Matcha Mille Crepe

Learn how to make a Japanese Matcha Madeleines for your happy time！

Matcha Mille Crepe is a delightful and visually appealing dessert that marries the traditional Japanese flavor of matcha with the classic French dessert, mille crepe. This dessert is crafted by alternating layers of thinly cooked crepe batter with layers of cream infused with matcha. The slight bitterness of the matcha perfectly complements the sweetness of the cream, creating a blissful taste experience with every bite. Below, we introduce the basic steps to make your own Matcha Mille Crepe.

This recipe allows you to fully enjoy the flavor of matcha in a mille crepe that you can easily make at home. It's perfect for a special dessert or for impressing guests on any occasion.

Level:Intermediate
Prep Time:10min
Cook Time:60 minutes
Total Time:120hours
Servings:6

Ingredients

Milk 450ml
Sugar 40g
Eggs (50g each without shell) 3
Unsalted Butter 20g
○ Flour 120g
○ Matcha Powder 12g
○ Baking Powder 1.5g

◎ Heavy Cream 300g
◎ Sugar 35g
◎ Matcha Powder 4g
■ Matcha Powder 5g
■ Powdered Sugar 2 teaspoons

Hot to make Matcha Mille Crepe

<Prep>

Melt the butter either in a bain-marie or in the microwave and set aside.
Sift together the flour mixture marked with ○.

<Steps>

In a small pot, combine milk and sugar. Mix well and warm it up to body temperature.
In a large bowl, beat the eggs and gradually add the warmed milk mixture from step 1, mixing continuously with a whisk.
Next, add the melted butter to the mixture and blend well
Sift the previously sifted flour mixture marked with ○ again, adding it to the bowl in two parts, gently mixing with a whisk each time. Be careful not to overmix as it can cause the gluten to develop too much, resulting in a rubbery texture.
Strain the mixture twice and let it rest in the refrigerator for 1 hour.
Use a non-stick frying pan to cook the crepes. Pour a ladleful of batter into the pan, quickly tilting the pan to spread the batter evenly, and cook until the surface dries out. Flip it over to lightly cook the other side. If the crepes end up being uneven in size, using a circle mold to cut them can give a neat finish. If the pan is not very non-stick, lightly oil it before cooking. However, using a well-coated non-stick pan is a tip for getting a nice finish.
Cook 17-18 crepes, stack them on a plate, and cover with plastic wrap to prevent drying out while they cool.
Mix the ingredients marked with ◎ using a whisk to make matcha whipped cream.
Place a plate on a rotating palette, lay a crepe, and spread a small amount of cream evenly over it using a palette knife. Repeat layering all the crepes and cream. Once done, cover and let it rest in the refrigerator for at least 1 hour. It's easier to handle if you place the entire plate on the rotating palette rather than just the crepe, as it can be difficult to move afterward.
For the finishing touch, mix the matcha powder and powdered sugar marked with ■ and sift it over the crepe cake using a fine sieve.

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Correct storage for the very best flavor !

To maintain the quality of Japanese Matcha and Green tea, it must be stored where it cannot come into contact with moisture or sunlight.

heat or aromas, and should be used quickly after opening(2-3weeks).

When storing, place in a non-tranparent sealed container and store in a cool, dark location. When storing in the refrigerator, make sure it does not come into contact with the aromas of other foods.

☆Matcha used and recommended for this recipe☆