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Matcha Crepe Cake
5 from 3 votes

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 :)