Matcha Mille Crepe Cake

Ingredients

1. Crepes

• 2 large eggs

• 2 cups (480 ml) milk

• 1 ½ cups (190 g) all-purpose flour

• 2 tbsp sugar

• 1 tbsp matcha powder

• 2 tbsp melted butter

• 1 tsp vanilla extract

• A pinch of salt

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2. Matcha Cream Filling

• 1 ½ cups (360 ml) heavy whipping cream (cold)

• 3 tbsp powdered sugar

• 1 tsp matcha powder (sifted)

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3. White Cream Sauce (Topping)

• ½ cup (120 ml) heavy cream

• 2 tbsp condensed milk (or sugar to taste)

• 1–2 tbsp milk (to thin if needed)

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4. Decoration

• Green grapes

• Extra matcha powder (for dusting)

• Mint leaves (optional)

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Instructions

Step 1: Make the Crepe Batter

1. In a bowl, whisk eggs and sugar.

2. Add milk and vanilla extract, mix well.

3. Sift in flour, matcha powder, and salt.

4. Add melted butter and whisk until smooth.

5. Strain the batter to remove lumps.

6. Let it rest for 20–30 minutes.

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Step 2: Cook the Crepes

1. Heat a non-stick pan over medium-low heat.

2. Lightly grease with butter.

3. Pour a thin layer of batter and swirl evenly.

4. Cook for about 1 minute until set.

5. Flip and cook another 20–30 seconds.

6. Repeat until batter is finished.

7. Let crepes cool completely.

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Step 3: Prepare Matcha Cream

1. Beat cold heavy cream until soft peaks form.

2. Add powdered sugar and matcha powder.

3. Continue whipping until medium peaks (do not overwhip).

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Step 4: Assemble the Cake

1. Place one crepe on a plate.

2. Spread a thin layer of matcha cream.

3. Repeat layering (crepe + cream).

4. Continue until all layers are stacked.

5. Chill in refrigerator for at least 1 hour.

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Step 5: Add Topping

1. Pour white cream sauce over the top.

2. Dust with matcha powder.

3. Decorate with green grapes and mint.

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Serving Tip

Slice with a sharp knife (wipe clean between cuts) for clean layers.
Serve chilled for best texture and flavor.