Mille crêpes with matcha
Paper-thin crepes with a creamy matcha filling
Mille crêpes is a cake made from several layers of crepes with filling in between. It was particularly popular in Japan about 30 years ago, but outside the country it has taken a little longer to catch on. In Sweden, however, there are many matcha lovers who like this variant of the cake, where both the crêpes and filling contain the beautiful green and flavor-givingmatcha powder.
Ingredients
Crêpes (approx. 15-18 pieces)
- 350 g whole milk
- 20 g of butter
- 60 g wheat flour
- 20 g potato flour or cornstarch
- 10 g matcha powder (we usedour own organic matcha powder )
- 40 g of sugar
- 120 g eggs (approx. 2-3 eggs)
- Rapeseed oil for baking
Matcha cream
- 2.5 tbspmatcha powder
- 3 tablespoons of water
- 500 g whipping cream
- 50 g of sugar
Assembly
- Matcha powder for decoration
Procedure
Crêpes
- Heat milk and butter in a saucepan until the butter melts. Remove from heat and let cool to below 50 degrees.
- Sift the wheat flour, potato flour,matcha and sugar into a bowl. Add half of the milk a little at a time while stirring.
- Beat the eggs together, add them to the batter and stir. Add the rest of the milk and mix to a smooth dough.
- Sieve the dough to remove any lumps. Cover the bowl with plastic wrap. Let it stand at room temperature for about 1 hour, then it will be easier to get the dough to flow out when baking.
- Heat a frying pan with a little rapeseed oil over medium heat. Wipe off excess oil with a paper towel. Pour in a spoonful of batter and quickly rotate the pan so that the batter fills the entire bottom. Feel free to adjust the amount of batter so that the pancakes are as thin as possible. Bake for about 1 minute. When the surface becomes matte and the edge takes on a golden color, it is time to flip. They break easily, so turn carefully. I like to use a toothpick and my fingers. Bake the other side for about 10 seconds. Bake crêpes from all the dough, which should make approximately 15-18 pieces. Let them cool under plastic wrap so they don't dry out.
Matcha cream
- Sievethe matcha powder through a strainer into a small bowl. Add water and stir to a smooth paste.
- Whip cream and sugar lightly. Add approximately 1 dl of whipped cream to the matcha paste, and mix to a smooth consistency. Pour it back into the rest of the whipped cream and whip to a firmer foam.
Assembly
- Spread a thin layer of whipped cream on a crêpe with a palette knife. Cover with another crêpe. Continue layering the crêpes smeared with cream. Feel free to put a really nice crêpe on top.
- Cover the whole cake with plastic film and let it rest in the fridge for at least 3 hours. The cake will then be juicier and hold its shape better.
- Siftmatcha powder over when serving. Eat the cake immediately, or wrap it in film and store it in the fridge for 2-3 days.
