no shade, but why pay $95 (pre-tax) for a matcha mille crepe cake from Lady M when all you need to make it at home is sugar, flour, eggs, milk, cream, and matcha?
the secret ingredient is patience. yes, you have to make 15+ crepes for this cake to have enough of a growth spurt to look like a cake (i made 24 for my best friend’s 24th birthday).
good news is, there’s no baking involved. just swirl some batter on a pan and viola! you’ve got a crepe.
whip up some rich matcha cream and smear it between the crepes and viola! you’ve got a cake!
it’s easier than it looks – i promise!
ingredients 材料
for the matcha crepes (10.5 inch crepes x 25)
- 140 g flour
- 30 g matcha
- 80 g sugar
- 4 eggs
- 2 tbsp of vegetable oil
- 2 cups whole milk
for the matcha whipped cream
- 25 g matcha
- 25 g sugar
- 1 tbsp boiling water
- 1 pint heavy cream (small carton)
- 40 g granulated sugar
directions 作り方
for the matcha crepes
- sift flour and matcha together in a large bowl
- add sugar. whisk to combine.
- crack 4 eggs one at a time into the batter. whisk in between and add oil.
- slowly whisk in 2 cups of whole milk.
- use sifter to strain the batter for the smoothest, most professional mille crepe cake.
- heat a 10.5 inch non-stick pan on medium-low.
- add oil onto a paper towel and evenly spread a thin layer of oil on the pan.
- when the pan is hot, add a ladle-full of batter into the middle of the pan and swiftly twirl the pan to spread the batter over the entire bottom of the pan. (this may require a few tries to get right, based on the size of your ladle. if your pan is too hot the batter will solidify too quickly.)
- when bubbles begin to form below the surface of the crepe, flip the crepe over. you can use your finger to flip or sneak a pair of chopsticks under the crepe and through the middle and roll the crepe over, as i do in my video (see tiktok!).
- make crepes with the remaining batter. set aside. cool in fridge if time allows.
for the matcha whipped cream
- in a small bowl, add boiling water to match and sugar and whisk until you form a homogenous paste. let cool.
- in a large bowl, use a hand mixer or stand mixer to whip the cream. before soft peaks form, add a spoonful of cream to the matcha paste and fold to combine.
- add the cream-matcha paste to the rest of the cream and continue whipping with the mixer until peaks form.
to assemble
- center all crepes and stack them. find a plate that is just smaller than the crepes and cut along the edge of the plate with a long knife to cut off the frills from the crepes (this allows your crepe cake to stand evenly along the entire surface when layered)
- on the first cake, add a large spoonful of cream. use an offset spatula if you have one to just cover the crepe (less is more here). a regular spatula will also work.
- add another crepe and repeat! if you have extra matcha, you can dust it on the top for extra pizzaz!
