There’s something utterly enchanting about the layers of a Mille Crepe Cake, especially when you infuse it with the unique flavor of matcha green tea. I discovered this delightful creation one afternoon while searching for a way to elevate my dessert game and escape the mundane routine of fast food treats. The vibrant green of the matcha, paired with the silky sweetness of chantilly cream, transforms this cake into a showstopper for any occasion.
Picture this: you’re hosting a casual gathering with friends, and instead of the usual store-bought desserts, you surprise them with this Japanese Matcha Green Tea Mille Crepe Cake. The moment you slice into its delicate layers, everyone will be captivated by its elegance. Not only is it visually stunning, but each bite offers a delightful blend of creamy, earthy flavors that will leave your guests begging for the recipe. And the best part? It’s easier to make than it looks!
Join me as we dive into this delightful recipe that brings a taste of Japan right to your kitchen, ensuring you serve up a sweet masterpiece that’s sure to impress!
Why choose Japanese Matcha Green Tea Mille Crepe Cake?
Uniquely indulgent: This cake perfectly embodies the harmony of rich matcha and fluffy crepes, elevating any dessert spread.
Easily customizable: Feel free to adjust the sugar levels or even try different fillings, making it a versatile treat.
Stunning presentation: Its beautiful layers create an eye-catching centerpiece for gatherings or special occasions.
Guilt-free indulgence: With lighter ingredients compared to traditional cakes, it feels like a luxurious dessert without the heaviness.
Impressive yet simple: You can artfully create this dessert right at home, impressing friends and family without overwhelming effort.
Perfect for sharing: Ideal for gatherings, this cake will ignite conversations and leave everyone craving another slice.
Japanese Matcha Green Tea Mille Crepe Cake Ingredients
For the Crepes
• 190 ml heavy cream – This adds a rich, creamy texture that makes the crepes delightful.
• 190 ml milk – A perfect balance with heavy cream for a lighter batter.
• 5 tbsp granulated sugar – Sweetens the crepes just enough for a delightful taste.
• 3 large eggs – Essential for binding the crepe mixture together.
• 35 grams vegetable oil – Keeps the crepes moist and adds flavor.
• 120 grams cake flour – Creates a tender, airy texture you’ll love.
• 2 tbsp matcha green tea powder – This key ingredient gives your crepes that vibrant, earthy flavor.
• 6 tbsp water – Helps thin out the batter for easy pouring and swirling.
• Butter for frying pan – A non-stick essential for perfectly cooked crepes.
For the Chantilly Cream
• 360 ml heavy cream – Creates a fluffy and rich layer between the crepes.
• 105 grams powdered sugar – Sweetens and stabilizes the cream for easy layering.
For the Finishing Touch
• Matcha powder for dusting – Adds a beautiful touch on top and enhances the matcha flavor even more.
Now you have all the essential ingredients to create your gorgeous Japanese Matcha Green Tea Mille Crepe Cake. Let’s dive into the baking and layering!
How to Make Japanese Matcha Green Tea Mille Crepe Cake
-
Mix the batter: Combine 190 ml heavy cream, 190 ml milk, 5 tbsp granulated sugar, 3 large eggs, 35 grams vegetable oil, 120 grams cake flour, 2 tbsp matcha green tea powder, and 6 tbsp water. Whisk until smooth and well blended.
-
Heat the pan: Preheat a non-stick frying pan over medium heat and grease it lightly with butter. This will help your crepes release easily and cook evenly.
-
Pour and swirl: Ladle a small amount of batter into the pan, tilting it to create an even layer. Aim for a thin coating, which is key to achieving the perfect crepe.
-
Cook and flip: Cook the crepe until the edges start to lift and look cooked, around 1-2 minutes. Flip it with a spatula and cook briefly on the other side. Repeat this process until all the batter is used.
-
Cool the crepes: Transfer the cooked crepes to a plate and allow them to cool completely. This step is vital for easy layering later.
-
Whip the cream: In a mixing bowl, whip 360 ml of heavy cream with 105 grams of powdered sugar until stiff peaks form. This will be your light and fluffy chantilly cream.
-
Layer the crepes: Begin layering the cooled crepes with whipped chantilly cream. Alternate each crepe and cream layer until all crepes are stacked. Aim for a generous spread of cream between each layer for maximum deliciousness.
-
Dust and serve: Finally, dust the top of your mille crepe cake with matcha powder for a beautiful finishing touch. Slice and serve to share this delightful dessert with your friends and family.
Optional: Garnish with fresh berries for an added burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Japanese Matcha Green Tea Mille Crepe Cake?
Indulging in layers of creamy goodness deserves a side that balances and enhances those delightful flavors.
- Fresh Berries: These offer a burst of tartness that contrasts beautifully with the sweet, creamy layers of the cake.
- Earl Grey Tea: Its fragrant notes complement the earthy matcha while creating a soothing pairing.
- Lemon Sorbet: The refreshing zing of lemon provides a light and tangy counterpoint to the rich cake.
- Matcha Latte: For true matcha lovers, this creamy drink enhances the cake’s flavor and ties the meal together.
- Vanilla Ice Cream: A scoop of this classic treat adds creaminess and temperature contrast for an indulgent experience.
- Pistachio Cookies: These crunchy delights offer a nutty flavor that plays beautifully against the delicate layers of the mille crepe cake.
- Coconut Whipped Cream: Lighter than chantilly, this tropical treat adds an exotic flair while maintaining the sweet profile.
- Chocolate Ganache: A drizzle of rich ganache provides an elegant, luscious touch that elevates each bite.
Make Ahead Options
These delightful Japanese Matcha Green Tea Mille Crepe Cake layers are perfect for meal prep enthusiasts! You can prepare the crepes up to 24 hours in advance by cooking them, allowing them to cool completely, and then stacking them with parchment paper in between to prevent sticking. Store them in an airtight container in the refrigerator. The chantilly cream can also be whipped and refrigerated for up to 3 days; just give it a quick stir before using for optimal fluffiness. When you’re ready to assemble, simply layer the chilled crepes with the cream, dust with matcha powder, and enjoy a stunning dessert that’s just as delicious as if made fresh!
How to Store and Freeze Japanese Matcha Green Tea Mille Crepe Cake
Fridge: Keep your cake in an airtight container for up to 3 days to maintain its freshness and prevent it from drying out.
Freezer: If you have leftover cake, wrap it tightly in plastic wrap and foil before freezing for up to a month. Thaw in the fridge overnight before serving.
Reheating: While generally enjoyed chilled, you can let your slices rest at room temperature for about 30 minutes before indulging for the best flavor.
Dusting: Wait to dust the top with matcha powder until just before serving to avoid it absorbing moisture and losing its vibrant color.
Expert Tips for Japanese Matcha Green Tea Mille Crepe Cake
- Smooth batter: Whisk the batter until it’s completely smooth; lumps can lead to uneven crepes that aren’t as tender.
- Even heat: Maintain a consistent medium-low heat while cooking; too high can cause the edges to burn before the center cooks.
- Cool completely: Allow the crepes to cool fully before layering. If they’re warm, the cream might melt and result in sloppy layers.
- Layer evenly: Spread a generous amount of chantilly cream between crepes for ideal balance. Too little may cause the cake to be dry.
- Fresh matcha: Use high-quality matcha powder; it enhances both the flavor and color of your Japanese Matcha Green Tea Mille Crepe Cake.
Japanese Matcha Green Tea Mille Crepe Cake Substitutions
Feel free to embrace your culinary creativity and tailor this recipe to suit your taste buds!
-
Gluten-Free: Swap cake flour for a gluten-free blend to keep the texture light and airy while enjoying a gluten-free treat.
-
Dairy-Free: Use almond milk or coconut cream instead of heavy cream and milk, creating a lovely dairy-free version that remains rich in flavor.
-
Sweetener Swap: Replace granulated sugar with agave syrup or honey for a natural sweetness that complements the matcha perfectly.
-
Flavor Boost: Add a tablespoon of vanilla extract to the batter for an aromatic touch that harmonizes beautifully with matcha.
-
Fruity Punch: Layer in fresh fruits, such as strawberries or mango slices, in between the crepes for a vibrant burst of flavor and color.
-
Choco-Matcha Delight: Fold in a tablespoon of cocoa powder with the matcha to create a delightful chocolate matcha combination that’s sure to please.
-
Nutty Crunch: Sprinkle toasted nuts, like almond slivers or pecans, between the layers for an exciting crunch that contrasts with the creaminess.
-
Spicy Twist: Add a pinch of cinnamon or cardamom to the whipped cream for an unexpected warm spice that elevates the flavor profile.
Japanese Matcha Green Tea Mille Crepe Cake Recipe FAQs
How do I choose ripe ingredients for my Matcha Mille Crepe Cake?
Absolutely! When selecting your ingredients, especially the heavy cream and eggs, look for fresh products. The heavy cream should be rich and smooth without any off smell, while eggs should be uncracked and stored in a refrigerator. Choose matcha powder with a vibrant green color, as dull or yellowed powder indicates age and diminished flavor.
What is the best way to store leftover Matcha Mille Crepe Cake?
To keep your cake fresh, store it in an airtight container in the fridge for up to 3 days. This helps maintain moisture and keeps flavors intact. If you have multiple servings, consider slicing it and wrapping individual pieces in plastic wrap before placing them in the container, ensuring they stay protected from drying out.
Can I freeze my Matcha Mille Crepe Cake?
Yes, very! To freeze, wrap the entire cake tightly in plastic wrap and then in foil to avoid freezer burn. It will keep well in the freezer for up to a month. When you’re ready to enjoy, thaw it in the refrigerator overnight before serving. For best enjoyment, allow slices to sit at room temperature for about 30 minutes to restore that creamy texture.
What do I do if my crepes stick to the pan?
The more the merrier! If your crepes are sticking, ensure you use enough butter to adequately grease the pan. Preheat your pan properly on medium heat, as this helps create a non-stick surface. If you’re still having trouble, use a silicone spatula to gently pry the edges up, helping the crepe lift more easily.
Is it safe for those with dietary restrictions to enjoy this cake?
While this Matcha Mille Crepe Cake recipe includes common allergens like eggs and dairy, you can easily make substitutions. For a dairy-free option, use coconut milk and heavy cream alternatives, and substitute the eggs with flaxseed meal or applesauce as a binder. Just keep in mind that the flavor and texture may vary slightly. Always check for gluten-free flour if needed, as conventional cake flour may not work for gluten-sensitive individuals.
How should I dust the Matcha Mille Crepe Cake for presentation?
For that stunning presentation, wait to dust your cake with matcha powder until just before serving. This prevents moisture absorption, keeping the vibrant color intact. Use a fine sieve to sprinkle an even layer of matcha on top, adding a touch of elegance and an extra punch of flavor that will delight your guests.
Delightful Japanese Matcha Green Tea Mille Crepe Cake Recipe
Ingredients
Equipment
Method
- Combine 190 ml heavy cream, 190 ml milk, 5 tbsp granulated sugar, 3 large eggs, 35 grams vegetable oil, 120 grams cake flour, 2 tbsp matcha green tea powder, and 6 tbsp water. Whisk until smooth and well blended.
- Preheat a non-stick frying pan over medium heat and grease it lightly with butter.
- Ladle a small amount of batter into the pan, tilting it to create an even layer.
- Cook the crepe until the edges start to lift and look cooked, around 1-2 minutes. Flip it with a spatula and cook briefly on the other side. Repeat until all batter is used.
- Transfer the cooked crepes to a plate and allow them to cool completely.
- In a mixing bowl, whip 360 ml of heavy cream with 105 grams of powdered sugar until stiff peaks form.
- Begin layering the cooled crepes with whipped chantilly cream, alternating each crepe and cream layer.
- Dust the top of your mille crepe cake with matcha powder.
- Slice and serve to share this delightful dessert.