green tea 21-Layer Matcha Mille Crêpe

Photo by Bob N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Batter

  • 1/4

    cup + 1 tbsp (75g) butter, melted

  • 3

    cups (700ml) warm (not scalding) milk

  • 6

    large eggs

  • 1 1/2

    cups + 1 tbsp (190g) all-pupose flour, sifted

  • 3

    tbsp (18g) matcha powder, sifted

  • 1

    pinch salt

  • 1/2

    cup (100g) Sugar

  • Whipped Cream Filling

  • 1

    tbsp (8g) powdered gelatin

  • 4

    tbsp (60ml) ice cold water

  • 3

    cups (700ml) heavy cream

  • 1/3

    cup (35g) powdered sugar, plus more for dusting

  • (For matcha cream, add 2 tbsp. or 16g matcha powder)

Directions

1. In a large mixing bowl, mix the eggs, flour, matcha powder, sugar and salt. Stir in the warm milk and butter until the batter is smooth, then cover and refrigerate 4-8 hours or overnight. 2. When you're ready to make your crêpes, heat a nonstick frying pan at medium-high. Gently spread a thin layer of butter into the pan with a paper towel. Once the pan is heated, begin making crêpes. Ladle a small portion of batter (approximately ¼ cup) into your pan, and quickly swirl it to cover the bottom of the pan evenly. Make sure to swirl the batter around the edges multiple times to build up the thickness and make sure they don't burn or break. Once the top of the crêpe is dry and you notice a light browning, flip the crêpe. [I do this by hand by grabbing a corner and pulling it up, but if you aren't confident you can do that without burning yourself, please use a spatula!] Cook for 30 seconds on the other side, and then transfer the crêpe to a plate. Repeat this until you've used up your batter, stacking the crêpes on one another. You should get 20-25 crêpes, unless your pan is larger. Cover them and refrigerate until they're cooled completely. 3. Make the whipped cream filling. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a large bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved, but do not allow the mixture to boil. Pour the gelatin mixture into your heavy cream while mixing, and mix on medium-high speed until you just achieve stiff peaks. 4. Begin assembly. Lay a crêpe on your cake plate and spread a layer of whipped cream as thick as the crêpe on top. Start in the middle and spread the whipped cream just to the edge of the crêpe, but not beyond. Repeat until you've used all your crêpes, and then sprinkle the cake with powdered sugar (or a mix of matcha and powdered sugar). Chill for an hour to allow the cake to set, then cut into slices and enjoy! 5. Option for powdered sugar is sprinkle on raw sugar and with a blow torch make a burlee type topping

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