Matcha Mille Crepe Cake

Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with
fresh whipped cream in-between.  This elegant and decadent cake will wow your guests when they see the rich green layers!

Matcha Mille Crepe Cake

Ingredients

• 1 ¾ cup whole milk (1 ¾ cup = 400 ml)
• 3 Tbsp granulated sugar
• 3 large eggs
• 1 ½ Tbsp melted butter (1 ½ Tbsp = 25 g)
• 1 cup cake flour (1 cup = 138 g)
• 2 Tbsp matcha (green tea powder) (2 Tbsp = 12 g)
• ½ tsp baking powder
• neutral flavor oil (vegetable, canola, etc) (for cooking crepes)

Fresh whipped cream

• 1 cup heavy cream or heavy whipping cream (1 cup = 240 ml)
• 3 Tbsp granulated sugar

To serve

• 2 tsp matcha (green tea powder) (for dusting)
• Fresh whipped cream (optional: please double the recipe above but make the second batch right before you serve)

Instructions

1. Gather all the ingredients.

To make crepe batter

1. Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.
2. Beat the eggs in a large bowl. Then slowly add small amount (½ cup) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.
3. Set up a fine mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift and add half of the dry ingredients into the batter. Whisk and combine the dry and wet ingredients together.
4. Repeat this process one more time until there is no lump in the batter.
5. Set the fine mesh sieve over a large bowl and pour the batter. This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for 1 hour.

To cook the crepes

1. Set a 12-inch non-stick frying pan on medium low heat. Once the pan is hot, brush the oil and remove excess oil with paper towel (don’t worry, oil is applied thinly). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan.
2. Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe.
3. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
4. Set a 10-inch non-stick frying pan on medium low heat. Once the pan is hot, brush the oil and remove excess oil with paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan.
5. Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe.
6. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
7. Continue this process until all the batter is used. With this batter, I could make 1 large one that goes on top, and 13 crepes.

To make whipped cream

1. Prepare ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking on lower speed. Once you see bubbles, slowly add granulated sugar.
2. Whip the cream until stiff, not hard stiff (like 90%).

To assemble the mille crepe cake

1. Prepare two long parchment paper strips on a working surface or a rotating cake stand (I used IKEA's lazy susan).  These strips will go under the first layer of crepe (this is for easy transportation).
2. First place the larger crepe. This will be the top layer when we flip. Put the freshly whipped cream in the middle and spread evenly, leaving outer 2 inch.
3. Place another crepe on top and spread whip cream evenly, leaving outer ½ inch.
4. Continue this process until the last crepe is placed on top.
5. Prepare a round curved shallow dish (mine is from IKEA) and place a large piece of plastic wrap on top. Make sure to remove any air pockets and smooth out. Transfer the mille crepe to the shallow dish by holding the strips you made. Once you place nicely in the middle of the bowl, remove the strips.
6. Wrap the mille crepe with plastic wrap from one corner to clockwise. This will make the final cake evenly round, instead of wrap randomly. Secure the end with clip (I use one from IKEA). Refrigerate at least 2 hours until the cake is set.

To serve

1. Once chilled, remove the plastic wrap and flip onto the serving platter.
2. Dust more matcha powder over the cake. Make the fresh whipped cream if you plan to serve with the cake. Serve and enjoy!

Recipe Notes

Cake flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Here’s how.

1) Scoop 2 Tbsp out from 1 cup of all purpose flour

2) Add 2 Tbsp corn starch back into the all purpose flour

Now you have 1 cup of cake flour!  Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. 

https://www.justonecookbook.com/matcha-mille-crepe-cake/