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Matcha Mille Crepe Cake: A Sweet Fusion of French and Japanese Elegance

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Matcha Mille Crepe Cake is a luxurious, visually stunning dessert that offers a delightful fusion of French and Japanese culinary traditions. With its delicate, paper-thin crepes layered with luscious whipped cream, this cake embodies the elegance and refinement of French patisserie, while incorporating the unique, earthy flavor of matcha, a finely powdered green tea from Japan. The result is a cake that’s not only delicious but also a feast for the eyes.

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Matcha Mille Crepe Cake: A Sweet Fusion of French and Japanese Elegance

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Elevate your dessert experience with Matcha Mille Crepe Cake—a stunning fusion of French technique and Japanese flavor! 🍵🌿 Layers of melt-in-your-mouth crepes and rich matcha cream create a decadent treat that’s perfect for any celebration. Ready to impress and indulge? 💚✨
#MatchaDelight 💚 #MilleCrepeCake 🍰 #JapaneseDesserts 🇯🇵 #FrenchPastry 🇫🇷 #LayeredDesserts ✨ #CreamyGoodness 🌿 #MatchaMagic 🍵 #ElegantTreats 💖 #DessertArt 🌸 #GourmetDesserts 🍴

  • Total Time: 1 hour 30 minutes
  • Yield: 12-16 servings

Ingredients

For the Crepes

  1. Whole Milk: This is the base of the crepe batter and provides the moisture needed to create thin, tender crepes. Using whole milk helps achieve a rich, smooth batter that makes the crepes easier to handle.
  2. Sugar: A small amount of sugar sweetens the batter, giving the crepes a light sweetness that complements the creamy filling and matcha flavor.
  3. Eggs: Eggs bind the ingredients together, adding structure to the crepes while helping them hold their shape as they cook.
  4. Unsalted Butter: Melted butter adds richness and helps to keep the crepes soft and pliable.
  5. Cake Flour: This type of flour has a lower protein content than all-purpose flour, resulting in tender crepes. Using cake flour is essential for a soft, delicate texture. If you don’t have cake flour, you can make your own by substituting some of the all-purpose flour with cornstarch.
  6. Matcha (Green Tea Powder): The star of this recipe, matcha adds both flavor and color. It provides a slightly bitter, earthy taste that contrasts beautifully with the sweet whipped cream.
  7. Baking Powder: A tiny amount of baking powder helps the crepes puff slightly while they cook, ensuring a light, airy texture.
  8. Neutral Oil: For cooking the crepes, you need a small amount of neutral oil, such as vegetable or canola oil, to prevent sticking and to achieve a smooth, even cook.

For the Fresh Whipped Cream

  1. Heavy Cream (Whipping Cream): This ingredient is crucial for making the whipped cream that will fill the layers of the crepes. It has a higher fat content than regular cream, making it perfect for whipping into a thick, airy consistency.
  2. Sugar: A bit of sugar sweetens the whipped cream and helps stabilize the texture, ensuring that it holds its shape when layered between the crepes.

For Serving

  1. Matcha Powder: To finish the cake, you’ll dust the top with matcha powder, which not only enhances the flavor but also adds a vibrant green hue, making the cake even more visually striking.
  2. Fresh Whipped Cream (Optional): If desired, you can prepare a second batch of whipped cream to serve alongside the cake for an extra indulgence.

Instructions

Preparing the Crepe Batter

Before you begin cooking the crepes, it’s important to allow time for the batter to rest. This resting period helps the gluten in the flour relax, resulting in more tender crepes. The batter should rest for at least one hour, so plan accordingly.

  1. Heat the Milk and Sugar: In a small saucepan, combine the whole milk and sugar. Heat the mixture over medium heat until the milk is warm to the touch. You don’t want the milk to boil, just warm enough to help dissolve the sugar and make the mixture easier to incorporate into the eggs.
  2. Whisk the Eggs: In a large bowl, beat the eggs until well combined. Then, gradually pour in the warmed milk, whisking constantly to avoid cooking the eggs. Once the eggs and milk are fully incorporated, add the melted butter and continue to whisk until smooth.
  3. Sift the Dry Ingredients: Place a fine-mesh sieve over the bowl and sift in the cake flour, matcha powder, and baking powder. Sifting the dry ingredients ensures that there are no lumps and helps the ingredients mix more evenly. Gently whisk the batter to combine, being careful not to overmix. Overmixing can cause the crepes to become rubbery due to excess gluten development.
  4. Strain the Batter: After mixing, strain the batter through a fine-mesh sieve to remove any remaining lumps and create a smooth, velvety texture. Cover the bowl with plastic wrap and refrigerate the batter for at least one hour. If you have more time, letting it rest for up to three hours can help improve the texture of the crepes.

Cooking the Crepes

Crepes are delicate and require a bit of practice to get just right. Here are some tips to help you achieve the perfect crepes:

  1. Prepare the Pan: Use a 12-inch nonstick frying pan for the first large crepe, and a 10-inch pan for the smaller layers. Heat the pan over low heat to ensure it heats evenly. Once the pan is hot, brush it with a thin layer of neutral oil and wipe off any excess with a paper towel. This will prevent the crepes from sticking and ensure they cook evenly.
  2. Cook the First Crepe: For the first crepe, pour about ⅓ cup of batter into the hot pan. Swirl the pan to spread the batter evenly in a thin layer. Cook the crepe on medium-low heat for about 2 minutes without disturbing it. You’ll notice that the edges of the crepe will become slightly crispy. Once the edges are set, carefully flip the crepe using a chopstick or spatula. Cook the other side for about 30 seconds, then transfer the crepe to a sheet of parchment paper to cool.
  3. Cook the Remaining Crepes: For the remaining crepes, reduce the batter to ¼ cup per crepe. Follow the same method as before, cooking each crepe for about 2 minutes on the first side and 30 seconds on the other side. Be sure to stir the batter before each crepe to ensure even consistency. You should aim to make about 13 small crepes and 1 large one.

Preparing the Whipped Cream

While the crepes are chilling, prepare the whipped cream. It’s best to use an ice bath to help cool the bowl and cream, allowing for quicker whipping and better texture.

  1. Set Up the Ice Bath: Fill a larger bowl with ice and water. Place a smaller bowl inside the larger bowl, ensuring that the smaller bowl doesn’t touch the ice water.
  2. Whip the Cream: Pour the heavy cream into the smaller bowl. Start whisking on low speed with a hand mixer until you see bubbles. Gradually add the sugar, and then increase the speed to medium-high. Continue whisking until firm peaks form. The whipped cream should be glossy and hold its shape when you lift the beaters.

Assembling the Matcha Mille Crepe Cake

Assembling the cake is a delicate process, but with careful attention, you’ll create a stunning dessert.

  1. Prepare the Work Surface: Lay down two long strips of parchment paper in a cross pattern on your work surface. These strips will help you transfer the assembled cake to a serving dish.
  2. Layer the Crepes and Whipped Cream: Begin by placing the largest crepe in the center of the parchment paper. Spread a thin layer of whipped cream (about ⅛ inch thick) in the center of the crepe, leaving a 2-inch border around the edges. Place another crepe on top and spread a thin layer of whipped cream on it. Continue this process, stacking the crepes and spreading whipped cream between each layer.
  3. Wrap the Cake: Once you’ve stacked all the crepes, use the parchment paper to help you transfer the cake to a shallow, round dish lined with plastic wrap. Carefully pull the plastic wrap around the cake, ensuring it’s smooth and tight. Secure the plastic with a clip and refrigerate the cake for at least 2 hours to allow it to set.

Serving the Cake

After the cake has chilled, it’s ready to be served. For the final touch, dust the top with matcha powder to give it a pop of color and flavor. If desired, serve with an additional dollop of fresh whipped cream on the side.

To slice the cake, carefully remove the plastic wrap and flip the cake over onto a serving platter. Use a sharp knife to cut through the layers, ensuring that each slice shows off the beautiful crepe layers. Let the cake sit at room temperature for a few minutes before serving to allow the flavors to meld.

Notes

  • Crepe Thickness: If you find that your crepes are too thick, thin the batter with a little extra milk. Thin crepes cook more evenly and create a delicate texture.
  • Chilling the Crepes: Allow the crepes to cool completely before stacking them. This prevents the whipped cream from melting and helps the layers stay intact.
  • Matcha Quality: The quality of matcha you use will significantly affect the flavor of the cake. Opt for high-quality ceremonial-grade matcha for the best taste and vibrant color.
  • Author: Paula Susan
  • Prep Time: 1 hour
  • Cook Time: 30 minutes

The Appeal of Matcha Mille Crepe Cake

Mille crepe cakes, as the name suggests, are made from dozens of crepes stacked together, separated by layers of rich filling. Traditionally a French creation, these cakes are a playful and sophisticated take on the layered cake. In the case of the Matcha Mille Crepe Cake, the lightness of the crepes is paired with the creamy, slightly sweet whipped cream and infused with the vibrant, earthy flavor of matcha powder, giving the dessert a distinct, refreshing taste that sets it apart from other crepe cakes.

What makes this dessert truly special is the contrast between the soft, slightly chewy texture of the crepes and the smooth, fluffy whipped cream. As you slice through the layers, you’ll notice how beautifully they hold together, offering a tender bite that melts in your mouth. The subtle bitterness of the matcha complements the sweetness of the cream, creating a perfect balance of flavors. Whether you’re serving it for a birthday, an afternoon tea, or as the centerpiece of a celebration, Matcha Mille Crepe Cake will surely impress your guests.

This no-bake cake is surprisingly easy to make, though it requires patience and careful attention to detail. The key to success lies in making the perfect crepes, which are the foundation of this dessert. With the right technique and a little practice, you’ll be able to craft a beautiful and delicious cake that will become a go-to recipe for special occasions.

Ingredients Breakdown

For the Crepes

  1. Whole Milk: This is the base of the crepe batter and provides the moisture needed to create thin, tender crepes. Using whole milk helps achieve a rich, smooth batter that makes the crepes easier to handle.
  2. Sugar: A small amount of sugar sweetens the batter, giving the crepes a light sweetness that complements the creamy filling and matcha flavor.
  3. Eggs: Eggs bind the ingredients together, adding structure to the crepes while helping them hold their shape as they cook.
  4. Unsalted Butter: Melted butter adds richness and helps to keep the crepes soft and pliable.
  5. Cake Flour: This type of flour has a lower protein content than all-purpose flour, resulting in tender crepes. Using cake flour is essential for a soft, delicate texture. If you don’t have cake flour, you can make your own by substituting some of the all-purpose flour with cornstarch.
  6. Matcha (Green Tea Powder): The star of this recipe, matcha adds both flavor and color. It provides a slightly bitter, earthy taste that contrasts beautifully with the sweet whipped cream.
  7. Baking Powder: A tiny amount of baking powder helps the crepes puff slightly while they cook, ensuring a light, airy texture.
  8. Neutral Oil: For cooking the crepes, you need a small amount of neutral oil, such as vegetable or canola oil, to prevent sticking and to achieve a smooth, even cook.

For the Fresh Whipped Cream

  1. Heavy Cream (Whipping Cream): This ingredient is crucial for making the whipped cream that will fill the layers of the crepes. It has a higher fat content than regular cream, making it perfect for whipping into a thick, airy consistency.
  2. Sugar: A bit of sugar sweetens the whipped cream and helps stabilize the texture, ensuring that it holds its shape when layered between the crepes.

For Serving

  1. Matcha Powder: To finish the cake, you’ll dust the top with matcha powder, which not only enhances the flavor but also adds a vibrant green hue, making the cake even more visually striking.
  2. Fresh Whipped Cream (Optional): If desired, you can prepare a second batch of whipped cream to serve alongside the cake for an extra indulgence.

Step-by-Step Instructions

Preparing the Crepe Batter

Before you begin cooking the crepes, it’s important to allow time for the batter to rest. This resting period helps the gluten in the flour relax, resulting in more tender crepes. The batter should rest for at least one hour, so plan accordingly.

  1. Heat the Milk and Sugar: In a small saucepan, combine the whole milk and sugar. Heat the mixture over medium heat until the milk is warm to the touch. You don’t want the milk to boil, just warm enough to help dissolve the sugar and make the mixture easier to incorporate into the eggs.
  2. Whisk the Eggs: In a large bowl, beat the eggs until well combined. Then, gradually pour in the warmed milk, whisking constantly to avoid cooking the eggs. Once the eggs and milk are fully incorporated, add the melted butter and continue to whisk until smooth.
  3. Sift the Dry Ingredients: Place a fine-mesh sieve over the bowl and sift in the cake flour, matcha powder, and baking powder. Sifting the dry ingredients ensures that there are no lumps and helps the ingredients mix more evenly. Gently whisk the batter to combine, being careful not to overmix. Overmixing can cause the crepes to become rubbery due to excess gluten development.
  4. Strain the Batter: After mixing, strain the batter through a fine-mesh sieve to remove any remaining lumps and create a smooth, velvety texture. Cover the bowl with plastic wrap and refrigerate the batter for at least one hour. If you have more time, letting it rest for up to three hours can help improve the texture of the crepes.

Cooking the Crepes

Crepes are delicate and require a bit of practice to get just right. Here are some tips to help you achieve the perfect crepes:

  1. Prepare the Pan: Use a 12-inch nonstick frying pan for the first large crepe, and a 10-inch pan for the smaller layers. Heat the pan over low heat to ensure it heats evenly. Once the pan is hot, brush it with a thin layer of neutral oil and wipe off any excess with a paper towel. This will prevent the crepes from sticking and ensure they cook evenly.
  2. Cook the First Crepe: For the first crepe, pour about ⅓ cup of batter into the hot pan. Swirl the pan to spread the batter evenly in a thin layer. Cook the crepe on medium-low heat for about 2 minutes without disturbing it. You’ll notice that the edges of the crepe will become slightly crispy. Once the edges are set, carefully flip the crepe using a chopstick or spatula. Cook the other side for about 30 seconds, then transfer the crepe to a sheet of parchment paper to cool.
  3. Cook the Remaining Crepes: For the remaining crepes, reduce the batter to ¼ cup per crepe. Follow the same method as before, cooking each crepe for about 2 minutes on the first side and 30 seconds on the other side. Be sure to stir the batter before each crepe to ensure even consistency. You should aim to make about 13 small crepes and 1 large one.

Preparing the Whipped Cream

While the crepes are chilling, prepare the whipped cream. It’s best to use an ice bath to help cool the bowl and cream, allowing for quicker whipping and better texture.

  1. Set Up the Ice Bath: Fill a larger bowl with ice and water. Place a smaller bowl inside the larger bowl, ensuring that the smaller bowl doesn’t touch the ice water.
  2. Whip the Cream: Pour the heavy cream into the smaller bowl. Start whisking on low speed with a hand mixer until you see bubbles. Gradually add the sugar, and then increase the speed to medium-high. Continue whisking until firm peaks form. The whipped cream should be glossy and hold its shape when you lift the beaters.

Assembling the Matcha Mille Crepe Cake

Assembling the cake is a delicate process, but with careful attention, you’ll create a stunning dessert.

  1. Prepare the Work Surface: Lay down two long strips of parchment paper in a cross pattern on your work surface. These strips will help you transfer the assembled cake to a serving dish.
  2. Layer the Crepes and Whipped Cream: Begin by placing the largest crepe in the center of the parchment paper. Spread a thin layer of whipped cream (about ⅛ inch thick) in the center of the crepe, leaving a 2-inch border around the edges. Place another crepe on top and spread a thin layer of whipped cream on it. Continue this process, stacking the crepes and spreading whipped cream between each layer.
  3. Wrap the Cake: Once you’ve stacked all the crepes, use the parchment paper to help you transfer the cake to a shallow, round dish lined with plastic wrap. Carefully pull the plastic wrap around the cake, ensuring it’s smooth and tight. Secure the plastic with a clip and refrigerate the cake for at least 2 hours to allow it to set.

Serving the Cake

After the cake has chilled, it’s ready to be served. For the final touch, dust the top with matcha powder to give it a pop of color and flavor. If desired, serve with an additional dollop of fresh whipped cream on the side.

To slice the cake, carefully remove the plastic wrap and flip the cake over onto a serving platter. Use a sharp knife to cut through the layers, ensuring that each slice shows off the beautiful crepe layers. Let the cake sit at room temperature for a few minutes before serving to allow the flavors to meld.

Tips for Success

  • Crepe Thickness: If you find that your crepes are too thick, thin the batter with a little extra milk. Thin crepes cook more evenly and create a delicate texture.
  • Chilling the Crepes: Allow the crepes to cool completely before stacking them. This prevents the whipped cream from melting and helps the layers stay intact.
  • Matcha Quality: The quality of matcha you use will significantly affect the flavor of the cake. Opt for high-quality ceremonial-grade matcha for the best taste and vibrant color.

Variations and Substitutions

While the traditional Matcha Mille Crepe Cake is a wonderful treat on its own, there are plenty of ways to customize it to suit your tastes.

  • Flavor Variations: Try infusing the whipped cream with other flavors like vanilla or hazelnut for a unique twist. You can also experiment with different types of green tea powder, such as hojicha or genmaicha, for a different flavor profile.
  • Non-Dairy Alternatives: For a dairy-free version, use coconut milk or almond milk in place of whole milk and substitute the heavy cream with coconut cream or a non-dairy whipping cream.
  • Decorating: Get creative with the decoration! You can top the cake with fresh berries, edible flowers, or even a drizzle of sweetened condensed milk for an added touch of sweetness.

Conclusion

Matcha Mille Crepe Cake is a delightful dessert that brings together the best of both French and Japanese culinary traditions. With its layers of delicate, paper-thin crepes, creamy matcha-infused whipped cream, and elegant presentation, this cake is sure to become a favorite for any special occasion. Whether you’re making it for a celebration or simply indulging in a sweet treat, this cake is an experience that will leave you and your guests impressed and satisfied.

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