Matcha Crepe Cake

Matcha Crepe

1. In a large mixing bowl, beat eggs and mix in sugar. Then add milk and melted butter, mix well.

2. Add flour and matcha powder through a sieve into the wet ingredients. Fold in the dry ingredients to the wet.

3. Put the matcha batter through a sieve to get rid of any clumps. Let sit in fridgerator for 30 mins.

4. On a well oiled pan, on medium heat, pour 1/8 cup of batter into a thin circle layer.

5. 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.

6. Cook for about another minute on that side and set aside. Repeat until all of your batter is gone.

7. 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

1. 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

1. Make sure that the crepes are completely cooled before starting to layer. You can put them in the fridge to cool faster.

2. 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.

3. For the last crepe, top with more matcha powder through a sieve instead of whip cream.

4. Cut, serve and enjoy 🙂