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Bon Appétea: Matcha Mille Crepe Cake
November 13, 2019

Bon Appétea: Matcha Mille Crepe Cake


When Japanese meets French – you get a decadent Matcha Mille crepe cake. Its green tea layers are subtly bittersweet, with decadent fresh whipped cream in between. The icing on the cake? You don’t need an oven to make this!


Crepe batter:
1 3/4 cup whole milk
3 tbsp sugar
3 large eggs1
1/2 tbsp melted unsalted butter
1 cup cake flour
2 tbsp matcha powder. We recommend My Tea Inc’s premium matcha (click on the link) imported from Kyoto(click to shop)
1/2 tsp baking powder

neutral flavor oil

Fresh whipped cream:
1 cup heavy (whipping) cream
3 tbsp sugar



Crepe batter:


Add the milk and sugar in a small saucepan and combine well. Heat on medium heat until the milk is warm to touch. Beat the eggs in a large bowl. Then slowly add a small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.


Set up a fine-mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift and add half of the dry ingredients into the batter. Whisk and combine the dry and wet ingredients together.


Repeat this process one more time until there is no lump in the batter.


Set the fine-mesh sieve over a large bowl and pour the batter. This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for 1 hour.


To cook the crepes:


Set a non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with a paper towel. Pour the batter just enough to cover 1/3 of the bottom of the frying pan.


Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets a tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe and cook the other side for 30 seconds. Transfer to a working surface lined with parchment paper.


Continue this process until all the batter is used. With this batter, I could make 1 large one that goes on top, and 13 crepes.


Whipped cream:


Prepare an ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking at a lower speed. Once you see bubbles, slowly add granulated sugar.


Whip the cream until it forms stiff peaks.


Assemble the millecrepe cake:


First place the larger crepe. This will be the top layer when we flip. Put the freshly whipped cream in the middle and spread evenly, leaving 2 inches away from the circumference. Place another crepe on top and spread whip cream evenly, leaving outer ½ inch. Continue this process until the last crepe is placed on top.


Prepare a round curved shallow dish and place a large piece of plastic wrap on top. Make sure to remove any air pockets and smooth out. Transfer the millecrepe to the shallow dish by holding the strips you made. Once you place nicely in the middle of the bowl, remove the strips.


Wrap the millecrepe with plastic wrap from one corner to clockwise. This will make the final cake evenly round, instead of wrap randomly. Secure and refrigerate at least 2 hours until the cake is set.


Once chilled, remove the plastic wrap and flip onto the serving platter. 

Dust more matcha powder over the cake and serve with extra fresh whipped cream.