Matcha Mille Crepe Cake Recipe

I absolutely adore this Matcha Mille Crepe Cake because it’s like a beautifully layered work of edible art that tastes as good as it looks, with each crepe lovingly embracing the creamy matcha goodness. Plus, making it feels like a mini-adventure; there’s a sense of satisfaction that comes from patiently crafting each layer and watching them transform into a mesmerizing cake that’s Instagram-worthy!

My passion is creating a breathtaking Matcha Mille Crepe Cake. It has layers of delicate crepes made from whole milk, eggs, and a whisper of vanilla.

They are truly indulgent. The tender color comes from matcha powder, while the rich filling combines heavy cream and just enough sweetness to make it a matcha lover’s dream.

Ingredients

Whole milk: Supplies richness and creaminess; offers calcium and protein.

Eggs contribute to structure and richness; they are high in protein and essential nutrients.

Matcha Powder: Brings an intense earthy taste and brilliant green tint to the cupcake; packed with antioxidants.

Sugar, in granulated form, sweetens the crepes and balances the matcha’s earthy notes.

Here’s a simple paraphrase that keeps the same ideas but uses different words:
Flour: All-purpose flour is what we mostly use in pancakes and quick breads.

It’s the most common flour.

It’s what we’re most familiar with when we think of flour.

Cream: Heavy Cream guarantees smooth, rich, creamy goodness; contributes to the cake’s luscious texture.

Ingredient Quantities

• 2 cups whole milk
• 4 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons matcha powder
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon matcha powder (for cream)
• 1 teaspoon matcha powder (for dusting)

Instructions

1. In a large mixing bowl, combine the following until well blended: milk, eggs, and vanilla extract.

2. The flour and matcha powder should be sifted into the wet ingredients, followed by the addition of granulated sugar. Thorough whisking and beating should follow until the batter is smooth with no lumps.

3. Incorporate the melted butter into the batter until fully combined. Then, cover the batter and refrigerate for a minimum of 1 hour. This is an important step in the otherwise speedily executed process of making cornmeal pancakes; it allows the flavors to meld.

4. Place a nonstick skillet over medium-low heat and add a light amount of butter for grease. Pour about a 1/4 cup of batter into the skillet and then immediately swirl the pan to ensure the batter covers the bottom evenly—a little unsteadiness here and there might add some character to the crepes. Cook for 1-2 minutes and then flip the crepe. Cook for an additional minute, then cool on a wire rack. Repeat with the remaining batter; 15-20 crepes should result.

5. To prepare the whipped cream, in a large bowl, combine the heavy cream, powdered sugar, and 1 tablespoon of matcha powder and beat until soft peaks form.

6. Put one crepe on a serving plate. Spread a delicate layer of matcha-infused whipped cream over the surface of the crepe.

7. Place another crepe on top, smoothing it out gently. Layer crepes and matcha whipped cream until all are used, and finish with a crepe on top.

8. Assemble the cake, and then cover and refrigerate it for a minimum of 2 hours. You want the cake to set, of course, but you also want the flavors to develop together. Indeed, if there is ever a time to think of cake as a sandwich, this is it.

9. Prior to serving, use a fine sieve to dust the top with the last teaspoon of matcha powder.

10. Using a sharp knife, make careful cuts, and enjoy your Matcha Mille Crepe Cake!

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Sifter
4. Measuring cups
5. Measuring spoons
6. Medium-sized bowl
7. Nonstick skillet
8. Spatula
9. Wire rack
10. Knife
11. Fine sieve
12. Refrigerator
13. Serving plate

FAQ

• Q: Can I make the crepe batter ahead of time?Yes, the crepe batter can be prepared 2 days ahead of time and stored in the refrigerator. Before using, just give the batter a robust stir.
• Q: Is there a substitute for matcha powder?A: You can omit the matcha for a classic mille crepe cake or try other flavored powders like cocoa, but it won’t have the signature matcha flavor.
• Q: How long will the Matcha Mille Crepe Cake last?How long can you keep the cake in the fridge? Up to 3 days, if properly covered. Residents of the fridge exude some pretty potent smells. The only office odor mine has ever known is the cake I once placed inside to cool. Still, I promptly took it out, and to this day, serve it cold and undetectably fragrant.
• Q: Can I use a non-dairy milk substitute?Almond or soy milk can be used instead of whole milk, but they might slightly affect the texture of the crepes.
• Q: Do I need any special equipment to make this cake?Non-stick pans and whisks are musts for crepes. Sifters get you the kind of dusting matcha should be for finishing your drink.
• Q: How can I ensure the crepes cook evenly?A: Heat the pan over medium and give it a light greasing before you pour in the batter. Make sure the batter spreads promptly so that it cooks evenly.
• Q: Can I freeze the Mille Crepe Cake?A: It is not advised to freeze the product, as this could affect its texture. The item is best enjoyed unfrozen, either freshly made or refrigerated for a short time.

Substitutions and Variations

For whole milk: Replace it with almond milk or oat milk for a dairy-free option.
For all-purpose flour: Use a gluten-free flour blend to make it gluten-free.
For granulated sugar: Swap it with coconut sugar or use a sweetener such as erythritol to achieve a lower glycemic index.
Substitute unsalted butter with either coconut oil or a dairy-free margarine.
To make whipped cream: Substitute coconut cream for heavy cream when using a non-dairy alternative.

Pro Tips

1. Chill the Batter After mixing the batter, ensure it rests in the refrigerator for at least 1 hour. This resting period allows the gluten to relax, resulting in more tender and pliable crepes.

2. Consistent Crepe Thickness When pouring the batter into the skillet, use a measuring cup to ensure each crepe is the same size, and quickly swirl the pan. This will help make sure they’re all of even thickness and cook uniformly.

3. Perfect Whipped Cream Chill the mixing bowl and beaters in the freezer for 15-20 minutes before whipping the cream. This helps the cream whip up faster and results in a stable, fluffy texture.

4. Layer Carefully As you stack the crepes with the matcha whipped cream, use an offset spatula to spread an even layer. Applying too much pressure can cause the cream to ooze out, so be gentle.

5. Enhance Matcha Flavor If you prefer a more pronounced matcha flavor, taste the whipped cream as you add the matcha powder. You can slightly increase the amount if needed but do so gradually to avoid bitterness.