← Back to Library
🍵
DESSERT
Matcha Mille Crepe
Twenty layers of paper-thin, earthy matcha crepes suspended in a cloud of lightly sweetened whipped cream.
Ingredients
- —3 tbsp ceremonial grade matcha powder
- —240g cake flour
- —4 large eggs
- —600ml whole milk
- —500ml heavy whipping cream
- —70g powdered sugar
Method
1
Blend the crepe batter until silky smooth and chill overnight to relax the gluten.
2
Cook paper-thin crepes on a non-stick pan over medium-low heat, stacking them carefully.
3
Whip the heavy cream with powdered sugar until soft peaks form.
4
Meticulously spread a thin layer of cream between each crepe. Chill the entire cake for at least 4 hours before slicing.