Matcha Mille Crepes

This matcha mille crepe cake features delicate layers of matcha-infused crepes stacked with light, creamy filling in between. It’s a stunning dessert that’s earthy, elegant, and perfectly balanced in sweetness.

Prep time: 10 minutes

Cook time: 1 hour

Yield: 30 layered cake (10″)

Ingredients:

• 6 eggs
• 2 1/4 cups milk
• 1.5 cup water
• 3 cup flour
• 1/2 cup melted butter
• 1/2 cup sugar
• 3 tsp vanilla
• 1/4 cup matcha
• Filling: 6 cups whipping cream + 3 tbsp sugar
• powdered sugar for dusting

Directions:

1. Blend all ingredients, pulsing for 10 seconds.
2. Place batter in fridge for around 1 hour.
3. Whip the whipping cream and sugar together until soft peaks are formed. Chill in fridge.
4. In the meantime, heat a non-stick pan on low heat and smudge some butter or oil using a paper towel.
5. Spoon around 1/2 cup batter onto pan and quickly swirl the pan to create a circle crepe, making sure to fill any holes.
6. Wait 1-2 minutes. Flip crepe and wait another 40 seconds until edges are slightly brown and crispy.
7. Transfer crepes to a cool non-stick surface.
8. Repeat process until whole batter of crepes is used up.
9. 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.
10. 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.
11. Once finished, use a flat board or plate to press down on the cake to make sure it’s leveled.
12. Chill cake in fridge for at least 3 hours.
13. Use a sieve to dust some powdered sugar on top of the crepe cake.
14. Serve and enjoy!