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Matcha Mille Crepe Cake Recipe

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3.9 from 15 reviews

This Matcha Mille Crepe Cake is a delicate, multi-layered dessert featuring thin matcha-flavored crepes stacked with sweet whipped cream and fresh strawberries. The cake boasts a vibrant green tea flavor balanced by a creamy texture and fruity freshness, perfect for an elegant treat or special occasion dessert.

Ingredients

Crepe Batter

  • 330 ml whole milk
  • 40 ml water
  • 3 large eggs (about 160 ml)
  • 45 ml melted unsalted butter (or vegetable oil)
  • 200 g all-purpose flour
  • 1/8 tsp sea salt
  • 45 g granulated sugar
  • 2 tsp vanilla extract
  • 12 g matcha powder

Whipped Cream Filling

  • 250 ml heavy whipping cream (chilled, at least 36% milkfat)
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract

Additional Ingredients

  • 6–8 fresh strawberries (sliced thinly, depending on size)
  • Matcha powder for dusting
  • Vegetable oil for greasing pan

Instructions

  1. Prepare matcha crepe batter: Combine all crepe batter ingredients into a blender and blend for about 1 minute until the mixture is smooth and well combined.
  2. Rest the batter: Pour the batter into a measuring cup or mixing bowl, cover, and place in the refrigerator to rest for at least 30 minutes or longer to allow the flour to hydrate and improve texture.
  3. Heat pan for crepes: Remove the crepe batter from the fridge and stir it gently. Heat a 6-inch frying pan over medium-low heat.
  4. Prepare pan for cooking: Lightly grease the pan with 1 teaspoon of vegetable oil, then wipe off any excess oil with a paper towel to ensure an even, thin crepe.
  5. Cook each crepe: Using a 1/4 cup measuring cup, scoop the batter and pour about 2 tablespoons (half the cup) into the pan. Tilt the pan to coat the surface evenly with a thin layer of batter.
  6. Cook first side: Let the crepe cook for approximately 2 minutes, until the edges lift slightly and the bottom is lightly golden.
  7. Flip and cook second side: Flip the crepe carefully and cook for an additional 30 seconds to set the other side.
  8. Cool crepes: Transfer the cooked crepe to a cooling rack and allow it to cool completely before layering. Repeat this process with the remaining batter.
  9. Make whipped cream: In a large bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract. Whisk vigorously until stiff peaks form. Store chilled until ready to assemble.
  10. Assemble the cake: Place one matcha crepe onto a cake board or plate. Add a dollop of whipped cream and spread evenly with an offset spatula.
  11. Layer crepes and cream: Add another crepe and repeat spreading whipped cream. For the strawberry layer, add a crepe, cover with whipped cream, and arrange thinly sliced strawberries on top.
  12. Cover strawberries and continue layering: Spread another layer of whipped cream over the strawberries, then top with another crepe.
  13. Complete cake: Finish with a final crepe on top. Dust the surface with matcha powder and decorate with additional whipped cream and strawberries as desired.
  14. Chill to set: Place the assembled cake in the refrigerator for at least 1 hour to allow it to firm up and for flavors to meld.
  15. Serve: Slice the cake carefully with a sharp, serrated knife and serve chilled.

Notes

  • Resting the crepe batter helps to produce tender, thin crepes.
  • Use a non-stick pan for easy flipping and thinner crepes.
  • Adjust the heat as needed to avoid burning the crepes; medium-low is ideal.
  • For best results, chill the whipped cream before whipping to achieve stiff peaks quickly.
  • Slicing the cake with a very sharp serrated knife will yield cleaner slices.
  • Strawberry quantity can be adjusted based on preference and size.
  • Can be stored covered in the refrigerator for up to 2 days.

Find it online: https://bitezly.com/matcha-mille-crepe-cake-recipe/