Matcha Crepe Cake
Adding antioxidants to my Dessert Diet – Matcha green tea and raspberries
- 2 cups chilled whole milk
- 1 cup chilled heavy cream
- 6 eggs (lightly beaten)
- 1/2 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup confectioner’s sugar
- 1/8 teaspoon salt
- 2 tablespoons Matcha powder (green tea powder can be used as substitute, but color may not come out to be as rich)
- 4 tablespoons unsalted butter (softened)
For Pastry Filling:
- 2 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 3/4 cup confectioner’s sugar
- 1 1/2 tablespoons Matcha powder
- In blender or food processor, blend together the eggs, milk, heavy cream, salt, matcha powder and sugar (all ingredients for crepe except for butter).
- You want to use a blender or food processor to get the air blended into the batter.
- Turn on stove to medium-high heat to heat either a crepe pan or a non-stick 8 or 9 inch pan (I use a non-stick pan and in a larger pan the crepe will be slightly thinner, but still comes out fine).
- Make sure you have a wire rack set up to place each finished crepe on (once the crepe is cool, it can be transferred to a silpat or cookie sheet lined with parchment paper).
- Once pan is hot, turn to low heat and lightly brush surface with butter (I use heatproof rubber spatula, so the non-stick pan does not get scratched and take approximately 1/4 teaspoon of butter and brush it around on the surface of the pan – this step is repeated for each crepe).
- Most websites use medium-high heat for the crepe, but I found that I can control the browning on the crepe better on low heat – it takes longer but it comes out perfectly.
- Use 1/4 cup to scoop onto the pan the batter and swirl the batter around on the pan.
- Let the batter sit and use the spatula to gently scrape the sides once it starts to cook through.
- Once the first side is cooked, flip the crepe over to the other side.
- After both sides are cooked, set the crepe on the wire rack.
- Repeat the steps for the rest of the batter.
For the Pastry Filling:
- In a bowl, mix together the confectioner’s sugar and Matcha powder,
- Using a mixer with whisk attachment, beat heavy cream on medium speed until it thickens.
- Add the vanilla to the heavy cream mixture and then add in the sugar and Matcha powder mixture.
- Turn mixer to high speed until stiff peaks form.
- Place the mixture into the freezer for 5-10 minutes.
Assembling the Crepe Cake:
- Center crepe on a serving plate and place 1/4 cup of the pastry cream on top.
- Use an icing tool (I prefer a bent icing tool to get more even spread) and spread the cream evenly around.
- Repeat steps with next crepe until all crepes are stacked.
- Note: half way through I placed the half finished crepe and pastry filling in the freezer for 5 minutes for everything to set. Once the cream gets too warm, it will start to slide and you could end up with an uneven cake.
- Final step: place finished crepe cake into refrigerator to set – at least 1 hour through overnight.
- For extra antioxidants – place raspberries on top and sprinkle confectioner’s sugar.
- Alternative: enjoy as it – it’s amazing either way.