Matcha Mille Crepe Cake – Recipe
2020 UPDATE: Of course I had to make this when I hit 10k followers on Instagram. But this time I added a layer of firm-set panna cotta to the top, as well as a little edible gold leaf. Scroll down to the bottom of this recipe for the additional recipe for the topping...
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Pancake Day's this Tuesday: the perfect excuse for a mille crepe cake.
I made a mango mille crepe cake a couple of years ago (can't believe it's been that long), so it's about time I made a matcha one.
Depending on the size of your pan, this makes about 15 layers (I'm short of a few here because of a few failed pancakes that didn't make the mille crepe cut).
(Need a bit of visual help? Check out my updated 2020 at-a-glance recipe on YouTube:)
Ready? Let's go.
Ingredients for Crepes:
3 eggs
3 tbsp caster sugar
400 ml milk
1 tsp vanilla
2 tbsp vegetable oil
225g plain flour
2 tbsp matcha
Pinch of salt
Ingredients for Cream:
300ml double cream, whipped until soft peaks form
4 tbsp caster sugar
1 tbsp matcha
1 tsp vanilla bean paste
To Finish (Optional):
2 tsp matcha powder
Dried edible flowers
Method:
1. Make the crepes first: whisk all the wet ingredients together in a jug and sift the dry ingredients together in a large bowl. Gradually whisk wet intro dry until you have a smooth, runny batter.
2. Very lightly oil a small frying pan (I brush oil on with a bit of kitchen paper), and preheat on a low to medium heat.
3. Pour in a little batter and swirl until the bottom of the pan is thinly coated (this takes a little practice to figure out the right amount for your pan). Cook for just a minute or two until dry (careful not to brown too much), flip over, cook for another minute and put the crepe on a plate. Repeat until all the batter has been used up, piling the crepes up on the plate. Let them cool completely.
4. Whisk together the ingredients for the cream until spreadable, and layer with the crepes, spreading about 2 heaped tbsp cream in between each layer. Pop in the fridge for about 4 hours to set.
5. Dust with matcha and sprinkle with dried flowers before slicing serving.
If you want a fancier topping, you can also set a panna cotta in a mould before laying it on top. Here, I've used a tourbillon mould roughly the same circumference as the cake:
Usually, you use gelatine for this sort of thing, but I'm all out – so I used agar powder instead, making this recipe vegetarian-friendly.
Here's how to do it (and, if you do, make sure you make this before the cake itself).
Ingredients for Matcha Panna Cotta Topping:
50ml water
1/2 tsp matcha
1.5g agar powder
25g caster sugar
175ml double cream
Method:
1. Whisk the water and matcha together until smooth, and pour it into a small saucepan.
2. Sprinkle over the agar powder, stir and bring it to the boil.
3. Add the sugar and double cream, and bring the mixture back up to a simmer (but not a boil).
4. Once it's simmering, pour the mixture straight into your mould. Let it cool completely before popping in the fridge overnight to set fully.
5. When you're ready to decorate your cake, carefully remove the panna cotta from the mould and lay it on top.
Enjoy, and have fun.
---
Pancake Day's this Tuesday: the perfect excuse for a mille crepe cake.
I made a mango mille crepe cake a couple of years ago (can't believe it's been that long), so it's about time I made a matcha one.
Depending on the size of your pan, this makes about 15 layers (I'm short of a few here because of a few failed pancakes that didn't make the mille crepe cut).
(Need a bit of visual help? Check out my updated 2020 at-a-glance recipe on YouTube:)
Ready? Let's go.
Ingredients for Crepes:
3 eggs
3 tbsp caster sugar
400 ml milk
1 tsp vanilla
2 tbsp vegetable oil
225g plain flour
2 tbsp matcha
Pinch of salt
Ingredients for Cream:
300ml double cream, whipped until soft peaks form
4 tbsp caster sugar
1 tbsp matcha
1 tsp vanilla bean paste
To Finish (Optional):
2 tsp matcha powder
Dried edible flowers
Method:
1. Make the crepes first: whisk all the wet ingredients together in a jug and sift the dry ingredients together in a large bowl. Gradually whisk wet intro dry until you have a smooth, runny batter.
2. Very lightly oil a small frying pan (I brush oil on with a bit of kitchen paper), and preheat on a low to medium heat.
3. Pour in a little batter and swirl until the bottom of the pan is thinly coated (this takes a little practice to figure out the right amount for your pan). Cook for just a minute or two until dry (careful not to brown too much), flip over, cook for another minute and put the crepe on a plate. Repeat until all the batter has been used up, piling the crepes up on the plate. Let them cool completely.
4. Whisk together the ingredients for the cream until spreadable, and layer with the crepes, spreading about 2 heaped tbsp cream in between each layer. Pop in the fridge for about 4 hours to set.
5. Dust with matcha and sprinkle with dried flowers before slicing serving.
If you want a fancier topping, you can also set a panna cotta in a mould before laying it on top. Here, I've used a tourbillon mould roughly the same circumference as the cake:
Usually, you use gelatine for this sort of thing, but I'm all out – so I used agar powder instead, making this recipe vegetarian-friendly.
Here's how to do it (and, if you do, make sure you make this before the cake itself).
Ingredients for Matcha Panna Cotta Topping:
50ml water
1/2 tsp matcha
1.5g agar powder
25g caster sugar
175ml double cream
Method:
1. Whisk the water and matcha together until smooth, and pour it into a small saucepan.
2. Sprinkle over the agar powder, stir and bring it to the boil.
3. Add the sugar and double cream, and bring the mixture back up to a simmer (but not a boil).
4. Once it's simmering, pour the mixture straight into your mould. Let it cool completely before popping in the fridge overnight to set fully.
5. When you're ready to decorate your cake, carefully remove the panna cotta from the mould and lay it on top.
Enjoy, and have fun.
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