Matcha Mille Crepe Cake

🧂 Ingredients

• 4 large eggs
• 190 g all-purpose flour
• 1 tablespoon matcha powder

  culinary grade
• 70 g granulated sugar
• ¼ teaspoon salt
• 500 ml milk
• 600 ml whipping cream
• 60 g granulated sugar
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 10 large strawberries

  sliced

Instructions

• 1 In a large bowl, whisk eggs to loosen. Sift in flour and matcha powder. Add in
  sugar and salt and gently mix a few times until slightly combined.
• 2 Very slowly pour in the milk while whisking until it becomes a wet and slightly
  lumpy mixture. Pour the batter through a sieve into another bowl and push
  through any lumps. The batter should now be liquidy and smooth.
• 3 Heat a pan on medium heat and brush with a tiny bit of cooking oil. Use a ¼ cup
  measuring spoon to pour batter into the middle of the pan. Immediately gently
  swirl the pan around until the batter evenly coats the bottom of the pan. Stop
  swirling and return the pan to the heat when the batter stops running.
• 4 Cook the crepe for about 1 minute or until the edges are set. Flip the crepe
  over and cook for another 30 seconds on the other side. Transfer crepe to a
  baking sheet or cooling rack lined with parchment paper to cool. Repeat for the
  rest of the batter. You should end up with around 18 layers depending on the
  size of the pan.
• 5 In a large bowl, use a hand mixer or stand mixer to beat together whipping
  cream, granulated sugar, powdered sugar, and vanilla extract until it becomes
  soft peaks.
• 6 Lay down your first crepe onto a cake stand or turntable. Spread a thin layer of
  whipped cream across the crepe, leaving a ¼" edge empty. Line up another crepe
  on top and lay it down, pressing down gently to ensure contact. Repeat with the
  rest of the crepes. For the 6th and 12th layers, see the next step.
• 7 On the 6th and 12th layer, spread a thin layer of whipped cream across the
  crepe. Place a layer of strawberries on top of the whipped cream and cover with
  extra whipped cream, pushing the cream into all the spaces between the
  strawberries.
• 8 When all the layers have been assembled, press down gently on the cake to push
  out any air bubbles. Wrap the cake in plastic wrap and refrigerate for 2-3 hours
  or overnight before slicing. Decorate the top of the crepe cake by sprinkling
  matcha powder and/or decorating with extra whipped cream and strawberries.

Nutrition Info