Matcha Mille Crepe Cake (No Bake)
[ Ingredients ]
Mille Crepe
- Cake Flour 75g
- Sugar 40g
- Salt 1g
- Eggs 2
- Milk 250g
- Melted Unsalted Butter 20g
- Oil
Matcha Cream
- Barista's Choice Matcha Powder 3g
- Sugar 30g
- Heavy Whipping Cream 200g
[ Equipment ]
- Small Frying/Crepe Pan
- Flour Sieve
- Matcha Bowl
[ Instructions ]
Mille Crepe
- Sift cake flour into a bowl
- Add sugar, salt and eggs and mix well.
- Add milk to mixture and stir until fully combined
- Add melted butter and mix well
- Strain batter into another bowl
- Cover with plastic wrap and refrigerator for 1 hour.
- Spray oil into pan (Or add a moderate amount of oil on a paper towel and spread onto pan)
- Turn to low heat and pour a light amount of crepe batter into the pan evenly
- Flip the crepe as its border turns golden yellow
- Cook for about 30 seconds and place it on a cooling rack or plate to cool
- Repeat steps 7-10 for the number of layers you desire
Matcha Cream
- Sift Matcha Powder into a bowl
- Add sugar and heavy whipping cream and mix well
- Put bowl in a bigger bowl of ice water and whisk until mixture turns into a thick texture
Assemble
- Pile all crepes together
- Place a 6" plate or cutter on top and trim off the borders
- Spread Matcha cream evenly on top of each layer
- Sprinkle Matcha Powder on top to garnish
- Enjoy!
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