Matcha Mille Crepe Cake

 

Ingredients

Matcha Mille Crepe Cake Ingredients for 14 Crepes of 9” pan

• 190 ml heavy cream 
• 190 ml milk 
• 3 tbsp  granulated sugar (less sweet)
• 3  large eggs 
• 35  grams  vegetable oil 
• 120 grams cake flour 
• 2 tbsp matcha green tea powder 
• 6 tbsp water 
• Butter for frying pan 
• Matcha powder for dusting 

Chantilly Cream Ingredients

• 360 ml heavy cream 
• 105 grams powdered Sugar

Matcha Mille Crepe Cake Instructions

1. Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil. 
2. Allow milk and sugar mixture to come to room temperature. 
3. Pour into blender. 
4. Add egg, oil, cake flour and matcha powder into blender. 
5. Blend until the mixture becomes homogenous. A few pulses should do, do not over blend. 
6. Pour equal amounts through a sieve into two mixing bowls. 
7. Let rest for 1 hour or overnight in the fridge. 
8. Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.
9. Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan.  
10. Using a small ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly.
11. Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
12. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
13. Place on cooling rack to cool before stacking on plate.
14. For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
15. Once all the crepes are finished (12-15 in total), set them aside and prepare the cream filling.
    
    
    
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