We love pancakes, but we also love the French version of it, I mean Crepes! The first time I heard about Lady M’s crepe cake, I got so curious how it would taste, and with no surprise, the crepe cake has become one of our favorite cakes!
Since I introduced Matcha to Mr. 197, it becomes his instant favorite! So when thinking about what flavor of Mille crepe cake to make, we made a Matcha Mille Crepe Cake a few years ago when we made our first crepe cake. This time we made this crepe cake again, but with a few adjustments to make it better!
The great thing with a crepe cake is you don’t need an oven! Basically, it’s a no-bake cake. In my opinion, what makes a great Matcha Mille crepe cake is to have a thin slice of crepe, also even layers of cream. If the crepes are too thick, the whole cake feels too full and heavy. If the cream in between layers is not even, it may also affect the look and taste. So it’s really tricky to find the right balance of the two.
A new updated version of Matcha Mille Crepe Cake
In this newly updated version, we have improved the recipe of the crepes, to make it easier to achieve a thinner consistency.
Another thing we realize is with only whipped cream, it’s not very easy to keep the shape and keep an even spread on each level. This time we added some mascarpone cheese to the whipped cream to give more texture. Some other recipes we saw used cream cheese, but personally, I prefer the taste of mascarpone over normal cream cheese, that’s why we use mascarpone in this version.
If you don’t have an oven, but still want to make a cake for your family or friend’s birthday, try out a Mille crepe cake! I won’t be lying that it takes some time and effort to cook all those crepes and assemble the cake, but all those efforts really worth it when you see the outcome!
Matcha Crepe Cake
Ingredients
- 660 mL Milk
- 40 g Sugar
- 280 g Plain flour
- 4 Egg
- 20 g Matcha Powder skip for an original flavor
- 60 g Butter melted
Cream
- 500 mL Whipping cream
- 20 g Sugar
- 250 g Mascarpone
Instructions
Matcha Crepe
- Combine all the dry ingredients (sugar, flour, and matcha powder). Mix well.
- Make a well in the middle, add egg one by one. Use a whisk and gradually mix from the middle. You will gradually get the flour from the side.
- When it starts getting thick, add a little bit of milk and continue stirring. Keep repeating it until all the milk is added and all the flour has mixed well. The batter should be very runny.
- Add the butter, mix well and leave it in the fridge for 1 hour.
- Turn the heat of the stove up and heat a non-stick pan. When the pan is hot enough, reduce the heat to medium (and gradually reduce it during the cooking process).
- Start from the middle, gradually pour the batter to the center of the pan while tilting the pan in a circular motion to spread the batter evenly.
- After a minute or two, until the bottom is not sticky, flip it over and cook the other side for another 30 seconds. Leave it on a wire rack to cool.
Cream
- Add the Mascarpone to a large mixing bowl.
- Add 20g sugar, mix briefly.
- Pour the whipping cream in it.
- Start whisking with a hand mixer on low speed, and gradually increase the speed to the max level until a stiff peak formed.
Assemble
- (Optional) Using an 18cm round cake form, trim the edges of the crepes nicely.
- Put a small bit of cream where you are going to assemble your cake.
- Start by putting a crepe on top, and spread a layer of cream evenly. Add another crepe, and a layer of cream - repeat until you put 20 crepes.
- We decided to spread the remaining cream around the cake, but this is up to you. Skipping it will give a different look, will still look great though!
- Sieve some matcha powder on top. More matcha powder may look better, but too much matcha powder will also taste a bit bitter, especially we try to put less sugar in the crepe and cream.
- Cut a piece and enjoy.
