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Matcha mille crêpe cake

• Janine Ratcliffe

Published: May 15, 2017 at 3:40 PM

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Serves 8

Easy

Total time: 1 hr

+ resting and cooling

A star rating of 5 out of 5.5 ratingsRate

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Create this beautiful green tea inspired matcha cake using layers of crêpes and custard cream and dust with some matcha powder to finish

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Try our matcha crêpe cake recipe then check out our classic millefeuille. For more Japanese-inspired recipes, try our matcha cupcakes, steamed bao buns and Japanese recipes. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.

We've also got plenty more pancake recipes to try, including these classic American pancakes, crêpes suzette and savoury pancakes.

Check out our expert step-by-step recipe video to learn how to make this Japanese crêpe cake.

Ingredients

Nutrition

• 4 large eggs

• 675ml milk

• 75g butter

  melted, plus extra

• 260g plain flour

• 75g caster sugar

• 2 tbsp matcha powder

  plus extra

FILLING

• 1 1/2 sheets gelatine
• 150ml fresh custard
• 450ml double cream
• 1 1/2 tsp vanilla extract
• 1 1/2 tbsp icing sugar

Nutrition: per serving

• kcal638
• fat45g
• saturates26.9g
• carbs45.1g
• sugars19.4g
• fibre1.3g
• protein12g
• salt0.3g

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Method

• step 1

  Beat together the eggs, milk and butter. Put the dry ingredients in a bowl and whisk in the wet to make a batter, then rest the mixture in the fridge for 15 minutes.

• step 2

  Heat a crêpe pan. Melt a little butter in the pan, then pour in a small ladle of batter and swirl to make a thin crêpe. Leave to set then flip and cook for another minute. Repeat until you have 15 crêpes. Stack them separated with baking paper and leave to cool completely, then choose a plate or bowl that is slightly smaller than the crêpe and use it as a guide to trim the cooled crêpes to perfect circles.

• step 3

  Put the gelatine in a bowl of cold water to soak. Gently heat the custard in a pan. Squeeze the water from the gelatine and stir into the custard. Pour into a bowl, through a sieve, then cool completely.

• step 4

  Start to whip the cream, vanilla and icing sugar. Once it begins to thicken, gradually whisk in the cooled custard. You want a smooth, thick and spreadable cream.

• step 5

  Put a crêpe on a plate then spread with a thin layer of cream. Repeat and stack until the cream and crêpes are used up, finishing with a layer of cream. Chill for 2 hours, then dust with matcha and cut into wedges.

Check out our best pancake recipes and how to make the perfect pancakes here

Authors

Janine RatcliffeFood director

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