Description
A delicate and visually stunning Matcha Mille Crepe Cake featuring layers of thin, tender matcha-infused crepes alternated with lightly sweetened whipped cream and fresh strawberries. This Japanese-inspired dessert offers a harmonious blend of earthy matcha flavor and creamy texture, perfect for special occasions or an elegant treat.
Ingredients
Matcha 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
- 250 ml heavy whipping cream (chilled, at least 36% milkfat)
- 1 Tbsp powdered sugar
- 1 tsp vanilla extract
Decoration
- 6-8 fresh strawberries, thinly sliced
- Additional matcha powder for dusting
Instructions
- Prepare matcha crepe batter: Combine the milk, water, eggs, melted butter, all-purpose flour, sea salt, granulated sugar, vanilla extract, and matcha powder in a blender. Blend for about 1 minute until the batter is smooth and well-mixed.
- Rest batter: Pour the crepe batter into a measuring cup or mixing bowl, cover it, and refrigerate for at least 30 minutes to allow the flour to hydrate and flavors to meld.
- Cook crepes: Remove the batter from the fridge and stir gently. Heat a 6-inch frying pan over medium-low heat. Lightly grease with 1 teaspoon of vegetable oil, then wipe off excess oil with a paper towel. Using a 1/4 cup measuring cup, scoop and pour about 2 tablespoons of batter into the pan, tilting it to cover the surface with a thin layer. Cook for about 2 minutes on one side until set, then flip and cook for another 30 seconds. Remove and cool on a rack. Repeat until all batter is used, about 18-20 crepes.
- Make whipped cream: In a large bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Whip with a whisk until stiff peaks form. Refrigerate until assembly.
- Assemble crepe cake: Place one matcha crepe on a cake board or serving plate. Add a dollop of whipped cream and spread evenly with an offset spatula. Add another crepe on top and repeat this layering process. For the middle strawberry layer, add a crepe, then cream, followed by a layer of thinly sliced strawberries, cover with more cream, and top with another crepe.
- Finish and chill: Continue layering crepes and cream until all are used, finishing with a crepe on top. Dust the surface with matcha powder. Decorate with additional whipped cream and strawberries. Refrigerate the assembled cake for at least 1 hour to firm up.
- Serve: Slice the chilled mille crepe cake with a sharp serrated knife and serve immediately for a refreshing and elegant dessert.
Notes
- For best results, ensure the heavy cream is well chilled before whipping to achieve stiff peaks.
- Use a non-stick frying pan to prevent crepes from sticking and tearing.
- The resting time for the batter helps produce tender crepes.
- This cake is best served within 24 hours for optimal freshness.
- You can substitute strawberries with other fresh fruits like raspberries or blueberries for variation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese
