Step 1: Prepare the Batter in a Blender. Start by combining all the liquid ingredients (eggs, milk, water, oil, vanilla extract) first, then add the dry ingredients (sugar, salt, flour, baking soda, and sifted matcha powder) into a blender. Placing liquids first helps prevent the dry ingredients from sticking to the bottom and ensures a smoother blend. Sifting the matcha beforehand is crucial to avoid any green lumps in your beautiful crepes.

Step 2: Blend and Rest the Batter. Blend the crepe batter ingredients on low speed until they are just combined and smooth. Avoid overmixing, as this can overdevelop the gluten, resulting in tougher crepes. Use a spatula to scrape down the sides of the blender to ensure everything is incorporated. Once blended, pop the blender jar into the fridge for 20-30 minutes, or even longer (up to overnight). This resting period is vital: it allows the gluten to relax, making the crepes more tender and less prone to tearing, and gives the flour time to fully hydrate, resulting in a more uniform and easier-to-work-with batter.

Step 3: Cook the Crepes. Heat your chosen crepe pan, cast iron pan, or non-stick pan over medium-low heat. Cast iron is excellent for crispy edges, while non-stick is very forgiving. Melt about half a tablespoon of butter to coat the bottom of the pan evenly, using a spatula or paper towel. Pour a small amount of crepe batter (usually ¼ to ⅓ cup, depending on your pan size) into the center, then quickly tilt and swirl the pan to spread the batter into a thin, even layer across the entire bottom surface. The first crepe is often a “tester” and might not be perfect; this is normal as you adjust the pan temperature and batter amount.

Step 4: Flip and Finish. Cook the crepe on medium-low heat for about 1-2 minutes until the top appears opaque, and the edges begin to shrink away from the sides of the pan. Gently loosen the bottom with a thin spatula, then carefully flip the crepe over to cook the other side for just 30 seconds to 1 minute, or until lightly golden. You typically only need to butter the pan once at the beginning, or occasionally if crepes start to stick. Continue this process until all the batter is used up, adjusting heat as needed.

Step 5: Cool the Crepes. As you finish cooking each crepe, stack them up on a plate. Once the stack is complete, cover them tightly with plastic wrap or a lid. Transfer the covered stack to the fridge to cool down completely. This step is crucial not only to prevent the crepes from drying out but also to ensure they are cold before assembly, which prevents the whipped cream filling from melting. You can even make the crepes a full day ahead, storing them in the fridge, to spread out your workload and make assembly quicker the next day.

Step 1: Prepare the Whipped Cream. Begin making the filling only when you are ready to assemble the cake, as it should be used fresh. In a large, chilled bowl, combine the very cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer fitted with a whisk attachment, whip these ingredients on medium-high speed until you achieve medium peaks. The cream should hold its shape when the whisk is lifted but still be slightly soft.

Step 2: Incorporate Mascarpone. While the cream is whipping, take your cold mascarpone cheese and, with a spoon or fork, mash it briefly to break up any large lumps. This prevents pockets of unmixed cheese in your smooth filling. Gently fold the mashed mascarpone into the whipped cream. Continue whipping briefly, just until the mixture reaches stiff peaks that hold their shape firmly. Be very careful not to overwhip, as mascarpone cream can quickly become grainy. This usually takes just a minute or two once the mascarpone is added.

Step 3: Layer the Cake. To start assembly, place a small dollop of the filling onto the center of your serving plate or cake stand. This will act as an anchor for the first crepe. Carefully place your largest matcha crepe onto this dollop. Using an offset spatula or the back of a spoon, spread an even, thin layer of the mascarpone filling over the crepe, extending all the way to the edges. Aim for about 3-4 tablespoons of filling per layer. Repeat this process, stacking crepes and spreading filling, until all your crepes are used. Try to use crepes of similar size on each layer for an even cake.

Step 4: Chill to Perfection. Once the final crepe is placed, spread a slightly larger mound of the remaining whipped cream on top, creating appealing swoops and swirls in the center of the cake. This forms the beautiful crown of your Mille Crêpe. Cover the assembled cake gently with a lid or plastic wrap, ensuring it doesn’t touch the top layer of cream. Refrigerate for at least 4 hours, but ideally overnight. This chilling period is crucial: it allows the cake to set, the layers to meld, and the matcha flavor to deepen significantly, making the cake much easier and more satisfying to slice and enjoy.

Step 5: Decorate and Serve. Just before serving, give your beautiful cake its final touches. Sift a light dusting of extra matcha powder over the top for an elegant finish and an extra pop of green. Then, adorn it with an array of fresh fruit and berries. I love using blueberries, vibrant strawberries, and the tropical tang of passion fruit to complement the matcha, but feel free to choose your favorites. Slice the cake cleanly with a sharp knife, revealing all those stunning layers, and serve immediately to your delighted guests!

✔️ Expert crepe cake tips

Achieving a picture-perfect and delicious matcha crepe cake is easier with these expert tips:

1. Be Patient with the Crepes: Rushing the crepe-making process can lead to frustration. Cook your crepes on a consistent medium-low heat. This lower temperature prevents them from burning and ensures they cook through evenly, becoming delicate and tender. Properly cooked crepes will release easily from the pan and be much simpler to flip without tearing, allowing you to build a stable and beautiful cake.
2. Ensure the Cream is Ice Cold: This is a non-negotiable step for achieving perfectly stiff whipped cream that holds its shape. Heavy whipping cream (35% fat or higher) must be thoroughly chilled, straight from the fridge. For an extra boost, you can even chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping. Cold temperatures allow the fat molecules in the cream to emulsify more effectively, resulting in a stable and airy whipped cream that won’t collapse under the weight of the crepes.
3. Spread Even Layers of Filling: The hallmark of a beautiful Mille Crêpe cake is its uniform layers. Take your time to spread an even, thin layer of the mascarpone whipped cream filling across each crepe, right to the edges. This meticulous step is crucial for maintaining a flat top on your finished cake and prevents it from bulging or looking lopsided. Uniform layers also ensure an even distribution of flavor and a pleasing aesthetic when sliced.
4. Let the Crepe Cake Chill for at Least 4 Hours (or Overnight): This is arguably the most important step for developing both flavor and texture. During this extensive chilling period, the crepes soften and become wonderfully moist as they absorb moisture from the creamy filling, transforming from individual crepes into a cohesive, cake-like texture. Furthermore, the matcha flavor intensifies and melds beautifully with the vanilla. This extended chill also makes the cake significantly easier to slice cleanly, yielding those stunning, defined layers you see in bakery windows. Patience truly pays off here!

I personally find a shallow, well-seasoned cast iron pan to be superior. It heats incredibly evenly, gives the crepes a beautiful, slightly crispy edge, and with good seasoning, offers a naturally non-stick surface. If cast iron isn’t an option or you’re new to crepe making, a good quality non-stick pan is an excellent alternative. It makes cooking and flipping crepes incredibly easy and minimizes any sticking issues.

This is a common issue, but usually easily fixed! Here are a few things to consider and troubleshoot:

• Pan Greasing: Ensure your pan is adequately greased. Start by melting a small amount of butter or oil (about ½ tablespoon) and spreading it evenly before the first crepe. You might not need to re-grease for every crepe, but add more if they start to stick.
• Spatula Cleanliness: Make sure your spatula is clean and free of any dried batter bits. These tiny pieces can catch on the delicate crepe and cause it to tear when you try to loosen or flip it.
• Batter Consistency: Your batter might be too thin. Thin batter can be fragile and prone to tearing. For the most accurate results, always weigh your flour (270g for 2 ¼ cups). If you suspect your batter is too thin, try adding an extra tablespoon or two of all-purpose flour and pulsing it gently in your blender or whisking by hand just until combined. Test a small amount to see if this improves the texture.
• Insufficient Resting Time: Don’t skip the resting period! The batter needs to sit for at least 20-30 minutes (or even overnight in the fridge). This allows the gluten to relax and the flour to fully hydrate, which makes the crepes much more pliable, stronger, and less likely to stick or tear during cooking.
• Pan Temperature: If your pan is too hot, the crepes will cook too quickly and unevenly, making them brittle. If it’s too cold, they won’t cook properly. Maintain a consistent medium-low heat.

Absolutely! While a blender is convenient for a super-smooth batter, you can certainly mix the crepe batter by hand if you don’t have a blender or food processor. The key is to prevent lumps. Start by whisking your dry ingredients (flour, sugar, salt, baking soda, matcha) together in a large bowl. In a separate bowl, whisk your wet ingredients (eggs, milk, water, oil, vanilla). Then, gradually pour the wet ingredients into the dry ingredients in a steady stream, whisking constantly and vigorously. Continue whisking until the batter is smooth and free of lumps. After mixing, make sure to let the batter rest in the fridge as described in the recipe.

The resting period for crepe batter is crucial for several reasons and should never be skipped. First, it gives the gluten in the flour time to relax. Without resting, the gluten remains “tense” from mixing, which can lead to tough, rubbery crepes that are prone to shrinking and tearing. Second, resting allows the flour particles to fully hydrate by absorbing the liquids in the batter. This results in a much smoother, more uniform batter consistency, which in turn produces thin, delicate, and pliable crepes that cook beautifully and are less likely to stick to the pan. Resting also allows any air bubbles incorporated during blending to dissipate, leading to crepes with a more even, professional appearance. A minimum of 20-30 minutes is recommended, but for the very best results, letting the batter rest in the fridge overnight is ideal.

While the recipe calls for dairy milk, heavy cream, and mascarpone, you can attempt to make it dairy-free. Use a high-fat plant-based milk (like oat or soy milk) for the crepes. For the filling, you would need to use a dairy-free whipping cream (e.g., coconut cream, pre-made plant-based whipping cream) and a dairy-free cream cheese alternative for stabilization. Be aware that the flavor and texture will be altered, as dairy mascarpone and heavy cream contribute significantly to the richness and creaminess of the original recipe.

After resting, if your batter seems too thick, add a tablespoon of milk or water at a time, whisking gently until you reach a pourable, thin consistency that still coats the back of a spoon. If it’s too thin (crepes are too delicate or tear easily), whisk in a tablespoon of flour at a time until the desired consistency is achieved. Always test a small crepe after adjusting to ensure it cooks well.

Equipment

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  1 Electric Hand Held Mixer

Ingredients

 

 

Instructions

 

Notes

Nutrition