Japanese-French Matcha Crepe Cake 🍰🍵
The Japanese-French Matcha Crepe Cake is an elegant dessert that’s as fun to make as it is to eat! Imagine thin, delicate crepes stacked with layers of creamy, lightly sweetened matcha filling. This dessert combines the best of both worlds—Japanese matcha and the French Mille Crepe style. It’s perfect for matcha lovers or anyone who enjoys trying something unique. Plus, you can make it dairy-free with a few simple swaps. Whether you’re having a gathering or treating yourself, this cake is sure to be a crowd-pleaser.
Ingredients
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 3 Large Eggs
- 2 Cups Milk or Plant-Based Milk for dairy-free
- 2 Tablespoons Matcha Powder
- 1/4 Cup Sugar
- 3 Tablespoons Melted Butter or Dairy-Free Alternative
- 1 Cup Heavy Whipping Cream or Dairy-Free Whipped Cream
- 2 Tablespoons Powdered Sugar
Instructions
Instructions
- Step 1: Make the Crepe Batter
- In a mixing bowl, whisk together the flour, eggs, and milk until smooth. You want the batter to be thin and lump-free.
- Add the melted butter, sugar, and matcha powder to the batter. Whisk until the matcha is fully incorporated. The color should be a nice, light green!
- Step 2: Cook the Crepes
- Heat a non-stick skillet over medium heat and lightly grease it with a bit of butter.
- Pour a small amount of batter into the skillet and quickly swirl it to coat the bottom.
- Cook each crepe for about 1-2 minutes on each side until it’s slightly golden. Stack the cooked crepes on a plate as you go.
- Step 3: Make the Matcha Cream Filling
- In a chilled mixing bowl, whip the heavy cream (or dairy-free whipped cream) with powdered sugar until it forms stiff peaks.
- Fold in a teaspoon of matcha powder to give it a light green color and flavor.
- Step 4: Assemble the Crepe Cake
- Place one crepe on a serving plate and spread a thin layer of matcha cream over it.
- Repeat with the remaining crepes, stacking them evenly and spreading cream between each layer.
- Finish with a layer of cream on top and dust it lightly with extra matcha powder.
Notes
Tips for Success
- To keep it dairy-free, use plant-based milk and dairy-free whipped cream.
- For a lower sugar option, use a sugar substitute in the filling.
- Chill the cake for an hour before serving to let the layers set nicely.
