Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

The first time I heard of a mille crepe cake, I thought… interesting concept, don’t know how I feel about it, but it’s worth a try. With that, came the Berry Crepe Cake in which I filled traditional crepe layers with pastry cream and berry whipped cream, and it did not disappoint! Fastforward to present day. A crepe shop just opened up nearby and I was reminded once again of the mille crepe cake. This time, I wanted to take a different approach and make a Matcha Mille Crepe cake. And just for kicks, I thought it would be even better if it were miniature size.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

You begin by making the batter of the crepe. For this recipe, I adapted my go-to crepe recipe. As I am making one mini cake, I cut the recipe in half. The proportions that you see in the photos are only half of the recipe at the bottom of the page. To start out, sift the flour, matcha powder, and salt in one bowl.

Matcha Mille Crepe Cake

In another, whisk together the milk, egg, and melted butter.

Matcha Mille Crepe Cake

Combine the two together and whisk until just combined. Do not over mix the batter, as it will cause the crepes to become tough. If there are a few lumps, that’s okay.

Matcha Mille Crepe Cake

Strain the mixture through a sieve to remove any lumps. You should end up with a smooth batter. Cover the batter with saran wrap and refrigerate for at least one hour.

Matcha Mille Crepe Cake

Once the batter has had time to rest, check the consistency. It should be on the liquid side, almost like chocolate milk. If it is too thick, gently whisk an additional tablespoon or two of milk.

Take a nonstick skillet and grease it with butter. Use a paper towel to dab off any excess. Save this paper towel, as you will use it to help re-grease the skillet between each crepe. Over medium heat, take about 1/4 cup of batter and pour it into the pan. Quickly swirl the pan around to evenly coat and allow it to cook. When the top side slightly dries out, it is ready to flip. Just a quick tip– the first crepe usually never turns out right, at least for me. So if your first one isn’t perfect, don’t be disheartened!

Flip, and cook the other side until it has dried and formed brown spots. Move the crepe to a plate, use the paper towel to re-grease the pan, and begin your next crepe. Continue until all of the batter has been used up and you have 8-10 crepes. Allow them to cool completely.

Matcha Mille Crepe Cake

To get them perfectly round and miniature, I use a cookie cutter. Each crepe will give two mini crepe circles. Cut and trim all the crepes to the desired size. You should have 16-20 mini crepes. A typical mille crepe cake will have 20 layers.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

For the filling, there are several options you can go with. Whipped cream, pastry cream, red bean paste, or fruit all go great with green tea, but I chose to go with a matcha whipped cream filling. As matcha powder lumps up fairly easily, you have to first mix it with heavy whipping cream that has not yet been whipped up.

Matcha Mille Crepe Cake

Whisk together until most of the lumps are gone. Then, you can fold the liquid into some already whipped cream.

To assemble, it’s simply a matter of alternating the crepe and filling! I put it on a cake turn table to make it easier and am using a straight spatula. You want to make sure each layer of whipped cream is a thin layer, roughly equivalent to the thickness of each crepe layer. Spread the cream to the very edge of the crepe; it’s okay if some overspills.

Keep alternating until all of the layers are completed. You want your last layer to be a crepe, not whipped cream. You can use the straight spatula to clean up any cream that spilt over the edge.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Finally, dust the top with matcha powder. Use only enough matcha to just cover the top, as too much matcha can cause it to have a bitter taste.

Finally, it is finished! I recommend letting it sit in the refrigerate for at least 2-3 hours before consuming so that the layers can meld together, but it can also be consumed right away. Enjoy!

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Matcha Mille Crêpe Cake

1 c flour

3 Tbsp matcha powder

pinch salt

2 eggs

1 1/2 c milk, plus more for thinning the batter if needed

2 Tbsp melted butter, cooled to room temp

1 cup Matcha whipped cream, recipe below

Matcha powder, to dust

  1. Sift flour, matcha powder, and salt together in a bowl. Set aside.
  2. In another bowl, whisk together the eggs, milk, and butter until combined.
  3. Make a well in the flour mixture and add in the milk mixture and whisk until just combined. Strain it through a mesh sieve to remove any remaining lumps.
  4. Cover the batter with saran wrap and refrigerate for at least one hour. Once the batter has had time to rest, check the consistency. It should be a thin batter. If it is too thick, gently whisk in an additional tablespoon or two of milk.
  5. Take a nonstick skillet and grease it with butter. Use a paper towel to dab off any excess. Save this paper towel, as you will use it to help re-grease the skillet between each crepe.
  6. Over medium heat, take about 1/4 cup of batter and pour it into the pan. Quickly swirl the pan around to evenly coat and allow it to cook. You will know when it is ready to flip when the top side slightly dries out.
  7. Flip, and cook the other side until it has dried and formed brown spots. Move the crepe to a plate, re-grease the pan with the paper towel, and begin your next crepe. Continue until all of the batter has been used up, making about 16-20 crepes. Allow them to cool completely.
  8. To get them perfectly round and miniature, use a round cookie cutter. Each crepe will give two mini crepe circles, making about 32-40 mini crepes. Use half for one cake and the other half for a second cake.
  9. To assemble, alternate the crepe and filling. Make sure each layer of whipped cream is a thin layer, roughly equivalent to the thickness of each crepe layer. Spread the cream to the very edge of the crepe.
  10. Keep alternating until all of the layers are completed. The last layer of the cake should be a crepe, not whipped cream. Use a straight spatula to clean up any cream that spilt over the edge.
  11. Finally, dust the top with matcha powder. Use only enough matcha to just cover the top, as too much matcha can cause it to have a bitter taste.
  12. Letting it sit in the refrigerate for at least 2-3 hours before consuming so that the layers can meld together. Serve cold.

Matcha Whipped Cream

2 Tbsp heavy whipping cream, not yet whipped (liquid form)

1 Tbsp matcha powder

1 c whipped cream, whipped to stiff peaks

Whisk together 2 Tbsp liquid form heavy whipping cream and 1 Tbsp matcha powder until most of the lumps are gone. Then, fold the liquid into 1 cup of whipped cream.

Matcha Mille Crepe Cake

Berry Crepe Cake

Photo Jan 03, 11 43 03 PM (1)

Blessings + Good Food turns one today!! I honestly never thought I would be able to keep something up for a year. I first started this blog during my visit to Taiwan when there were so many beautiful things I wanted to share with people but did not want to overcrowd other social media and had more words to say than a caption. In my blogs before this one, I would always keep it up for a few weeks, maybe a month, then abandon it and deactivate it several months later. And I thought that was going to be the same thing with this one, but yet I surprise myself and the blog is still alive today.

Photo Jan 03, 11 42 03 PM

I never thought I would come to love writing a post or taking picture of food as much as I do. I was never the best at Language Arts in school and I only have an iphone. But the thing I love the most about writing here is that there is so much freedom attached to it. Am I allowed to say something in particular without offending someone? Do I actually have readers who follow with my stories? Is this photo or story interesting enough where people will be intrigued by it?

Photo Jan 03, 11 42 24 PM

The answers to these such questions are not yes and no or no and yes, but rather, it does not matter. While the world is so full of judgement of other people, what other people think, how many likes you receive and where on the social ladder you stand, the blog has become a place where none of it matters. I do not have to worry about what other people think because I do not know if any of this is actually read by people. I can openly express how I feel and what I think because readers can very easily enter and exit websites. The blog has become a place where I can fully and freely express what I love and am passionate about.

Photo Jan 03, 11 44 30 PM

Thank you Blessings + Good food for that freedom! We’ve made it one year in and lets go for another.

Photo Jan 03, 11 41 14 PM

Berry Crepe Cake

Double batch of crepes, recipe below

1/2 batch of Pastry Cream 

3/4 c heavy whipping cream + 4 Tbsp sugar

1/2 c blackberries

1/2 c raspberries

1/2 c blueberries

2 Tbsp sugar

When making the crepes, you can speed up the process by using two 6in nonstick skillets. Set each crepe aside to slightly cool before stacking together to cool completely for at least one hour. Two batches of batter will make approximately 36 crepes.

Once all the crepes have been completely cooled, whip the whipping cream with sugar until stiff peak. Take 1/4 cup into a separate bowl and whip with the pastry cream until light and fluffy.

Take a small handful of each berry and set aside and save for the topping. In a blender, blend the rest of the berries with 2 Tbsp of sugar. Fold into the remaining whipping cream.

To assemble:

Alternate layers of both pastry cream and berry whipped cream until you have used 30 layers (or more if you want it higher) of crepes. Use the back of a spoon or small offset spatulas for easy spreading. Top with the berries you have set aside and dust with powder sugar. Keep refrigerated.

Crepes

recipe adapted from Gordon Ramseys Crepe Suzette

1 c sifted flour

pinch salt

2 eggs

200 ml milk diluted in 75 ml water

2 Tbsp melted butter, cooled to room temp

zest of 1 orange

1 Tbsp sugar

50 ml milk, set aside

Sift flour and salt together. Break eggs into flour and whisk together thoroughly. Gradually add milk and water mixture. When it is just mixed together until smooth, whisk in butter and sugar. Strain and filter out the mixture through a fine sieve or sifter to remove any remaining lumps. Stir in orange zest and refrigerate for at least 1 hour for the batter to relax. When ready to use, gently whisk in remaining milk to thin out batter. Heat a nonstick skillet to medium-high heat and coat with a thin layer of butter. Once hot, take a ¼ measuring cup and ladle it onto the skillet. Quickly rotate the pan so the batter evenly coats bottom of pan. When the edges lift from the pan, that is when you know it is ready to be flipped. Each side should only take 1-2 minutes. When both sides are done, remove from heat and fill as desired.