We celebrated our anniversary recently, and I made this Matcha crêpe cake as the dinner dessert. I don’t know if it’s age, we spend more and more time together at home. We would make dinner together, open a bottle of wine or two maybe, try different recipes, talk or listen to the music we both love. We celebrate things, just not very loud, I guess. 🙂
Sorry! I got carried away. It happens quite often lately. Back to the cake! I got this 15cm frying pan the other day for 10 dollars. It’s the perfect size for making crêpe cakes. For the batter in this recipe, I made about 18 crêpes. I think I used 15 crêpes for the cake. The numbers may vary depends on the size of your pan and the thickness of the crêpe you make.
When you make the crêpe, keep the pan at low to medium heat. It might take a little longer to finish making all the crêpes. However, it will not burn it. Pleae be careful not to burn your fingers, guys!
Remember to let the crêpes cool completely. Otherwise, it will melt the whipped cream. If you have fresh fruit, like mango or strawberry, they are perfect for the cake. Just slice the fruit thinly and add with the cream. It will certainly give extra flavour to the cake.
If you are not a fan for Matcha, just leave the Matcha powder out. Plain crêpe is great for the cake too. Alternatively, you can add some beetroot powder to give it a little bit colour. 🙂
- Matcha powder – 5g
- Plain flour – 120g
- Caster sugar – 50g
- Butter – 25g, melted
- egg – 2
- Skim milk – 330g
- Single cream – 300g
- Icing sugar – 40g
- Strawberries – optional
- Cocoa powder – dusting
- Icing sugar – dusting
- Mix Matcha powder, flour and caster sugar together in a mixing bowl.
- Add the eggs and milk in the mixture and mix well.
- Pour batter through a fine strainer 3-4 times to make the batter smooth without any lumps.
- Let the batter rest in fridge for 1 hour.
- Heat the pan and pour a small amount of batter. Cook on both sides. Repeat with remaining batter.
- Set the crêpes aside to cool completely.
- Whip the cream. Cut the strawberries in thin slices if you have some.
- Once the crêpe is cool, put one on a plate. Spread with a thin layer of cream. Add some strawberry slices if you like.
- Repeat and stack until the cream and crêpes are used up.
- Leave it in the fridge for 2-3 hours.
- Before serve, you can dust with icing sugar or cocoa powder or both. If you have extra cream, you can top the cake with some extra cream and garnish with strawberries.
Enjoy the cake and have a great weekend! xx