mixture should now be velvety and smooth. 

     

  • Cover the bowl with a cloth or plastic wrap and refrigerate for at least one hour. This cooling time allows the cake flour to fully absorb into the batter.

     

  • After the hour is over, it’s time to make crêpes! Use a pastry brush to generously coat your non-stick fry pan with butter. You will need to recoat the fry pan between each crêpe.

     

  • Heat the fry pan on medium-high heat and allow it to sit for 2 minutes to ensure an even temperature throughout the pan. 

     

  • For our fry pan with a base diameter of 26cm, we splashed in 3 tbsp of batter per crêpe, swirling the pan around as we did so to ensure the mixture evenly spread into a thin layer.   

     

  • Cook the mixture until large bubbles begin to form and the edges of the crêpe begin to crust—these indicators signal that it’s time to flip the crêpe!
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  • Flip the crêpe by using a spatula to scrape the sides of the crêpe off the pan. Then, use your gloved fingers to quickly pull the crêpe up and over to cook the other side for approximately 10 seconds.

     

  • Once cooked through, transfer the crepe to a plate and allow to cool. Repeat this process until the batter is used up and store crêpes in the refrigerator until it’s time to assemble the cake. Depending on the size of your pan, you should end up with 14-20 crêpes.

Cream method:

  • Now it’s time to make our other layers! Combine all cream layer ingredients in a mixing bowl and prepare to hand whisk.
  • Whisk the mixture by hand (using a machine may over whip the cream, making it hard to spread as an even layer between crêpes). The whipped cream is at its ideal thickness once it retains its shape for a few seconds on the whisk before falling back into the bowl.

Assemblage:

  • Take your crêpes from the refrigerator and, using a bowl of a slightly smaller circumference to your crepes for measure, cut away the uneven edges of your crêpes in the one go. This will give your resulting cake smooth edges.

  • Using a cake palette knife, smooth an even layer of the whipped cream on your base crêpe. Repeat this process, keeping the tiers as even as possible, until all the crêpes have been layered.
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  • If the cake is not levelled at the end, you can use a flat plate to gently press down and even the layers.

  • Decorate the cake with a light dusting of matcha (passing through a strainer for even distribution) and voila! Your matcha mille crêpe cake is ready to serve!

Ran out of matcha powder? You can purchase more from The Tea Centre here.

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