Olive Magazine
Matcha Mille Crepe Cake Recipe (Plus How To Video)

Matcha crêpe cake

Published: May 15, 2017 at 3:40 pm
loading...
  • Preparation and cooking time
    • Total time
    • + resting and cooling
  • Easy
  • Serves 8

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

Nutrition:
NutrientUnit
kcal638
fat45g
saturates26.9g
carbs45.1g
sugars19.4g
fibre1.3g
protein12g
salt0.3g
Advertisement

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.

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

  • 4 large eggs
  • 675ml milk
  • 75g butter, melted, plus extra
  • 260g plain flour
  • 75g caster sugar
  • 2 tbsp matcha green tea 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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content