Week 122: Matcha Crepe Cake

Modern crepe cakes originated in Japan in the 1980s, so it’s only natural that I made a matcha-flavored one this week.

Jump to the recipe!

I wasn’t a fan of matcha until this past year. It’s definitely an acquired taste, but now I love it. I was so excited to take a bite of this cake.

The reason why there is whipped cream between each crepe layer is to prevent the cake from drying out. This makes it stay tasting fresh.

Some people add fresh fruit in between crepes, but I think the crepe cake tastes the best without any additional texture. Trust me, you will be getting seconds of this cake - it is so light and creamy.

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RECIPE:

INGREDIENTS:

Batter:

• 1 1/2 cups whole milk

• 3 eggs

• 2 tablespoons butter, plus more for greasing the pan

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 2 tablespoons matcha powder

Frosting:

• 1 1/2 cups heavy whipping cream

• 3/4 cup powdered sugar

• 1 tablespoon matcha powder

STEPS:

1. Grease a 6-inch crepe pan with butter and allow it to warm up over low heat while you make the batter.

2. Blend all the batter ingredients in a blender until combined. Pour 1/4 cup of batter into your pan and cook it for 1 minute. Flip and cook it for 20-30 seconds so the second side doesn’t brown. Grease the pan with more butter and repeat the process until you run out of batter.

3. While the crepes are cooling, make the frosting. In the bowl of a stand mixer, beat the heavy whipping cream, powdered sugar, and matcha powder until stiff peaks form.

4. Place a crepe on your serving plate. Add a tablespoon of frosting and spread evenly over the crepe. Repeat this process until you run out of crepes. Then, dust with matcha powder to serve.

Enjoy!

The Bored Baker 👩🏽‍🍳