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