A perfectly easy and non-bake cake for anyone who LOVES matcha!
Jump to Recipe!What is a Mille Crepe Cake?
Crêpe originated in France long back to celebrate the Christian holiday “La Chandeleur”. Traditional Crêpe is made with wheat flour, egg, and milk, and served with fresh fruits, jams, powdered sugar, creams, etc. The Mille Crepe Cake that we see today consists of layers of thin crêpe and creams stacked on top of each creating a perfect balance of sweet and melt-in-your-mouth flavors.
Fun fact: Mille means thousands in French, implicating the amount of layers in this cake (obviously there arent thousands of layers buty you could deinftely try hundred;)
Why Choose This Cake Over Others?
This Matcha crepe cake is not only easy to make, but it is also incredibly light and fluffy. Compared to the traditional sponge cake that we see in the market today, crepe mille cakes are less sweeter, none baked, and melt into your mouth leaving a unique texture of layers. I actually made this cake for my mom on Mother’s day because she’s not really a sweet person (she’s sweet but doesn’t like sweet foods if that makes sense LOL), and she loved this one! With the slight bitterness of the matcha and the fresh strawberries’ tartness, this cake really stands out from the rest.
What Kind of Matcha Should You Use?
The color of the matcha determines its freshness therefore the brighter it appears to be, the more fresh it is. A good brand should appear bright and vibrant with a strong green color. On the other hand, dull colors such as yellow, and dark olive greens, might indicate signs of oxidation, expiration, and spoilage. Good quality matcha should smell sweet, fresh, aromatic, and grassy. If your matcha smells dull or even fishy… throw… it.. out!! Anyways here are the brands that I especially adore.
Preparation Process
Start by whisking together 2 eggs, milk, melted butter, sugar, and salt in a bowl
sugar and pinch of salt
Sift matcha and flour into the wet mixtures
Whisk the dry and wet ingredients together
Let this mixture sit in the fridge for 30-1hr
Tips for success!
- If you have time, please make sure you let the matcha crepe batter set in the refrigerator for at least 30 minutes before you start making them to ensure a lighter and fluffier crepe
- Use a good-quality pan to prevent the crepe from sticking when flipping!
- Youll know the crepe is ready to flip once the top surface is no longer liquidy
- When flipping the crepes, lift the corners up a little bit using a spatula first and then place the spatula under the crepe then flip it over gently
- The heavy whipping cream should be chilled as well so that it is easier to form stiff peaks
- Sift your dry ingredients (matcha powder, flour)!! for smoother texture crepes
- stack at least 20 layers of crepe and cream for a prettier presentation
- Don’t give up!! the repeating step of making crepes over and over again might be frustrating, but I promise you the result will be SO worth it!
Strawberry Matcha Crepe Mille Cake
A perfect level of sweetness and tartness that will make you fall in love!
Ingredients
- 2 eggs
- 2 tbsp sugar
- a pinch of salt
- 1 cup of whole milk
- 1/2 cup water
- 2 tbsp melted butter
- 1 cup flour
- 2 tbsp Matcha powder(non sweet)
Home made whipped cream
- 2 cups heavy whipping cream
- 4 tbsp powdered sugar
- 1.5 tsp vanilla extract
Instructions
- In a bowl, combine whisk together 2 eggs, sugar, a pinch of salt, milk, water, and melted butter.
- Sift Matcha powder and flour for a smoother batter.
- combine the dry and wet ingredients together until a smooth batter forms.
- your batter should run smooth through a whisk but not completely liquidy.
- Let this batter sit in the fridge for 30-60 minutes (optional step) but chilled batter creates a more fluffy and light pancake so it's definitely recommended!
- Pour 1/4 cup of batter into your pan on very low heat.
- Cook each side of the crepe for about 30 seconds.
- repeat the process until all batters are used up.
- Allow crepes to chill to room temperature before you apply the heavy whipping cream and fresh strawberries on.
- Stack the cake by adding a layer of crepe, whipped cream, and then strawberries.
- Repeat this process until all crepes are used.
- Dust some more matcha powder on the top layer of the cake.
- decorate with strawberries as the final touch.
- Enjoy~
Notes
-If your batter is too liquidy, adjust by adding in flour little by little, starting with 2 tbsp at a time. However, if the batter is too thick, then add milk or water to adjust.
- When making whip cream, add in the ingredients slowly only after it foams up a little
- After the cake is done assembling, let it cool in the fridge for about an hour or overnight for better texture and easier time to cut.
- Matcha brand is very important in this recipe! make sure you use good quality matcha, the one that I especially adore is the 'Matcha Love' (not sponsored)
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