Matcha Crepe 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.

Course Dessert

Cuisine Asian Fusion, Japanese

Keyword green tea crepe cake, matcha crepe cake, matcha crepe cake recipe, matcha crepes cake, matcha mille crepe cake

Prep Time 20

Cook Time 40

Chill Time 5

Total Time 6

Servings servings

Calories 406kcal

Author Megan

Equipment

Ingredients

Matcha Crepes

2 cups (500 ml) milk
⅓ cup (70 g) granulated sugar
5 large eggs
2 tablespoon (30 g) unsalted butter melted
1 cup (135 g) cake flour
½ teaspoon (2 g) baking powder
2 tablespoon (12 g) matcha powder
½ teaspoon (3 g) salt
Vegetable oil for greasing pan

Filling

4 cups (950 ml) heavy whipping cream divided
1 teaspoon (3 g) matcha powder
1 teaspoon (5 g) vanilla extract
1 cup powdered sugar
10 strawberries thinly sliced and pat dry

Instructions

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 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.

Nutrition