I simply love it! Inspired by the “Asian” famous Lady M’s Mille crepe cake, I also want to try one piece. But of course, I wouldn’t be able to find any Lady M shop here in Germany, so with my usual if-you-want-to-eat-it-make-it-yourself spirit, I decided to try to make a Mille Crepe Cake for my colleague’s house gathering party.
It is not difficult to make the cake, but it is hard to make it great, plus it is quite time-consuming. As this is also my first time making it, it is not perfect. But once you master the skills and you are patient enough, your friends will be overwhelmed and surprise by what a masterpiece you have made. (Which exactly how my friends react when I bring it for the house party!)
Matcha Mille Crepe Cake
Who doesn't like crepe? Plus no baking needed!
Ingredients
Matcha Crepes
- 240 g All-Purpose flour
- 8 tsp Matcha Powder
- 6 tbsp Granulated Sugar
- 400 mL Milk
- 4 Eggs
- 4 tbsp Butter (melted)
Matcha Whipped Cream
- 200 g Whipping Cream (At least 30% fat)
- 3 tbsp Sugar
- 3 tsp Matcha Powder
Instructions
Matcha Crepes
- Prepare Dry and Wet ingredients: Add eggs, milk and melted butter in a bowl, whisk to mix them together. In another large bowl, sieve matcha powder and flour, then add sugar and mix the dry ingredients.
- Prepare the crepe mix: Combine the wet and dry ingredients in the large bowl. Mix well, it should not be very thick. If it's too thick, add a bit more milk. Put it in the fridge for 30-60 mins.
- Make 20 crepes with sauce-pan: Turn on the fire to medium heat, lightly grease a saucepan with butter. Once the pan is warm, pour the crepe mix onto the pan quickly (very quickly and just enough to cover the pan with a thin layer), let it cook for around 30 seconds. When the crepe starts having little air bubbles, flip it over carefully and cook for another 30 seconds. Repeat this until you make at least 20 pieces of crepes. If your crepe is getting too brown, put a wet towel on the pan to cool down the pan a bit. Leave the crepe to cool at room temperature.
- Trim the crepes: Stack all the crepes up, and using a cake mold, trim off the edges to make all the crepes having a uniform round shape.
Matcha Whipped Cream
- Prepare the mixing bowl: Place a big mixing bowl over some ice cubes. Pour the whipping cream in the mixing bowl.
- Beat the cream on low: Beat the whipping cream on low until air bubbles appear. Add in sugar while continue beating.
- Continue beating until stiff peak formed: Sift in matcha powder and continue to beat on medium-high speed until stiff peaked form.
Assemble the cake
- On a plate or cake pan, put a small spoon of the matcha cream in the middle, this is to make sure the cake will not move around. Then put a crepe on top, and smear a thin layer of matcha cream.
- Repeat this until you finish with all 20 layers. Try to smear the cream evenly and keep it thin for each layer. Cover and leave it in the fridge for at least 6 hours before serving. Sprinkle some matcha powder on top before serving.