Matcha Crepe Cake
This crepe was incredibly soft, creamy, and subtly sweet. Perfect along side some coffee, tea or just for dessert!
Ingredients
Matcha Cake
- 3 large Eggs
- ⅛ cup Sugar
- 2 cups Milk
- 3 tbsp Butter
- 1½ cup Flour
- 2 tbsp Matcha Powder
Whip Cream
- 1½ cup Heavy Cream
- ¼ cup Sugar
Instructions
Matcha Crepe
- In a large mixing bowl, beat eggs and mix in sugar. Then add milk and melted butter, mix well.
- Add flour and matcha powder through a sieve into the wet ingredients. Fold in the dry ingredients to the wet.
- Put the matcha batter through a sieve to get rid of any clumps. Let sit in fridgerator for 30 mins.
- On a well oiled pan, on medium heat, pour 1/8 cup of batter into a thin circle layer.
- Once you start to see a few bubble form on the top, it is ready to flip. Carefully slide the crepe over to one side and wiggle your spatchula under to flip.
- Cook for about another minute on that side and set aside. Repeat until all of your batter is gone.
- To make the crepes all the same size, find your favorite size and stack it on top of a few crepes, then cut the edges around to make it the same size.
Whip Cream
- In a large mixing bowl, add heavy cream and sugar. Beat the heavy cream with a hand mixer on high until stiff peaks. ~4-5 minutes.
Matcha Crepe Cake Assembly
- Make sure that the crepes are completely cooled before starting to layer. You can put them in the fridge to cool faster.
- On your serving plate, put one crepe down and layer whip cream on top. Make sure that the whip cream completely covers the top of the crepe and repeat.
- For the last crepe, top with more matcha powder through a sieve instead of whip cream.
- Cut, serve and enjoy 🙂
Video
@yukacalifornia This is Matcha Crepe Cake! #japanese #japanesefood #japanesedessert #matchacake #matchalover #japan #anime #tiktokcooks
♬ original sound - yuka california ☼ ☽
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