I love many things in this world, with some of those things being cake, crepes, and matcha green tea. Combine it into one glorious thing and it becomes the matcha crepe cake filled with vanilla whipped cream. Yummmmmmm.
I see matcha crepe cakes everywhere I go, and they are always a little bit more on the pricey side. So naturally I thought I’d give it a go, and make one myself. I’ve made crepes many times before, and I make cake all the time.
At first, I thought the whole process was going to be laborious and time consuming, but it turns out it’s almost no different from making a normal layer cake (time-wise), although it might actually be a lot simpler than making a buttercream layer cake. This cake is definitely a new go-to for when emergency cake is needed — it’s not too sweet, and the subtle matcha flavour, and the vanilla whipped cream make it feel light, and almost refreshing.
I also decided I would try to dress up this crepe cake and use this opportunity to teach myself how to make white chocolate flowers. I was very inspired by Pastry Chef Amaury Guichon’s white chocolate flowers on instagram. Mine did not come out exactly the same of course, but I really am in love with how it came out. Instead of creating long ruffly ribbons of white chocolate for layers of petals, I ended up creating individual petals. I thought it gave a very sophisticated and dainty feel to the crepe cake. I will definitely be using this chocolate flower technique again because I am so pleased with how it turned out. If you would like me to go in-depth on chocolate tempering, leave me a comment below!
If you’ve made crepes before, this dessert will be a breeze for you, guaranteed. No matter what it looks like, it’ll taste amazing.
Anyways, here is the recipe below, and feel free to check out my video tutorial on the whole dessert.
This recipe will make about 14 x 7-8” crepes (not including the ugly first crepe that tempers your pan). Ingredients 500mL (2 cups) heavy whipping cream (35%) Method
Matcha Crepe Cake
256g (2 cups) flour
500mL (2 cups) milk
20mL (1 tbsp + 1 tsp) vegetable oil or melted butter
12g (3 tbsp) high quality matcha powder
30g (2 tbsp) sugar
2.5g (1/2 tsp) salt
25g (2 tbsp) sugar
5mL (1 tsp) pure vanilla extract
4g (1 tsp) matcha powder for dusting on top
This recipe will make about 14 x 7-8” crepes (not including the ugly first crepe that tempers your pan).
500mL (2 cups) heavy whipping cream (35%)