The matcha crepe cake is the original crepe cake and it has a reputation for a reason. This cake is incredibly delicious, but seems like a daunting task for most home bakers. I’m here to tell you that scary reputation is unfounded. This cake simply takes some patience to assemble and it’s definitely worth the wait! Follow our simple recipe and you’ll feel like a professional baker when you see how beautiful this cake turns out.
Matcha Crepe Cake
Ingredients
- For the crepes
- 8 large eggs
- 3 1/2 cups milk
- ½ Cup melted butter
- ¼ Cup Sugar
- 1 teaspoon vanilla
- 1 teaspoon matcha
- 2 1/2 cups Flour
- Ingredients for Chantilly Cream Filling:
- 1 Pint heavy cream
- 1 Teaspoon Matcha
- 1 - 2 Cups powdered Sugar sweetened to your liking
Instructions
- Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice.
- Blend ingredients until smooth and clump free. If you don't have a blender you first whisk all the liquid ingredients together and then gradually add in the flour, whisking until no clumps remain.
- Preheat a 9-inch non-stick crepe pan or frying pan over medium heat and set an extra plate aside to stack finished crepes
- Add 1/4 cup crepe batter into the center and tilt the pan to spread the batter evenly to the edges using a circular motion
- Once the edges of the crepe turn golden, use a rubber spatula to flip the crepe over cooking about 30 seconds on the second side
- Stack ready crepes onto the prepared plate and allow them to cool completely before assembling the cake
- While the crepes cool prepare the filling
- Place cream in the mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add matcha and powdered sugar in parts to desired sweetness.
- Increase speed to medium-high.
- Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
- Line an 8-inch springform pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup of filling.
- Spread the filling evenly to the edges and continue with remaining crepes and filling
- Leave the last crepe with no filling on top
- Cover the crepe cake with plastic wrap and refrigerate overnight
- Once the cake is set, invert the cake onto a cake platter. Remove the spring form pan and then dust the top with cinnamon and sugar
- Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated
