Green Tea Matcha Crepe Cake

New week, new Matcha Recipe, and this one will start you off with a bang!

We’ve got a matcha infused variation on an all time favorite dessert: Matcha Crepe Cake.

The stack of thin green tea crepes is layered with a soft and creamy custard cream filling that’s sure to please.

Classic Matcha Crepe Cake

Yield: About 21-25 crepes for an 8 inch pan

- Batter -

• 2 tbsp butter, melted
• 3 cups warm milk
• 6 large eggs
• 1 ½ cups all-purpose flour, sifted
• 1 tbsp corn flour, sifted
• 2 tbsp Kenko Tea matcha powder
• 1 pinch salt
• ½ cup caster sugar
• Butter for greasing the pan

Method

1. Mix all the ingredients together until the mixture is a smooth batter
2. Heat the pan and grease with a little butter or oil
3. Scoop one ladle of batter into the pan while moving it, so all the batter covers the base evenly
4. Flip the crepe once the underside side starts to golden
5. Cook the other side for about 10 seconds
6. Repeat the steps until you’ve finished all the batter and have a nice pile of crepes

- Custard Cream Filling -

• 2 tbsp white sugar
• 3 tbsp custard powder
• 250ml milk
• 300ml thickened cream

Method

1. Cook the sugar, custard powder and milk together, then let it cool
2. Whip the cream until stiff
3. Fold thickened cream into the cooled custard mix
4. Start assembling the crepe cake by layering the crepes with the filling, one-by-one
5. Dust with icing sugar if preferred

A delicious stack of matcha crepes ready to eat - what could be better? You can eat this for breakfast or serve it up for dessert, whatever you like...

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