Okay, so picture this: delicate, paper-thin crepes, each brushed with a vibrant green matcha cream, stacked sky-high. That’s pretty much the Matcha Crepe Cake in a nutshell, but honestly, it’s *so* much more than that. I remember the first time I tasted one – it was at this little cafe in Kyoto, and I swear, my world just stopped for a moment. It’s a bit like a Mille-Feuille, but instead of flaky pastry, you’ve got these soft, slightly chewy crepes with this subtle but distinct earthy sweetness from the matcha. It sounds fancy, but trust me, it’s totally doable at home and *way* more impressive than pulling out a box of cookies. Plus, it makes you feel like a total pastry chef, even if you accidentally burn the first crepe (which, let’s be honest, happens to everyone!). And of course, this Matcha Crepe Cake Recipe will make anyone happy!
What is matcha crepe cake?
Simply put, a Matcha Crepe Cake is a layered dessert made with thin crepes stacked on top of each other, with a flavored cream spread between each layer. Think of it as a crepe lasagna, but instead of savory goodness, you’re diving into a sweet, slightly bitter, and incredibly satisfying treat. The name comes from the distinct green tea powder, matcha, which gives the cake its signature color and earthy flavor. It’s essentially a crepe cake, just elevated with a touch of Japanese elegance! The origin is a little murky, but it’s thought to have originated in Japan, where matcha is a staple. It’s just become incredibly popular worldwide because, well, it’s absolutely divine and fun to Make. Perfect for when you want to impress, but not spend all day in the kitchen.
Why do you like this recipe?
Honestly, where do I even begin? What I love most about this Matcha Crepe Cake Recipe is how surprisingly easy it is to make something that looks and tastes like it came straight out of a fancy patisserie. Seriously, the flavor is just incredible. You’ve got that slightly bitter, earthy matcha balanced by the creamy sweetness of the filling. It’s not overly sweet, which is a huge win in my book. The subtle matcha flavor is what makes this dessert unique! Plus, the simplicity is a major bonus. While it might seem intimidating with all those layers, the crepe batter comes together in minutes, and the filling is just as easy. It’s also surprisingly cost-effective. You probably already have most of the ingredients in your pantry, and matcha powder is readily available online or at most specialty stores. It’s a lot cheaper than buying a pre-made crepe cake from a bakery, that’s for sure! But the versatility of this recipe is truly why this one stands out for me. You can customize the filling with different extracts, add fruit between the layers, or even drizzle it with a chocolate ganache. This Matcha Crepe Cake Recipe is a showstopper, but it’s secretly easy!
How do I make matcha crepe cake?
Quick Overview
Making a Matcha Crepe Cake might sound intimidating, but don’t let the layers fool you! First, you’ll whip up a simple crepe batter and cook each crepe until it’s perfectly thin and golden. Then, you’ll prepare the matcha cream filling. After that, it’s all about layering: crepe, cream, crepe, cream, until you’ve created a beautiful tower of deliciousness. The best part? No special equipment is required – just a non-stick pan and a little patience. It’s simpler than making a layered cake and so much more impressive. I promise!
Ingredients
For the Main Batter:
* 1 cup all-purpose flour: Make sure it’s measured correctly! I always spoon it into the measuring cup and level it off with a knife.
* 1 12 cups milk: I’ve tested this with almond milk, and it actually made it even creamier!
* 2 large eggs: Let them come to room temperature for a smoother batter.
* 2 tablespoons melted butter: Adds richness and prevents sticking.
* 1 tablespoon sugar: Just a touch to sweeten the crepes.
* ¼ teaspoon salt: Enhances the flavors.
* 2 tablespoons matcha powder: Use a high-quality culinary grade matcha for best flavor and color.
For the Filling:
* 2 cups heavy cream: Make sure it’s cold for easy whipping.
* 12 cup powdered sugar: Adds sweetness and helps stabilize the Whipped Cream.
* 1 tablespoon matcha powder: For that extra kick!
What are the steps to
Step 1: Preheat & Prep Pan
Lightly grease a non-stick pan with butter or cooking spray and heat it over medium heat. How do you prevent crepes from sticking? I always do a test crepe first to make sure the pan is at the right temperature.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and matcha powder. Set aside. How do I make sure that the matcha is evenly distributed throughout the batter? What are the green powders in crepes?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and melted butter. Set aside. Make sure the butter isn’t too hot, or it might cook the eggs.
Step 4: Combine
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix, as this can result in tough crepes. A few small lumps are okay. I always let the batter rest for about 15 minutes at this stage. This allows the gluten to relax, resulting in more tender crepes.
Step 5: Prepare Filling
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Set aside. Gradually add the powdered sugar and matcha powder, and continue beating until stiff peaks form. Do not overwhip the cream, or it will turn into butter.
Step 6: Layer & Swirl
How do you make crepe batter? Pour about 14 cup of batter onto the preheated pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes per side, or until the edges are golden brown and the crepe is cooked through. Repeat with the remaining batter, stacking the cooked crepes on a plate. Once the crepes are cool enough to handle, spread a thin layer of matcha cream over the first crepé. Then top with another crepe. Repeat until all the crepes and cream have been used. I usually reserve some extra cream for the top layer.
Step 7: Cool & Glaze
Cover the crepe cake with plastic wrap and refrigerate for at least 2 hours. How do I bake a cake overnight? What are some tips for preventing a cake from falling apart when you slice it?
Step 8: Slice & Serve
Before serving, dust the top of the crepe cake with extra matcha powder, if desired. Slice with a sharp knife and serve chilled. I love to serve this with a scoop of vanilla Ice Cream or a dollop of whipped cream.
What should I serve it with?
This Matcha Crepe Cake is incredibly versatile and can be enjoyed in so many ways! For breakfast, I love pairing a slice with a strong cup of coffee or a matcha latte. The slight bitterness of the matcha complements the sweetness of the cake perfectly. It’s a sophisticated start to the day! For brunch, dress it up with some fresh berries and a sprig of mint. A glass of sparkling wine or a light green tea would be lovely additions. As dessert, this cake is a showstopper all on its own. I often serve it after a Japanese-inspired meal, like sushi or ramen. A scoop of vanilla Ice Cream or a drizzle of chocolate sauce elevates it even further. And honestly, for cozy snacks, sometimes all you need is a slice of this cake and a good book. It’s the perfect treat to enjoy on a rainy afternoon. My family loves this cake so much, it’s become a tradition for birthdays and special occasions. It’s always a hit!
How do I make a matcha crepe cake?
Okay, so I’ve made this Matcha Crepe Cake *a lot* of times, and I’ve learned a few things along the way. First off, when it comes to mixing the batter, don’t overdo it! Overmixing develops the gluten in the flour, which can result in tough crepes. Mix until just combined, and don’t worry about a few small lumps. Another tip: invest in high-quality matcha powder. The flavor and color will be much better. I made that mistake once, and the cake tasted bland and looked kind of sad. For ingredient swaps, if you’re dairy-free, you can use almond milk and coconut cream in the batter and filling. Just be aware that it will slightly alter the flavor and texture. When baking the crepes, make sure the pan is properly heated and lightly greased. If the pan is too hot, the crepes will burn. If it’s not hot enough, they’ll stick. Finding the right balance is key. The glaze variations are endless! You can add different extracts to the cream, like vanilla or almond, or even stir in some chopped nuts or chocolate chips. Just have fun and experiment. And finally, let the cake chill in the fridge for at least 2 hours before serving. This allows the flavors to meld and the cake to set, making it easier to slice and serve. Trust me, it’s worth the wait!
What are some Storing and Reheating Tips?
Proper storage is essential to keep your Matcha Crepe Cake tasting its best! At room temperature, this cake will stay fresh for about 2 days, provided it’s well covered. I usually use a cake dome or airtight container to prevent it from drying out. In the refrigerator, it will last for up to 5 days. Again, make sure it’s properly covered to prevent it from absorbing any odors from the fridge. For longer storage, you can freeze the crepe cake for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. When you’re ready to enjoy it, thaw it in the refrigerator overnight. One thing to note: if you plan on freezing the cake, it’s best to add the glaze after thawing. The glaze can sometimes become watery or separate during the freezing process. And just a tip: a slightly chilled Matcha Crepe Cake is always the most enjoyable!
What are the most frequently asked questions on
Final Thoughts
Okay, friends, that’s it! I truly hope you give this Matcha Crepe Cake Recipe a try. It’s one of those desserts that looks and tastes incredibly impressive, but it’s secretly easy to make. The flavor is unique, the texture is divine, and it’s guaranteed to impress anyone you share it with. If you love this recipe, you might also enjoy my Matcha Ice Cream Recipe or my Matcha Brownies Recipe. Both are equally delicious and easy to make! Happy baking, and please let me know how yours turns out in the comments below. I can’t wait to hear about your variations and experiences. Don’t forget to rate the recipe and share it with your friends if you enjoyed it! And seriously, if you accidentally burn the first crepe, don’t sweat it – it happens to the best of us!
Matcha Crepe Cake Recipe: 7 Steps to a Perfect Green Tea Delight
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 2 tbsp Matcha powder Use high-quality matcha
- 2 cups Milk
- 4 large Eggs
- 4 tbsp Melted butter
- 0.25 cup Sugar
- 0.25 tsp Salt
Cream Filling
- 2 cups Heavy cream Cold
- 0.5 cup Powdered sugar
- 1 tsp Vanilla extract
Instructions
Preparation Steps
- In a large bowl, whisk together flour, matcha powder, sugar, and salt.
- Gradually whisk in milk and eggs until smooth. Stir in melted butter.
- Heat a lightly oiled griddle or non-stick frying pan over medium heat. Pour 0.25 cup of batter onto the hot griddle. Tilt the pan with a circular motion so that the batter thinly coats the surface.
- Cook the crepe for about 2 minutes, until the bottom is lightly browned. Loosen with a spatula, flip, and cook for another minute. Repeat with remaining batter.
- In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place one crepe on a serving plate and spread with a thin layer of whipped cream. Repeat with remaining crepes and cream, stacking them on top of each other.
- Refrigerate the crepe cake for at least 30 minutes before serving. Dust with matcha powder before serving.
