| Marie R

Morning Matcha Crepe Cake

Morning Matcha Crepe Cake

 

I used to wake up every Saturday morning to the smell of freshly made crepes seeping through the house. Overflowing with nutty chocolate inside and topped with freshly cut strawberries, these crepes were my favorite weekend breakfast. 

At this time, I was unfamiliar with Matcha and thus could not even consider the concept of a Matcha crepe cake. Wanting to relive my past childhood memories with a new twist (that being my Matcha obsession), I have decided to come up with a delicious Matcha crepe cake! Not only will I get to travel back to the past with the taste of freshly made crepes, but will also get to add my new favorite culinary combination. A cake is also fitting as it will be perfect to share with friends and family!

 

Lets check it out!

Ingredients:

For the crepes:

  • *All Purpose Flour... 1 3/4

  • Matcha Powder... 1 tbsp

  • Sugar... 3 tbsp

  • Salt... 1 tbsp

  • Milk (dairy or non-dairy)... 1.5 cup

  • Eggs... 4 beaten

  • Vanilla Extract... 1 tsp

  • Melted (Unsalted) butter... 2 tbsp 

For the filling:

  • Heavy Cream... 3/4 cup

  • Sugar... 2 tbsp 

  • Matcha Powder... 1 tbsp

*For gluten free option: simply replace the all purpose flour with a gluten free all purpose baking mix!  

Directions:

  1. In a bowl, sift together the flour, sugar, salt, and matcha powder. Add in the milk, fluffy beaten eggs, vanilla and butter, and mix until the batter is very thin and smooth. If it is too thick, add more milk accordingly.  

  2. Let the batter chill in the refrigerator before cooking. Shortly after, heat up a 7-8 or 8-9 inch skillet and cover the surface with a neutral oil or butter. Using a 1/4 cup, pour the batter into the skillet and swirl it around until the batter covers the entire surface.

  3. Cook until the edges have slightly browned (which is usually a minute) and flip it onto its other side. Cook for about 20 second and then move onto a plate to cool. Repeat until crepe batter is complete gone. 

  4. Using an electric beater, mix together the heavy cream, sugar and Matcha powder until it is thick, creamy, and easily spreads. After the crepes have cooled, layer the filling onto each crepe, stacking them onto each other. When finished, clean and trim the edges of the cake if needed.

  5. Add the final layer of filling on top and let it cool in the refrigerator for about 1-2 hours. Finally, dusted with Matcha powder and powdered sugar to your liking! Done! 

Prepare ahead of time to enjoy a slice in the morning with a cup of Matcha!

~

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Tags: Cake, Crepecake

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