April 8, 2021

Let’s Make an Elegant Matcha Mille Crepe Cake!

April 8, 2021. Sunny Spring Day. Matcha Mille Crepe Cake.

This Matcha Mille Crepe Cake has been on my bucket list for a very long time. It’s a very distinctive looking cake and has gained more popularity after it was featured on one of the episodes of the Great British Bake-Off show. The gorgeous green is from green tea powder or called matcha (抹茶) also sometimes called maccha, traditionally used in Japanese Tea ceremony. The French word “mille crêpe” literally translates to “thousand crêpes”. Well, not that I’m about to make a thousand layers of anything 😂. This show stopping cake simply looks fabulous with its multi-layers (usually between 15 to 20 layers) of crepes and cream when cut.

Overall, this no bake cake is really straight forward – I start by making the crepes, then the freshly whipped filling and finally, layering and stacking them thus forming a many layered crepe cake. In my version, instead of simply dusting the top with matcha powder, I decided to create a pretty pattern on top.

If you know how to make crepes, this should be a cinch to make. Reflecting back on this particular recipe, I find that the most time consuming part of this recipe, believe it or not, is actually waiting for the crepe batter to rest in the fridge! That, AND just patiently waiting for the assembled crepe cake to set. Both of these steps are hands-off time that are important for the success of this recipe.

This is probably one of the prettiest non traditional cakes I’ve made in a while, maybe a tad bit more unique compared to my favorite beautiful pink strawberry ombre pavlova cake, or the delightful retro upside down citrus cake.

Ready to make this show stopper? Let’s go!

Ingredients for Matcha Mille Crepe Cake

Crepe batter
1 3/4 cup (400ml) whole milk
3 Tbsp. (45g) sugar
3 large eggs
1 1/2 Tbsp. (25g) unsalted butter, melted
1 cup (125g) all purpose flour
2 Tbsp. (16g) cornstarch
1/2 tsp (2g) baking powder
2 Tbsp. (12g) Matcha green tea powder, plus extra for dusting
Vegetable or Neutral oil, for cooking
Filling
2 cups (480ml) fresh whipping cream
6 Tbsp. fine sugar

In addition to the ingredients, you will need several mixing bowls, a non stick frying pan to cook the crepes, parchment paper and plastic cling wrap. Plus a whole lot of patience, for waiting. 😊

Note: if you have never bought matcha before, this is what I used for this recipe. Due to the rising popularity of this ingredient, there are many blended matcha powder used for beverages. It’s important to use pure matcha, not the stuff with sugar and flavors added!

Matcha used for the Matcha Mille Crepe Cake

Making the Crepe Batter

Gather the ingredients.

Start by making the crepe batter. In a small saucepan, combine milk and sugar on low heat until the sugar dissolves. Do not boil the mixture! In a mixing bowl, whisk the eggs. Slowly drizzle the warm milk sugar mixture into the eggs, whisking constantly to combine. Add melted butter and continue whisking until well incorporated.

Sift the flour, cornstarch, baking powder and matcha powder into the egg mixture. Combine until the batter is completely smooth. Strain into a large measuring cup to remove any lumps. Repeat the straining one more time, to make sure. Cover and chill in fridge for an hour.

Note: Important to let the batter rest for at least an hour, otherwise your crepes will be rubbery. Time saving tip – you can make the batter ahead of time, and let it rest overnight and then cook the crepes in the morning!

Place the sifter over the large bowl with the wet ingredients, add the flour, cornstarchm baking powder and matcha

Preparing the Filling

When the batter is chilling, let’s make the filling. In a large bowl (or measuring cup) placed on top of a bowl filled with ice, whisk together the heavy whip cream with sugar until stiff and well combined. Place into the fridge to keep cold.

Note: You can easily swap out the filling, and use your favorite buttercream or custard filling too!

Pour cream and sugar into medium size bowl and place on top of a large bowl with ice

Cooking the Matcha Mille Crepes

When the batter is ready, heat a 10 inch (25cm) non-stick pan on low. Brush the pan with oil and blot any excess oil with paper towel. Pour batter into the pan and quickly swirl around to spread out thinly and evenly, approx 1/4 cup. Cook for about 1 1/2 minute or until the edges begins to crisp. Flip and cook the other side for another half a minute or so. Transfer the crepe to a cooling rack. Repeat until all the batter is done. You should end up with about 15-16 crepes. (I always end up eating the first crepe! Well, someone’s got to taste test it, right? Lol)

Note: If you want a taller cake, simply double the recipe!

Optional step: if your crepes are not evenly round, you can place a plate on top and trim off any excess. This will make your cake look neater when assembling.

Assembling Matcha Mille Crepe Cake

To assemble, put down a piece of parchment paper, larger than the crepe, approx 12 inch (30cm) diameter. This will be the base and makes it easier to handle the cake. Optional: put 2 strips of parchment paper on the bottom (creating an X sling) of the first piece of crepe, to make lifting and handling easier. Not necessary, but might come in handy when transfering the completed cake from work space to plate before chilling.

Put down the first layer of crepe. Add the freshly whipped cream and spread evenly. Repeat until the layers are stacked. Finally add the whipped cream to the top layer. Wrap with plastic cling wrap and chill for at least 2 hours to set the cake.

When the cake is chilling, you can make the stencil that will create the pretty design on top of your cake. Cut out your favorite design on parchment paper and set aside. To serve, remove the plastic cling wrap, place paper stencil over the cake, generously dust with matcha powder. Note: place the stencil with the pencil/ink mark up, and not touching the cake. You don’t want to transfer any pencil lead or ink onto your cake!

Remove the stencil and your elegant Matcha Mille Crepe Cake is ready!

Matcha Mille Crepe Cake

Your elegant Match Mille Crepe Cake is ready. It looks wonderful for company, and delightful as a special everyday treat. Here are more pictures of the cake:

Bon App! いただきます! Let’s eat!

Notes:

If you are new to Matcha, here’s a short article that gives an overview on Matcha => https://time.com/5188377/matcha-tea-benefits/

Matcha Mille Crepe Cake

Jessica Lai Perez

A gorgeous no-bake multi-layer crepe cake made with matcha green tea to create a beautiful and show stopping dessert. Inspired by Prue Leith's and Namiko Chen's recipes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Resting Time 3

Course Celebration, Dessert

Cuisine French, Japanese

Servings 1 cake

Equipment

mixing bowls
non stick frying pan
Parchment paper
plastic cling wrap

Ingredients

Crepe batter

1 3/4 cup (400ml) whole milk
3 Tbsp. (45g) sugar
3 large eggs
1 1/2 Tbsp. (25g) unsalted butter, melted
1 cup (125g) all purpose flour
2 Tbsp. (16g) cornstarch
1/2 tsp (2g) baking powder
2 Tbsp. (12g) Matcha green tea powder, plus extra for dusting
Vegetable or Neutral oil, for cooking

Filling

2 cups (480ml) fresh whipping cream
6 Tbsp. fine sugar

Instructions

Start by making the crepe batter. In a small saucepan, combine milk and sugar on low heat until the sugar dissolves. Do not boil the mixture!
In a mixing bowl, whisk the eggs. Slowly drizzle the warm milk sugar mixture into the eggs, whisking constantly to combine. Add melted butter and continue whisking until well incorporated.
Sift the flour, cornstarch, baking powder and matcha powder into the egg mixture. Combine until the batter is completely smooth. Strain into a large measuring cup to remove any lumps. Cover and chill in fridge for an hour.
When the batter is chilling, let's make the filling. In a large bowl (or measuring cup) placed on top of a bowl filled with ice, whisk together the heavy whip cream with sugar until stiff and well combined. Place into the fridge to keep cold.
When the batter is ready, heat a 10 inch (25cm) non-stick pan on low. Brush the pan with oil and blot any excess oil with paper towel.
Pour batter into the pan and quickly swirl around to spread out thinly and evenly, approx 1/4 cup. Cook for about 1 1/2 minute or until the edges begins to crisp. Flip and cook the other side for another half a minute or so. Transfer the crepe to a cooling rack. Repeat until all the batter is done. You should end up with about 15 crepes. Optional: if your crepes are not evenly round, you can place a plate on top and trim off any excess. This will make your cake look neater when assembling.
To assemble, put down a piece of parchment paper, larger than the crepe, approx 12 inch (30cm) diameter. This will be the base and makes it easier to handle the cake. Put down the first layer of crepe. Add the freshly whipped cream and spread evenly. Repeat until the layers are stacked. Finally add the whipped cream to the top layer. Wrap with plastic cling wrap and chill for at least 2 hours to set the cake.
When the cake is chilling, you can make the stencil that will create the pretty design on top of your cake. Cut out your favorite design on parchment paper and set aside.
To serve, remove the plastic cling wrap, place paper stencil over the cake, generously dust with matcha powder. remove stencil and your elegant Matcha Mille Crepe Cake is ready!