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Matcha Mille Crepe Cake Recipe

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4.3 from 13 reviews

Delightfully delicate and visually stunning, the Matcha Mille Crepe Cake features layers of thin, tender matcha-infused crepes stacked with lightly sweetened whipped cream. This Japanese-inspired dessert combines the earthy bitterness of ceremonial-grade matcha powder with the creamy softness of fresh whipped cream, making it a perfect treat for matcha lovers. The process involves preparing a smooth crepe batter, resting it to enhance texture, pan-cooking each crepe to perfection, whipping fresh cream with sugar, and assembling the layered cake before chilling to set. The final cake is dusted with matcha for an elegant finish, ideal for sophisticated gatherings or indulgent solo enjoyment.

Ingredients

Crepe Batter

  • 1¾ cups whole milk (plus 1–2 Tbsp to thin batter if needed)
  • 3 Tbsp sugar
  • 3 large eggs (50 g without shell)
  • 1½ Tbsp unsalted butter, melted
  • 1 cup cake flour
  • 2 Tbsp matcha powder (ceremonial or culinary grade)
  • ½ tsp baking powder
  • Neutral oil (for cooking crepes)

Whipped Cream and Dusting

  • 1 cup heavy (whipping) cream
  • 3 Tbsp sugar
  • 2 tsp matcha powder (ceremonial or culinary grade) for dusting
  • Fresh whipped cream (optional, for serving)

Instructions

  1. Prepare Ingredients and Tools: Gather and weigh all the ingredients precisely, using cake flour exclusively to avoid a rubbery texture. Ensure you have nonstick frying pans (12-inch and 10-inch), a fine mesh sieve, parchment paper, an offset spatula, and a hand mixer ready.
  2. Prepare Crepe Batter: Gently heat 1¾ cups of whole milk with 3 tablespoons of sugar until warm. In a large bowl, beat 3 large eggs, then gradually whisk in the warmed milk mixture continuously. Slowly add melted butter while whisking.
  3. Sift Dry Ingredients: Over the bowl, set a fine mesh sieve and sift in half of the combined 1 cup cake flour, 2 tablespoons matcha, and ½ teaspoon baking powder. Whisk to blend. Sift remaining dry ingredients and gently mix just until lumps disappear, avoiding overmixing to prevent gluten development.
  4. Rest Batter: Pour batter through the sieve into a large bowl for smoothness, cover with plastic wrap, and refrigerate for at least 1 hour to relax the gluten and improve texture.
  5. Cook Large Top Crepe: Heat a 12-inch nonstick pan on low until evenly hot. Brush with neutral oil and remove excess. Increase heat to medium-low. Stir batter and pour about ⅓ cup (80 ml) to cover pan in a thin layer. Cook 2 minutes undisturbed until edges crisp, then flip and cook 30 seconds more. Transfer to parchment paper.
  6. Cook Remaining Crepes: Heat a 10-inch nonstick pan on low evenly, brush with oil, eliminate excess. Increase to medium-low. Pour about ¼ cup (60 ml) of batter to form thin crepes; cook 2 minutes without touching, flip, then cook 30 seconds. Transfer to parchment. Repeat until batter is gone, making 1 large crepe and 13 smaller ones. Stir batter before each crepe. Thin batter with 1 tbsp milk if too thick.
  7. Make Whipped Cream: Prepare an ice bath and place a mixing bowl over it. Pour 1 cup heavy cream into the bowl and whisk at low speed until bubbles appear. Gradually add 3 tablespoons sugar while continuing to whisk, then increase speed until medium-firm peaks form — glossy with peaks that curl slightly.
  8. Assemble Cake: Lay two long strips of parchment paper in a cross on your work surface or rotating stand. Center the large crepe on the cross paper strips (this becomes the top layer when flipped). Spread a thin, even layer (~⅛ inch/3 mm) of whipped cream within an 8-inch center area, leaving a 2-inch border.
  9. Layer Crepes and Cream: Add a smaller crepe on top, spreading another whipped cream layer evenly within the middle, leaving a ½-inch border. Continue layering and spreading cream between crepes until all are stacked, finishing with a crepe on top.
  10. Chill Cake: Line a shallow, round dish with plastic wrap large enough to wrap the cake. Using the parchment strips as handles, transfer the layered crepe stack onto the dish. Remove the strips. Pull and gather the plastic wrap snugly around the cake edges, smoothing and rounding the shape. Secure with a clip and refrigerate at least 2 hours to set.
  11. Serve: After chilling, unwrap and invert the cake onto a serving platter to have the large crepe on top. Dust with 2 teaspoons matcha powder using a fine sieve. Optionally, prepare fresh whipped cream to serve alongside. Slice the cake while chilled and let sit at room temperature for 5 minutes before enjoying.
  12. Storage: Wrap leftover cake tightly and refrigerate. Consume within a few days due to fresh cream usage.

Notes

  • Use cake flour exclusively; all-purpose or bread flour will give a rubbery texture to crepes.
  • Resting the batter in the fridge for at least 1 hour is crucial to relax gluten and achieve tender crepes.
  • Maintain low to medium-low heat to cook crepes evenly without burning or uneven cooking.
  • Constantly stir the batter before pouring to prevent thickening and maintain smoothness.
  • Adjust batter thickness with a tablespoon of whole milk if crepes turn out too thick.
  • Use ceremonial or culinary grade matcha for best flavor and vibrant green color.
  • Wrap the cake carefully with plastic to create a smooth, rounded form and help it set uniformly.
  • Serving the cake slightly chilled with a few minutes at room temperature enhances flavor and texture.
  • Consume leftovers within a few days due to fresh cream’s perishability.

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