Matcha Crepe Cake
Matcha crepe cake, because you must try it at least once, sometimes. Looking back, I could’ve made this cake more interesting, but maybe in this case simplicity is a winner, because the cake was devoured completely by people who have never even tasted matcha before.
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Matcha Crepe Cake:
Equipment: Cooking Pan, 16cm (d).
Recipe: A single cake made of 16 crepes
For the crepe batter:
| Ingredient | Amount (g / units) |
| Eggs | 150g (3 medium sized eggs) |
| Milk | 240g |
| Vanilla Extract | 1 tsp |
| Melted Unsalted Butter | 45g |
| Cake Flour | 50g For GF version, you may substitute with extra cornstarch at the same amount |
| Cornstarch | 40g |
| Salt | 1/8 tsp |
| White Granulated Sugar | 20g |
| Matcha | 5g (2 tsps) |
For the filling:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 240g |
| White Granulated Sugar | 24g |
For the icing- Matcha cream:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 80g |
| White Granulated Sugar | 15g |
| Matcha | 1/2 tsp |
Preparation instructions:
- Melt the butter in the microwave.
- Personally, I find it very convenient to throw all ingredients into a single container, and blend them together using an immersion blender. This ensures there will not be any dry powder lumps and that the mixture will be uniform. However, if you don’t own an immersion blender, I recommend to first mix all the dry ingredients in a single bowl, then gradually add the milk, whisking, to eliminate all lumps.
- Heat the pan and grease it with a little bit of cooking oil. Using a piece of paper towel, “smear” the oil evenly all over the pan.
- Pour about 1/4 cup of batter each time to the pan. The batter should cover about 40-50% of the surface area of the pan, then tilt the pan in circles to move the batter across in an even layer.
- Cook for 1 minutes on low heat, until you see large, flat bubbles underneath the crepe. This is the sign that it can be flipped, and cook for 1 more minute on low heat.
- Repeat steps 4 and 5 with the rest of the batter. Note that the pan should not be greased in between, and cooking should be kept on the lowest heat. You should get about 16-20 crepes according to the pan size specified in this recipe.
- For the filling: beat all the filling ingredients to a very stiff cream.
- For the assembly: Evenly spread about 1 tbsp of cream between two crepes. Use the remaining cream to coat and fill the sides.
- For the icing: beat the icing ingredients to a stable yet soft peaks, and ice the cake. You can prepare additional cream for piping or decorate per your personal preferences.
