Green Tea Mille Crepe

Been meaning to make this for quite a while – especially after stocking up on Matcha powder from a family trip to Kyoto. Crepe cakes are known to be very time consuming, but one crepe doesn’t actually take that long to cook, plus it is quite therapeutic. Put on some youtube videos and you’re good to go ;-).
I used the same crepe recipe as my Tiramisu Crepe Cake, and made a green tea pastry cream. I wasn’t too sure about making a 100% whipped cream filling because I wanted to maximize the green tea flavor, but maybe I’ll experiment with that next time. Making the pastry base the night before also develops the matcha flavor, and will save time on the actual day of crepe assembly!
Unfortunately the assembly could be done a lot better – even after moving to an air-con room, I found that layering the crepe squished too much pastry cream out to the sides, creating crepe layers that were too close together. I’m really curious as to how Lady M does it! Next time I’d try (1) chilling the cake in between layers so that the pastry cream has time to firm up, or (2) assembling the cake in a ring mold lined with an acetate sheet, or (3) piping a border of pastry cream before filling. My cake was less light than it should have been, IMO, but oh well. I had a lot of fun making it and snacking on the crepe borders that I trimmed out 🙂
Lady M inspired Green Tea Mille Crepe
makes 30 7-inch crepe layers, or 1 cake

Basic Sweet Crepes adapted from Yummy

1 cup cold water
1 cup cold milk
4 large eggs
2 tablespoon sugar
pinch of salt
2 cups all-purpose flour
1 tablespoon matcha powder
5 tablespoons melted butter, plus extra for brushing pan

Green Tea Pastry Cream adapted from Martha Stewart

3 cups whole milk
1/2 cup sugar
1 vanilla bean, halved lengthwise and seeds scraped
Pinch of coarse salt
2 tablespoons matcha
6 large egg yolks
6 tablespoons cornstarch
3 tablespoons unsalted butter
2 cups heavy cream

To make green tea crepes:

Combine all liquid ingredients in a blender. Add dry ingredients and melted butter; mix on high. Strain batter. Let rest for at least 30 minutes.

Heat a nonstick 10-inch skillet over medium-high heat. Brush bottom and sides of pan with melted butter. Ladle 1 ice-cream scoopful of batter into skillet and swirl to coat bottom evenly. Cook until bottom is lightly browned, about a minute. Using a spatula or your fingers, flip crepe and cook until other side is lightly browned, about 20 to 30 seconds.

Transfer crepe to a platter. Layer crepes on top of each other. Don’t worry if crepes are crispy at first, they will soften after letting them sit.

To make green tea pastry cream:

In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.

Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.

Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.

To assemble:

Cut out cake circles if you want to neaten the edges. Lay first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crepes until you place the last crepe.

Chill the cake in fridge. Sprinkle with matcha powder before serving.

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