Matcha crepe cake is made with thin delicate layers of matcha green tea crepes stacked with freshly whipped matcha cream, and juicy strawberries, and dusted with fresh matcha powder. This stunning matcha mille crepe cake recipe is a showstopper that will instantly impress all of your friends and family.
Matcha crepe cake is made with thin delicate layers of matcha green tea crepes stacked with freshly whipped matcha cream, and juicy strawberries, and dusted with fresh matcha powder. This stunning matcha mille crepe cake recipe is a showstopper that will instantly impress all of your friends and family.
If you love matcha, this matcha crepe cake recipe was made for you. This matcha crepes cake is bursting with matcha flavor from the thin matcha crepes, the airy soft matcha whipped cream, and the gentle dusting of matcha on top!
Matcha crepe cake is beautifully delicate, and tender, and has a melt-in-your-mouth texture. Pair these matcha-infused crepes with a few slices of juicy, sweet strawberries and you will feel euphoric in every bite.
This matcha crepe cake recipe takes a ton of patience but yields the most delicate, tender, and lightly sweet cake that will make your tastebuds dance. In my opinion, it is 100% worth it every time. If you loved this matcha crepe cake recipe, make sure to check out my matcha macarons, matcha madeleines, matcha brownies, and matcha cookies!
Matcha mille crepe cake is packed with delicious matcha flavor in the individual crepe layers AND in the whipped cream filling.
You will impress all of your friends and family by making a show-stopper matcha crepes cake that is as delicious as it is beautiful.
This matcha crepe cake recipe will show you step-by-step with photos and tips and tricks on how to make the perfect matcha mille crepe cake.
Kitchen Equipment
You will need only a few pieces of kitchen equipment for this matcha crepe cake recipe.
Kitchen Scale: I highly recommend using a kitchen scale for the most precise and accurate measurements. If you add too much flour into the batter, it may yield a chewy and rubbery crepe.
Mixing Bowls: you will need multiple mixing bowls to mix the batter and whipped cream.
Blender: you will need a blender to mix your batter together for a silky smooth and even consistency.
10-inch skillet: I recommend using a non-stick 10-inch skillet to cook your crepes. This will yield approximately 8-inch crepes.
Baking sheet: you will need a parchment-lined baking sheet to place the cooked crepes on.
Fine mesh sieve: you will need a fine mesh sieve to sift the batter to remove any excess clumps. You will also need it to sift the matcha into the heavy whipping cream.
Electric Hand Mixer: an electric hand mixer will save you a lot of physical energy in making the whipped cream. You can alternatively use a whisk and whip the whipped cream by hand.
Turntable: a cake turntable makes the layering process of the green tea crepe cake so much easier.
Angled Spatula: using an angled spatula is key to making each layer as even as possible.
Ingredients
All of the ingredients for this green tea crepe cake can be found at your local grocery store or online.
Matcha Crepes
Whole Milk: binds the ingredients together while adding a layer of creaminess to the crepe batter.
Granulated sugar: the main sweetener for the crepe batter
Large Eggs: coat the gluten in the cake flour making the crepes nice and tender.
Unsalted butter: use unsalted butter so that you can know exactly how much salt you are adding to the butter.
Cake Flour:cake flour is the secret ingredient in making crepes extra soft and tender. I highly recommend not substituting cake flour with all-purpose flour.
Baking Powder: adding a pinch of baking powder makes the crepes light and not dense and rubbery.
Matcha powder: When using matcha powder, ensure that you are using the best culinary or ceremonial grade matcha powder that you can find. I love using Matcha bar, or Junbi matcha in my matcha recipes. For this matcha crepes cake recipe, I used ceremonial grade matcha for a deeper and richer matcha flavor with a more brilliant green color.
Salt: adds flavor and enhances the flavors of the other ingredients.
Heavy Whipping Cream: used to make the whipped cream filling
Vanilla Extract: adds a warm vanilla flavor to the whipped cream filling.
Powdered sugar: stabilizes the whipped cream while adding a touch of sweetness.
Strawberries: complements the matcha flavor in the crepe cake and add a bright fruity flavor to the green tea crepe cake.
Substitutions and Additions
You can customize this green tea crepe cake by using some of the listed suggestions below.
Regular crepe cake: You can make this a classic crepe cake by eliminating the matcha powder altogether! It will be a flavorful and delicious vanilla crepe cake.
Fruit: you can add more strawberries, mango, oranges, and kiwis if you prefer a fruitier crepe cake. Keep in mind that fruit releases their juices the longer they sit which could result in a slippery crepe cake. Make sure to pat dry your fruit pieces and cover them completely with whipped cream.
How to Make Matcha Crepe Cake
This matcha crepe cake recipe is very easy to follow and even more satisfying to devour. The hardest part is being patient with layering the matcha crepe layers!
Matcha Crepe
Melt the sugar. In a small saucepan, heat the milk and sugar over low heat for 2–3 minutes, constantly stirring, until the sugar dissolves and the milk is warm to the touch. Set aside for 5 minutes.
Blend the batter. In a blender, add the milk mixture, eggs, melted butter, cake flour, baking powder, matcha powder, and salt. Blend until the mixture becomes homogenous. A few pulses should do, do not over-blend.
Sift the batter. Sift the batter through a fine mesh sieve into a large bowl to remove any remaining lumps. You should have a liquidy and smooth batter.
Rest. Cover the batter with plastic wrap and let the batter rest in the refrigerator for 45 minutes-1 hour.
Cook the Crepes
Heat a 10-inch non-stick pan. Heat a 10-inch non-stick pan on medium-low heat until the pan is hot. Add a teaspoon of vegetable oil and wipe the excess oil with a paper towel.
Add batter. Stir the batter and add a little less than 1/4 cup of crepe batter onto the hot pan and swirl to coat the bottom of the pan.
Cook the crepe. Cook the crepe until the surface looks matte and the edges begin to crisp about 1 1/2 minutes. Then loosen with a spatula and flip the crepe and cook for an additional 30 seconds. Transfer to a parchment-lined baking sheet to cool. Continue until you run out of batter. Remember to stir the batter periodically. You should have about 18-20 crepes. Cool the crepe completely.
Matcha Whipped Cream
Sift the matcha. In a small bowl, add 1/4 cup of heavy whipping cream. Sift the matcha and whisk until combined and there are no more clumps. Set aside.
Make the whipped cream. In a chilled bowl, add the remaining cold heavy cream and vanilla extract. Using an electric hand mixer beat on low speed until the beater leaves tracks in the cream.
Add matcha and sugar. Add the matcha mixture and powdered sugar. Increase the speed to medium-high and stop when the cream reaches medium-stiff peaks. Do not overmix! The whipped cream will curdle if you overmix.
Assemble the Matcha Crepe Cake
Assemble. On a large plate or a cake board, lay one crepe in the center and then spread a thin layer of whipped cream over the crepe leaving about 1/4 inch from the edges. Then top with another layer of crepe. Repeat with 5 layers of crepe and whipped cream.
Add strawberries. On the 6th and 12th layers, spread a thin layer of whipped cream across the crepe, then add the pat dried sliced strawberries on top, then cover the strawberries with another thin layer of whipped cream. Then top with a crepe. Continue until all the crepes are used.
Cover and chill. When all the layers are assembled, wrap the cake with plastic wrap and gently press down to release any air bubbles. Chill in the refrigerator for 4 hours or overnight until set.
Serve. Dust the matcha crepes cake with matcha powder and garnish with fruit and more whipped cream.
Tips for the Best Matcha Crepe Cake
Matcha Crepe Tips
Sift your crepe batter. Remember to sift your crepe batter after you blend it. This will ensure the batter does not have any large chunks of cake flour that could ruin the texture of the crepes.
Rest the batter for at least 1 hour. This is so important in making crepes. You will need the batter to rest so that the gluten can relax and the dry ingredients can have time to evenly soak in the moisture and fat from the wet ingredients. This will yield tender crepes that are not prone to breakage.
Use a 1/4 cup measure for each crepe. For each matcha crepe, I used about 3 tablespoons or a little less than a full 1/4 cup of batter. This yielded me about 20 crepes.
Heat the pan on low heat. If you heat the skillet too high, the crepes will cook too quickly and could burn. Heating the pan on low heat will help you have a touch more time to swirl the batter across the pan and a more even crepe.
Matcha Whipped Cream Filling Tips
Chill your heavy cream! This is so important in making homemade whipped cream. Whip your whipped cream immediately after you take it out of the refrigerator for best results.
Whip the cream to stiff peaks. Make sure to whip the whipped cream to stiff peaks, meaning the cream should hold its shape when you remove the electric mixer. Be careful to not over whip your cream it will curdle and be hard to work with.
Use a 1/4 cup measure for each layer of whipped cream. To get even layers of whipped cream, use a measuring cup and scoop the same amount of whipped cream into every layer.
Pat dry the strawberry slices. It is important that you slice the strawberries and lay them on a sheet of paper towel and pat them completely dry before adding them to the cake. The juices from the strawberries could make the whipped cream too watery and slide the crepes right off.
Storage Instructions
This matcha mille crepe cake is best served immediately after chilling. However, you can store this matcha crepes cake wrapped in the refrigerator for up to 3 days.
Frequently Asked Q’s & A’s
What is a matcha mille crepe cake?
Mille means 1000 in French which represents the many layers of crepes. A matcha mille crepe cake is a matcha twist on delicious French pastry. The cake is made with thin layers of green tea crepes, stacked together with freshly whipped matcha cream in between.
What makes a good crepe cake?
A good green tea crepe cake is flavorful, tender, and easily cut with a dessert fork without spreading and falling apart. This is achieved with thin crepes, even whipped cream layering and a proper amount of chill time for the whipped cream to set and glue the crepes together.
Why is my matcha crepes cake chewy?
There could be 2 different reasons why your matcha crepes are rubbery. 1) there may be too much gluten (flour) in the batter or 2) you may have overcooked your crepes. Make sure to use a kitchen scale for the most precise measurement of cake flour and to carefully watch your crepes when you cook them.
Can you freeze a matcha crepe cake?
No, I do not recommend freezing your matcha mille crepe cake in the freezer. The crepes are very thin and can dry out quickly. Plus freezing whipped cream will change the texture and consistency of the cake.
Matcha crepe cake is made with thin delicate layers of matcha green tea crepes stacked with freshly whipped matcha cream, and juicy strawberries, and dusted with fresh matcha powder. This stunning matcha mille crepe cake recipe is a showstopper that will instantly impress all of your friends and family.
Melt the sugar. In a small saucepan, heat the milk and sugar over low heat for 2–3 minutes, constantly stirring, until the sugar dissolves and the milk is warm to the touch. Set aside to cool for 5 minutes.
Blend the batter. In a blender, add the milk mixture, eggs, melted butter, cake flour, baking powder, matcha powder, and salt. Blend until the mixture becomes homogeneous. A few pulses should do, do not over-blend.
Sift the batter. Sift the batter through a fine mesh sieve into a large bowl to remove any remaining lumps. You should have a liquidy and smooth batter.
Rest. Cover the batter with plastic wrap and let the batter rest in the refrigerator for 45 minutes-1 hour.
Cook the Crepes
Heat a 10-inch non-stick pan. Heat a 10-inch non-stick pan on medium-low heat until the pan is hot. Add a teaspoon of vegetable oil and wipe the excess oil with a paper towel.
Add batter. Stir the batter and add a little less than 1/4 cup of crepe batter onto the hot pan and swirl to coat the bottom of the pan.
Cook the crepe. Cook the crepe until the surface looks matte and the edges begin to crisp about 1 1/2 minutes. Then loosen with a spatula and flip the crepe and cook for an additional 30 seconds. Transfer to a parchment-lined baking sheet to cool. Continue until you run out of batter. Remember to stir the batter periodically. You should have about 18-20 crepes. Cool the crepe completely.
Matcha Whipped Cream
Sift the matcha. In a small bowl, add 1/4 cup of heavy whipping cream. Sift the matcha and whisk until combined and there are no more clumps. Set aside.
Make the whipped cream. In a chilled bowl, add the remaining cold heavy cream and vanilla extract. Using an electric hand mixer beat on low speed until the beater leaves tracks in the cream.
Add matcha and powdered sugar. Next, add the matcha mixture and powdered sugar. Increase the speed to medium-high and stop when the cream reaches medium-stiff peaks. Do not overmix! The whipped cream will curdle if you overmix.
Assemble the Matcha Crepe Cake
Assemble. On a large plate or a cake board, lay one crepe in the center and then spread a thin layer of whipped cream over the crepe leaving about 1/4 inch from the edges. Then top with another layer of crepe. Repeat with 5 layers of crepe and whipped cream.
Add strawberries. On the 6th and 12th layers, spread a thin layer of whipped cream across the crepe, then add the pat dried sliced strawberries on top, then cover the strawberries with another thin layer of whipped cream. Then top with a crepe. Continue until all the crepes are used.
Cover and chill. When all the layers are assembled, wrap the cake with plastic wrap and gently press down to release any air bubbles. Chill in the refrigerator for 4 hours or overnight until set.
Serve. Dust the matcha crepes cake with matcha powder and garnish with fruit and more whipped cream.
Notes
Matcha Crepe Tips
Sift your crepe batter. Remember to sift your crepe batter after you blend it. This will ensure the batter does not have any large chunks of cake flour that could ruin the texture of the crepes.
Rest the batter for at least 1 hour. This is so important in making crepes. You will need the batter to rest so that the gluten can relax and the dry ingredients can have time to evenly soak in the moisture and fat from the wet ingredients. This will yield crepes that are not prone to breakage.
Use a 1/4 cup measure for each crepe. For each matcha crepe, I used about 3 tablespoons or a little less than a full 1/4 cup of batter. This yielded me about 20 crepes.
Heat the pan on low heat. If you heat the skillet to high, the crepes will cook too quickly and could burn. Heating the pan on low heat will help you have a touch more time to swirl the batter across the pan and a more even crepe.
Matcha Whipped Cream Filling Tips
Chill your heavy cream! This is so important in making homemade whipped cream. Whip your whipped cream immediately after you take it out of the refrigerator for best results.
Whip the cream to stiff peaks. Make sure to whip the whipped cream to stiff peaks, meaning the cream should hold its shape when you remove the electric mixer. Be careful to not over whip your cream it will curdle and be hard to work with.
Use a 1/4 cup measure for each layer of whipped cream. To get even layers of whipped cream, use a measuring cup and scoop the same amount of whipped cream every layer.
Pat dry the strawberry slices. It is important that you slice the strawberries and lay them on a sheet of paper towel and pat them completely dry before adding them to the cake. The juices from the strawberries could make the whipped cream too watery and slide the crepes right off.
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