Mille crepes have been quite the hype lately eh? No wonder why my cousin in Hong Kong solely requested me to make one for her. Matcha flavour. Obviously. Cakes are amazing itself, but what’s even more amazing is the time and effort dedicated to making one. Speaking of time, you probably need to sacrifice quite some TV time just to make this gorgeous crepe cake. And don’t you worry, it’s worth every single bit.
Yield: 30 layered cake (10″)
- 6 eggs
- 2 1/4 cups milk
- 1.5 cup water
- 3 cup flour
- 9 tbsp melted butter
- 8 tbsp sugar
- 3 tsp vanilla
- 7 tbsp matcha powder (I used Midori from Matchaeologist)
- Filling: 6 cups whipping cream + 3 tbsp sugar
- powdered sugar for dusting
- Blend all ingredients, pulsing for 10 seconds.
- Place batter in fridge for around 1 hour.
- Whip the whipping cream and sugar together until soft peaks are formed. Chill in fridge.
- In the meantime, heat a non-stick pan on low heat and smudge some butter or oil using a paper towel.
- Spoon around 1/2 cup batter onto pan and quickly swirl the pan to create a circle crepe, making sure to fill any holes.
- Wait 1-2 minutes. Flip crepe and wait another 40 seconds until edges are slightly brown and crispy.
- Transfer crepes to a cool non-stick surface.
- Repeat process until whole batter of crepes is used up.
- To stack the crepes, transfer a dollop of whipping cream onto a crepe. Using a spatula, spread the cream evenly (not too much around the edges). Stack another crepe on top of that.
- Add another dollop of whipping cream and repeat the process until you get an alternating crepe and cream cake, ending off with the crepe layer.
- Once finished, use a flat board or plate to press down on the cake to make sure it’s leveled.
- Chill cake in fridge for at least 3 hours.
- Use a sieve to dust some powdered sugar on top of the crepe cake.
- Serve and enjoy!