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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 (I recommend using whole milk; start with 1 ¾ cup and add 1-2 Tbsp more if you need to thin out the crepe)
- 3 Tbsp sugar
- 3 large eggs (50 g each w/o shell)
- 1 ½ Tbsp melted unsalted butter
- 1 cup cake flour (If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need. DO NOT SUBSTITUTE cake flour! You can make your Homemade Cake Flour.)
- 2 Tbsp matcha (green tea powder)
- ½ tsp baking powder
- neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking crepes)
For Fresh Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp 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
- Gather all the ingredients. Please use cake flour only! It’s important not to use flour with a high gluten content such as bread flour or all-purpose/plain flour for this recipe. Otherwise, you will end up with a rubbery cake.
To make crepe batter
- Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.
- Beat the eggs in a large bowl. Then slowly add a small amount of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.
- Set up a fine-mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift half of the dry ingredients into the batter and whisk to combine the dry and wet ingredients together.
- Sift the rest of dry ingredients and mix until there is no lump in the batter. IMPORTANT: Do not overmix; mixing and stirring increases gluten formation in the batter, which causes a rubbery texture.
- 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 at least 1 hour (DO NOT SKIP!). Tip: If you overmix the batter, you may want to rest the batter for longer hours. Resting the batter is important because it allows the gluten to relax. If you don't rest long enough the crepes will be more rubbery due to gluten development.
To cook the crepes
- Set a 12-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with a paper towel (don’t worry, oil is applied thinly). Gently stir the batter right before scooping with a ladle (otherwise, the batter will be too thick toward the end). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan. After trying the first crepe and if you want to make a thinner crepe, gradually add milk to adjust the batter.
- Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets a tiny bit crispier. Using a chopstick, spatula, or hand, flip the crepe.
- Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
- Set a 10-inch non-stick frying pan on low heat. Once the pan is hot*, brush the oil and remove excess oil with a paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup (60 ml) for my pan. *The hot pan helps the water in eggs and milk turn into steam and the crepe will puff up and become softer. But it can't be too hot, which ends up cooking the crepe too fast and you can't swirl the batter into a thin layer.
- Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets a tiny bit crispier. Using a chopstick, spatula, or hand, flip the crepe.
- Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
- Continue this process until all the batter is used. Make sure to stir the batter EVERY TIME before you make a new batch (otherwise, the batter will be too thick toward the end). With this batter, I could make 1 large one that goes on top, and 13 crepes.
To make whipped cream
- Prepare an ice bath by adding ice cubes and water to a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking at the lower speed. Once you see bubbles, slowly add granulated sugar.
- Whip the cream until stiff, not hard stiff (like 90%).
To assemble the mille crepe cake
- 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).
- 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 the outer 2" (5 cm).
- Place another crepe on top and spread whip cream evenly, leaving outer ½ inch.
- Continue this process until the last crepe is placed on top.
- 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 them 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.
- 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 a clip (I use one from IKEA). Refrigerate for at least 2 hours until the cake is set.
To serve
- Once chilled, remove the plastic wrap and flip onto the serving platter.
- Dust more matcha powder over the cake. Make the fresh whipped cream if you plan to serve with the cake. Serve and enjoy within a few days as we are using fresh cream.
NUTRITION
Serving: 1 10 inch whole cake · Calories: 2287 kcal · Carbohydrates: 191 g · Protein: 71 g · Fat: 135 g · Saturated Fat: 78 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 39 g · Trans Fat: 1 g · Cholesterol: 971 mg · Sodium: 702 mg · Potassium: 1072 mg · Fiber: 3 g · Sugar: 94 g · Vitamin A: 7416 IU · Vitamin C: 1 mg · Calcium: 855 mg · Iron: 11 mg
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