Description
This Matcha Cream Stripe Layers Crepe Cake features delicate, paper-thin crepes layered with vibrant green matcha cream, offering a showstopping, make-ahead dessert without the need for an oven. It combines comfort and unique flavor for an impressive homemade treat.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1.5 cups (360ml) milk
- 2 Tbsp (25g) granulated sugar
- 2 Tbsp (28g) melted butter
- 1 tsp vanilla extract
- a pinch salt
- lightly oiled non-stick pan (for cooking crepes)
- 2 cups (480ml) heavy cream
- 0.5 cup (60g) confectioners’ sugar
- 2–3 tsp high-quality matcha powder
Instructions
- Prepare Crepe Batter: In a large bowl, whisk together the flour, granulated sugar, and a pinch of salt until well combined. Gradually add the milk and eggs, whisking continuously until the batter is smooth and free of lumps – it should look creamy and a bit thinner than pancake batter. Stir in the melted butter and vanilla extract. Chill the batter for at least 30 minutes; this resting time helps the flour hydrate for more tender crepes.
- Cook Crepes: Heat a lightly oiled non-stick pan (an 8-inch skillet is ideal for uniform size) over medium-low heat. Pour about 0.25 cup of batter into the hot pan, quickly swirling to coat the bottom thinly and evenly. Cook for 1-2 minutes per side until the edges look lightly golden and the crepe easily pulls away from the pan. Stack the cooked crepes on a plate. (If your crepes stick or tear, your pan might not be hot enough or too much oil; adjust heat and use just a tiny brush of oil for each crepe.)
- Make Matcha Cream: Ensure your mixing bowl and whisk attachment are chilled. Pour the heavy cream into the bowl, then add the confectioners’ sugar and matcha powder. Whisk on medium-high speed until stiff peaks form and the cream holds its shape – you’ll see the color deepen to a lovely vibrant green. Be careful not to over-whip, which can make the cream grainy.
- Assemble Crepe Cake: Place one cooled crepe on your chosen serving plate. Spread a thin, even layer of the prepared matcha cream, ensuring it reaches almost to the edges. Top with another crepe and repeat the layering process, building your beautiful crepe cake. Aim for thin, consistent layers of cream between each crepe.
- Chill and Serve Cake: Once all layers are assembled, gently cover the entire cake with plastic wrap or a cake dome. Chill the cake in the refrigerator for at least 4 hours, or ideally overnight, to allow the layers to set properly – the cake will feel firm to the touch once set. This crucial step prevents sliding and lets the flavors meld beautifully. Ensure crepes are completely cool before assembling to avoid melting the cream.
Notes
For premium results and healthy eating, opt for organic dairy and ceremonial grade matcha. To make a vegan Matcha Cream Stripe Layers Crepe Cake, swap to dairy-free milk (almond, oat) and coconut cream; a gluten-free flour blend also works. Ensure crepes are completely cool before assembling to avoid melting the cream. Chill the cake for at least 4 hours (or overnight) for best setting and flavor.
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: No-Bake, Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg