Matcha crepe cake
Since I’ve been living in Canada, I’ve become more familiar with some cuisines, especially Asian ones. And I fell in love very recently with Matcha, now I want to try everything Matcha, I bet you my blog is going to turn green very soon 😉
I also wanted to make a crepe cake for a while so I’ve been looking for matcha crepe cake recipes, and I found this one, which perfectly explains how to assemble the cake in pictures and in video!
Nami shows how to build the crepe cake using two different sizes of frying pans, but, since I only have one frying pan and didn’t want to buy a new one just for that purpose, I had to be a bit creative. Here is how…
Matcha crepe cake
- 1¾ cup milk I used partly skimmed milk
- 3 eggs
- 3 tbsp sugar
- 2 tbsp melted butter 25 g
- 1 cup cake flour if you don’t have cake flour, use AP flour and scoop out 2 Tbsp of it. Substitute with 2 tbsp of cornstarch
- 2 tbsp matcha powder
- ½ tsp baking powder
- canola oil for the pan
- 1 cup whipping cream
- 2 tbsp sugar 25 g
- 3 drops vanilla extract
Making the crepe batter
Whisk the milk and the sugar in a pot, on medium heat, until warm.
In the meantime, measure the rest of the ingredients.
Sift the flour along with the matcha powder and the baking powder. Melt the butter. Crack the eggs in a bowl.
When the milk is warm, whisk the eggs and pour the milk slowly while mixing. Add the melted butter and keep mixing.
Add the dry ingredients in two times, don’t worry if it’s a bit lumpy. Once everything is combined, sift the batter in another bowl to remove any lumps. Cover and refrigerate for an hour.
Cooking the crepes
Use a 10 inch frying pan, warm on medium heat and lightly oil using a paper towel. Pour some batter in the pan and tip it in order to spread the batter evenly. Allow to cook for 1 to 2 minutes and flip the crepe using a spatula, cook for another 20 to 30 seconds. Place the crepes on a parchment paper – I ended up with 15 crepes.
How to build the cake
Make the chantilly by whipping the cream along with the sugar and the vanilla extract.
In her video, Nami uses parchment paper for the base of her cake. As I didn’t have anymore of it, I used a cloth and two pieces of saran wrap, in a cross shape.
Then, because I was only able to do one size of crepe, I placed four of them in a cross shape, the length needs to be about 12 inch. This is going to be the top of the cake and it’s also going to cover the sides.
Put some chantilly in the center, on what is going to be the surface for the other crepes, you need a small quantity, just enough to cover the surface. Then place a crepe on top of it and make it even by using a flat tool – I used my small chopping board!
Repeat the same process until the second last crepe. Cover with the last crepe.
Transfer the cake using the saran wrap into a rounded plate. Take one edge of the saran wrap and bring it to the center, do the same all around to cover the sides with the bottom crepes. Close with a clip.
Refrigerate for a couple of hours.
Remove the saran wrap and sprinkle matcha powder on top using a sifter.
You can keep the crepe cake for a few days in the fridge.
Serve with chantilly, blueberry coulis, cherry ice-cream, white chocolate sauce…