I’m back with another attempt of baking as an amateur! This time my friend Stefani and I decided to make matcha mille crepe cake. We found a recipe online, and were super thrilled to know that this is a no-bake recipe!
If you guys prefer, you can watch my video here. It’s just 7 mins something and the video itself is just very simple realistic.
The reason being is because in HK we can’t really afford a luxury kitchen with luxurious baking tools…. lol at least me & my friends ok. And we didn’t really try to make it look super aesthetic hahaha but again, don’t judge a cake by how it looks!
As a matcha lover, I’d say this came out so good.
So I’m certain that the key is 1) high quality matcha powder and 2) patience HAHAHA.
Anyways so I’m gonna drop the full how-to below. ENJOY guys I believe whether you’re a matcha lover or not, you’ll like this one 😀
Ok, so here’s what you need to prepare:
- 1 ¾ cup whole milk (400 ml; I recommend using whole milk; add more if you need to thin out the crepe)
- 3 Tbsp sugar
- 3 large eggs (50 g each w/o shell)
- 1 ½ Tbsp melted unsalted butter (25 g)
- 1 cup cake flour (120-136 g) – DO NOT substitute cake flour!
- 2 Tbsp matcha (green tea powder) (12 g)
- ½ tsp baking powder
- neutral-flavored oil (vegetable, canola, etc) (for cooking crepes)
- 1 cup heavy (whipping) cream (240 ml)
- 3 Tbsp sugar
For the matcha crepes:
- Add the milk and sugar and combine well. Heat on medium heat until the milk is warm to touch.
- Beat the 3 eggs. While whisking, slowly add small amount (½ cup at a time) of warm milk. Also slowly add the melted butter to the mixture.
- Sift the cake flour, matcha powder, and baking powder. Sift half of the dry ingredients into the batter and whisk to combine. And then sift the remaining.
Important: Do not overmix; mixing and stirring will increase gluten formation in the batter, then become a rubbery texture.
- Sift and pour the batter to a large bowl to remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for at least 1 hour (DO NOT SKIP!).
- Set a non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with a paper towel.
- Pour the batter just enough to cover the bottom of the frying pan. You can always add more batter to cover the blank spot.
- Cook for 2 minutes without touching, then flip the crepe using chopsticks or spatula (or even your hand actually – this is not an easy process lol).
- Cook the other side for 30 seconds and transfer to a plate with baking paper as the surface (or normal tissue paper is fine).
- Continue this process (5-8) until all of the batter is used. For me, I got 10 layers of crepes.
For the whipped cream:
- Add ice cubes and water in a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking on lower speed.
- Slowly add sugar once you see bubbles. Then whip the cream until stiff (90%).
For the Matcha Crepes:
- Place the first crepe on a plate / surface, covered by a plastic wrap.
- Spread whip cream evenly.
- Place another layer of crepe and spread the whip cream on the surface. Repeat this process for the whole crepes.
- Wrap the mille crepe with plastic wrap from one corner to clockwise.
- Refrigerate for (at least) 2 hours.
(yep, you can chill or take a nap lol)
After chilled for 2 hours, now the cake is ready to serve! You can add more matcha powder by placing a sieve on top of the cake and dust the matcha powder.
You can also use freshly whipped cream to serve.
Hong Kong, July 2020.