Adding Antioxidants to Dessert Diet – Matcha Crepe Cake

Matcha Crepe Cake

Adding antioxidants to my Dessert Diet – Matcha green tea and raspberries

Ingredients:

For Crepes:

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:

Directions:

For Crepes:

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.