Matcha Mille Creepe Cake with Strawberries
Soft layers of matcha crepes, sandwiched with whipped cream, topped with strawberries and edible flowers.
Ingredients
For the Matcha Crepes:
1½ cups milk
¾ cup water
1 cup all-purpose flour
1 tbsp matcha green tea powder
2 tbsp granulated sugar
3 eggs
3 tbsp unsalted butter (melted)
Pinch of salt
For the Whipped Cream Filling:
2 cups heavy cream (chilled)
¼ cup powdered sugar
1 tsp vanilla extract
For Decoration:
Fresh strawberries
Edible flowers (e.g. chamomile)
Whipped cream for topping
Matcha powder (for dusting)
Instructions
1. Make the Crepe Batter:
In a large mixing bowl, whisk eggs, milk, water, and melted butter.
In another bowl, sift together flour, sugar, salt, and matcha powder.
Gradually add the dry mix into the wet, whisking until smooth.
Let batter rest in the fridge for 30 minutes.
2. Cook the Crepes:
Heat a non-stick pan over medium heat and lightly grease.
Pour about ¼ cup of batter, swirl to coat thinly.
Cook for 1 minute on each side. Stack crepes on a plate to cool.
Repeat until all batter is used (you’ll need about 18–20 crepes).
3. Make the Whipped Cream:
Beat heavy cream, sugar, and vanilla extract until stiff peaks form.
Keep refrigerated until ready to assemble.
4. Assemble the Cake:
On a cake board, place one crepe.
Spread a thin layer of whipped cream.
Repeat the process, layering crepe and cream until all crepes are used.
Chill the cake for at least 2 hours to set.
5. Decorate:
Dust the top with matcha powder.
Pipe whipped cream dollops on top.
Place strawberries and edible flowers on each slice.
Tip:
For cleaner slices, freeze the cake slightly before cutting!
