To help lift your mood in the grey wintery weather, we have a vibrant and fresh dessert for you today -Matcha Mille Crepe Cake.
Matcha Mille Crepe is inspired from the traditional French mille crepe. The word “mille” means thousands in French, which indicates the multiple layers of crepes in the cake. And ever growing in popularity, the Matcha Mille Crepe has been known as an elegant delicacy in French baking, which you can now find in manypatisseries.
But we all know homemade baking, cooked from the heart and made with love, is better than shop bought treats.
Since the Matcha Mille Crepe is perfect for wintertime, we have this delightful dessert for you to make with your own flair.
Let’s welcome the recipe of the week --Matcha Green Tea Mille Crepeby the awesome Chantel Vo from @myloveatfirstbite
Chantel is a 17 year old student whose passion for baking grows as each day passes. She enjoys experimenting with new ideas and recipes and aspires to become a pastry chef. Visit Chantel and see more of her lovely baking righthere.
Matcha Mille Crepe may seem daunting at first, but it's actually not that hard! All it takes is a little time and patience!
Matcha Mille Crepe Cake
Matcha Crepe Batter
- 7 tbsp (~100g) unsalted butter
- 3 cups whole milk (whole milk tastes best, but any milk should suffice)
- 6 eggs
- 1 ½ cups all-purpose flour
- 7 tbsp granulated sugar
- A pinch of salt
Matcha Cream Filling
- 1 cup whole milk
- 2 egg yolks
- 4 tbsp sugar, adjust to the sweetness of your liking
- 2 tbsp cornstarch
- 2 tbsp butter
- ½ tsp vanilla
- 2 tbsp matcha
- 1 ½ cups heavy cream/whipping cream (33-36% milk fat)
- A pinch of salt
- 1 tsp matcha
- 1 tsp powdered sugar
Matcha Crepe Batter
- In a small pan, melt the butter on medium-low heat, stirring occasionally until light brown specks form at the bottom. Keep an eye on it as it can burn quickly.
- When ready, take off the heat. It should smell nutty, toasty (and delicious!).
- Heat the milk in another pot until steaming. Set aside.
- In a large bowl whisk together eggs, flour, sugar, and salt using an electric mixer or by hand.
- Slowly pour in the warm milk and brown butter while stirring until the batter is integrated.
- Wrap the bowl or transfer the batter into a tightly-sealed container.
- Refrigerate the batter for at least two hours or overnight if possible for best results.*
- Take the batter out of the fridge and give it a stir to combine evenly. If there are lumps, whisk it out or strain.
- Let it sit at room temperature for about 30 minutes while working on the filling.
*This allows the gluten to relax and the starch granules to expand. This will improve the texture of the crepes making it lacy and delicate, instead of tough and rubbery. If you are short on time, try resting it at room temperature for 30 mins.
Matcha Cream Filling
-- The filling is a diplomat cream which is a pastry cream and whipped cream folded through.
- Bring the milk and 2 tbsp sugar to a boil in a pot.
- Meanwhile, in a bowl, whisk egg yolks, remaining 2 tbsp sugar, and cornstarch until smooth.
Once the milk has boiled, slowly pour it in a thin stream into the egg mixture while whisking constantly.Don’t add it all in at once or you’ll get lumps of cooked egg!
- Once combined, return the mixture to the pot over the stove and bring it back to a boil.
- Stir the mixture constantly to prevent lumps.
- Let it boil for a couple minutes to cook the starch or until thickened.
- Remove from heat and stir in the butter, vanilla extract, and salt.
- Transfer to a bowl covered with plastic wrap; make sure the pastry cream surface is directly in contact with the plastic wrap to prevent a crust from forming.
- Chill pastry cream in the fridge until it is completely cool.
- Stir the chilled pastry cream until uniform and smooth.
- Whip the heavy/whipping cream either by hand or with an electric mixer till soft peaks.
- Fold the pastry cream and whipped cream together. This is called diplomat cream.
- Spoon about 1 cup of the cream out to another bowl and add the matcha powder.
- Combine thoroughly then pour it back into the rest of the cream. This allows the matcha to be combined easier.
- Wrap and leave it in the fridge until you are ready to assemble.
Build the mighty Mille Crepe
Heat an 8” non-stick pan on medium heat.An 8” pan yield around 25 crepes. A different size of pan will yield different number of crepes and need different amount of batter per crepe.
- Brush with oil and wipe away the excess with a paper towel.
Pour in 2-3 tbsp of batter to the heated pan.If the pan is at the right temperature, the batter has enough time to spread around, but sets quickly.
- Quickly swirl the pan around to spread the batter out evenly.
- Adjust the amount of batter per crepe if it is too thick or too thin. It’s ultimate to have thin crepe.
Flip the crepe once the edges are golden and the middle is set (less than a minute).Use your fingers and a cake spatula to flip the crepe. They are the best tools to do so.
- Let it cook for another 15-30 secs on the other side.
- Transfer the cooked crepe to a parchment lined baking sheet.
Repeat with the rest of the batter.Do not stack crepes on top of each other while they’re still hot.
- Allow 2-3 mins for each crepe to cool before transfer the next one from the pan to the baking sheet.
- Wrap the cooled crepes with plastic wrap to prevent them from drying out.
- To assemble, place one crepe on a cake board, plate, or something flat. Use a turntable if you have one.
- Spread about ¼ cup of the Matcha Cream Filling evenly on the crepe.
- Place another crepe on top and spread the 2nd layer of filling on top.
Repeat until the last and prettiest crepe is used as the very top layer.Do not layer cream on the top crepe.
- Refrigerate the cake for at least 1h to set the filling so it’ll be much easier to cut.
- Once ready to serve, combine the matcha and powdered sugar and dust the top.
- Cut a slice and enjoy!
Some like to cut off the edges of the crepes before assembling to have the sides cleaner and ensures that they are all same size.
You can do so by using a template, ring mold, existing cake pan, etc. Or just leave the rough edges as you’ll have more crepe. They look and taste great either way!
Super green, beautiful and delicious! This homemade Matcha Mille Crepe is just as scrumptious as those from the bakery.
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