• 250 gr / 2 cups of white flour flour 2 cups is about 240gr, so maybe you will need a little bit more that 2 cups of flour
• pinch of salt
• 1 tsp of sugar
Matcha crepe cake filling
• 500ml /2cups whipping cream
• 400gr/ 2 cups/ 14oz mascarpone
• 1 tbsp of vanilla extract
• 200 gr / 1½ cups powdered sugar (granulated sugar is not suitable for this recipe)
• 1 -2 tbsp of matcha powder (depending on how strong you want the green tea flavor)
White chocolate ganache
• 200 gr / 7oz of good quality white chocolate
• 100 ml / ½ cups / 3 oz heavy cream (or whipping cream)
• 1 tbsp of matcha powder
• sliced almonds for decoration
**Directions**
Prepare the crepes and cook them
1. In a large bowl add eggs and milk. Using a hand mixer or a whisk mix them very well.
2. Next add butter, salt, and sugar.
3. Add the flour. Do it gradually 1-2 spoons at a time and mix to avoid getting lumps in the mixture.
4. When all the flour is incorporated leave the crepe mixture for 5 minutes to set.
5. Separate the crepe batter into two bowls and in one of them incorporate the matcha powder. If you prefer to have a stronger matcha flavor, incorporate the powder in the whole crepe batter.
6. Prepare a cooking pan (for crepes) and a measuring cup. The measuring cup will help you to get the right amount of batter in the pan.
7. Spray the bottom of the pan with vegetable oil. Wait until the pan is hot enough (over medium-high heat)
8. Pour just enough batter into the heated pan
9. When you start seeing bubbles on top, the crepe is ready to flip
Whipped cream and mascarpone filling
1. Pour the cream into the large bowl (chilled) and, using a hand mixer on a low-medium speed, start beating the cream for about 3-4 minutes.
2. Next, add powdered sugar. Continue with the mixer for about 3-4 minutes or until you reach stiff peaks.
3. In a separate bowl mix the mascarpone with the matcha powder. Make sure the mascarpone is at room temperature.
4. Add the vanilla extract to the mascarpone
5. Gently mix the whipped cream and the mascarpone mixture.
Layering the cake
1. Place the first crepe on the cake stand. Spread 1-2 tbsp of the whipped cream mixture onto this first crepe.
2. Place a second crepe on top of the whipped cream spread and repeat the same thing again.
3. Repeat these steps until all of the whipped cream and mascarpone mixture is used.
4. Finish the crepe cake with a layer of whipped cream and spread it around the sides.
5. Let the cake rest in the fridge for at least 1 hour.
White chocolate ganache to cover the cake
1. Pour the cream into a microwave save bowl.
2. Cut the white chocolate into small pieces. Add it to the cream.
3. Put them in the microwave for 30 seconds at a time and then open the door and mix the white chocolate. Do this three times – a minute and a half in total.
4. Leave the cream and chocolate for about a minute or two.
5. Start whisking the chocolate until you reach a smooth consistency.
6. Add the matcha powder and mix it very well.
Cover the cake with the chocolate ganache
1. Pour the ganache onto the cake and spread it evenly on the surface of the cake.
2. Sprinkle sliced almonds on top of the cake
3. Put the cake in the fridge for a couple of hours to set
1 Comment
Matcha crepe cake or Mille crepe cake is a delicious and unique dessert that combines the flavors of **matcha green tea, whipped cream, and crepes.**
Full recipe with detailed instructions: [https://easteuropeaneats.com/matcha-crepe-cake-recipe/](https://easteuropeaneats.com/matcha-crepe-cake-recipe/)
**Ingredients**
Crepes
• 4 medium-sized eggs
• 500 ml / 2¼ cups whole milk
• 50gr / 1.7 oz melted butter
• 250 gr / 2 cups of white flour flour 2 cups is about 240gr, so maybe you will need a little bit more that 2 cups of flour
• pinch of salt
• 1 tsp of sugar
Matcha crepe cake filling
• 500ml /2cups whipping cream
• 400gr/ 2 cups/ 14oz mascarpone
• 1 tbsp of vanilla extract
• 200 gr / 1½ cups powdered sugar (granulated sugar is not suitable for this recipe)
• 1 -2 tbsp of matcha powder (depending on how strong you want the green tea flavor)
White chocolate ganache
• 200 gr / 7oz of good quality white chocolate
• 100 ml / ½ cups / 3 oz heavy cream (or whipping cream)
• 1 tbsp of matcha powder
• sliced almonds for decoration
**Directions**
Prepare the crepes and cook them
1. In a large bowl add eggs and milk. Using a hand mixer or a whisk mix them very well.
2. Next add butter, salt, and sugar.
3. Add the flour. Do it gradually 1-2 spoons at a time and mix to avoid getting lumps in the mixture.
4. When all the flour is incorporated leave the crepe mixture for 5 minutes to set.
5. Separate the crepe batter into two bowls and in one of them incorporate the matcha powder. If you prefer to have a stronger matcha flavor, incorporate the powder in the whole crepe batter.
6. Prepare a cooking pan (for crepes) and a measuring cup. The measuring cup will help you to get the right amount of batter in the pan.
7. Spray the bottom of the pan with vegetable oil. Wait until the pan is hot enough (over medium-high heat)
8. Pour just enough batter into the heated pan
9. When you start seeing bubbles on top, the crepe is ready to flip
Whipped cream and mascarpone filling
1. Pour the cream into the large bowl (chilled) and, using a hand mixer on a low-medium speed, start beating the cream for about 3-4 minutes.
2. Next, add powdered sugar. Continue with the mixer for about 3-4 minutes or until you reach stiff peaks.
3. In a separate bowl mix the mascarpone with the matcha powder. Make sure the mascarpone is at room temperature.
4. Add the vanilla extract to the mascarpone
5. Gently mix the whipped cream and the mascarpone mixture.
Layering the cake
1. Place the first crepe on the cake stand. Spread 1-2 tbsp of the whipped cream mixture onto this first crepe.
2. Place a second crepe on top of the whipped cream spread and repeat the same thing again.
3. Repeat these steps until all of the whipped cream and mascarpone mixture is used.
4. Finish the crepe cake with a layer of whipped cream and spread it around the sides.
5. Let the cake rest in the fridge for at least 1 hour.
White chocolate ganache to cover the cake
1. Pour the cream into a microwave save bowl.
2. Cut the white chocolate into small pieces. Add it to the cream.
3. Put them in the microwave for 30 seconds at a time and then open the door and mix the white chocolate. Do this three times – a minute and a half in total.
4. Leave the cream and chocolate for about a minute or two.
5. Start whisking the chocolate until you reach a smooth consistency.
6. Add the matcha powder and mix it very well.
Cover the cake with the chocolate ganache
1. Pour the ganache onto the cake and spread it evenly on the surface of the cake.
2. Sprinkle sliced almonds on top of the cake
3. Put the cake in the fridge for a couple of hours to set