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Matcha Crepe Cake


[Matcha Pastry Cream]

  • 1 vanilla bean

  • 3 cups fresh milk

  • Pinch of salt

  • 1/4 cup sugar

  • 2tbsp matcha powder

  • 1/4 cup sugar

  • 6tbsp cornstarch

  • 6 egg yolks

  • 3tbsp unsalted butter, room temperature

  • 1 + 1/2 cups heavy cream

[Crepes]

  • 6 large eggs

  • 2 + 1/4 cups fresh milk

  • 12tbsp melted unsalted butter

  • 1tbsp vanilla essence

  • 1/2tsp salt

  • 1 + 1/2 cups all purpose flour

  • 1 cup sugar

  • Extra butter + pastry brush

  • 10inch non-stick frying pan

  • 1tbsp matcha powder + 1tbsp icing sugar

[Steps]

  1. Pastry Cream: In a saucepan, add in milk and place over low fire.

  2. Scrape seeds of the vanilla bean and add into milk, together with the bean. Followed by salt and sugar.

  3. Keep it on fire till the milk starts to simmer. Whisk in matcha.

  4. Whisk sugar, starch and yolks together.

  5. Gradually add in two ladles of match milk and whisk well. Then gradually whisk the egg mixture into the matcha milk.

  6. Keep whisking for about 2mins, till the mixture thickens, then gently press mixture through a sieve.

  7. Whisk in softened butter. Cover mixture with plastic wrap, down to the surface, to prevent a skin from forming. Chill overnight.

  8. Crepes: In a blender, add in all ingredients and blend into a smooth batter, about 1min.

  9. Sieve batter. Cover with plastic wrap and chill overnight.

  10. Next day: Right before using, blend batter for another 1min.

  11. Brush some butter all over the frying pan.

  12. Place a scant ladle of batter into the pan and swirl, covering the entire bottom of the pan. Keep swirling until there is nothing left to swirl.

  13. When the crepe is a little bubbly all around, it should be ready to turn. Using a small offset spatula, flip the crepe and cook till both sides are slightly brown.

  14. Keep going till you get a stack of 24 crepes.

  15. Back to Pastry Cream: Lightly whipped up cream and add to matcha cream. Fold whipped cream into the mixture.

  16. On a flat dish, place a piece of crepe. Add on 1/4 cup of matcha cream and spread it out evenly with a spatula, almost to the edge. Keep going till the layers are all done up. Chill for at least 1hr.

  17. Just before serving, sprinkle matcha-sugar mixture over cake.

Adapted from Martha Bakes Season 5 Ep. 8 - Green Tea


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