Matcha Mille Crepe Cake served on a black board.

Matcha Mille Crepe Cake

Course: Dessert
Cuisine: Japanese
Keyword: crepe, green tea
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Servings: 1 10 inch cake
Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between.  This elegant and decadent cake will wow your guests when they see the rich green layers!
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Ingredients

  • 1 ¾ cup whole milk (400 ml)
  • 3 Tbsp sugar
  • 3 large eggs
  • 1 ½ Tbsp melted unsalted butter (25 g)
  • 1 cup cake flour (138 g)
  • 2 Tbsp matcha (green tea powder) (12 g)
  • ½ tsp baking powder
  • neutral flavor oil (vegetable, canola, etc) (for cooking crepes)

Fresh whipped cream

  • 1 cup heavy (whipping) cream (240 ml)
  • 3 Tbsp sugar

To serve

  • 2 tsp matcha (green tea powder) (for dusting)
  • Fresh whipped cream (optional: please double the recipe above but make the second batch right before you serve)

Instructions

  1. Gather all the ingredients.
    Matcha Mille Crepe Cake Ingredients

To make crepe batter

  1. Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.

    Matcha Mille Crepe Cake 1
  2. Beat the eggs in a large bowl. Then slowly add small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.

    Matcha Mille Crepe Cake 2
  3. Set up a fine mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift and add half of the dry ingredients into the batter. Whisk and combine the dry and wet ingredients together.

    Matcha Mille Crepe Cake 3
  4. Repeat this process one more time until there is no lump in the batter.
    Matcha Mille Crepe Cake 4
  5. Set the fine mesh sieve over a large bowl and pour the batter. This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for 1 hour.
    Matcha Mille Crepe Cake 5

To cook the crepes

  1. Set a 12-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with a paper towel (don’t worry, oil is applied thinly). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan. After trying the first crepe and if you want to make a thinner crepe, add a tiny bit of milk to adjust.

    Matcha Mille Crepe Cake 6
  2. Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe.
    Matcha Mille Crepe Cake 7
  3. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
    Matcha Mille Crepe Cake 8
  4. Set a 10-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan.

    Matcha Mille Crepe Cake 9
  5. Cook for 2 minutes without touching. By now you’d see the outside edge of the crepe gets tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe.
    Matcha Mille Crepe Cake 10
  6. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
    Matcha Mille Crepe Cake 11
  7. Continue this process until all the batter is used. With this batter, I could make 1 large one that goes on top, and 13 crepes.
    Matcha Mille Crepe Cake 12

To make whipped cream

  1. Prepare ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking on lower speed. Once you see bubbles, slowly add granulated sugar.
    Matcha Mille Crepe Cake 13
  2. Whip the cream until stiff, not hard stiff (like 90%).
    Matcha Mille Crepe Cake 14

To assemble the mille crepe cake

  1. Prepare two long parchment paper strips on a working surface or a rotating cake stand (I used IKEA's lazy susan).  These strips will go under the first layer of crepe (this is for easy transportation).

    Matcha Mille Crepe Cake 15
  2. First place the larger crepe. This will be the top layer when we flip. Put the freshly whipped cream in the middle and spread evenly, leaving outer 2 inch.
    Matcha Mille Crepe Cake 16
  3. Place another crepe on top and spread whip cream evenly, leaving outer ½ inch.
    Matcha Mille Crepe Cake 17
  4. Continue this process until the last crepe is placed on top.
    Matcha Mille Crepe Cake 18
  5. Prepare a round curved shallow dish (mine is from IKEA) and place a large piece of plastic wrap on top. Make sure to remove any air pockets and smooth out. Transfer the mille crepe to the shallow dish by holding the strips you made. Once you place nicely in the middle of the bowl, remove the strips.
    Matcha Mille Crepe Cake 19
  6. Wrap the mille crepe with plastic wrap from one corner to clockwise. This will make the final cake evenly round, instead of wrap randomly. Secure the end with clip (I use one from IKEA). Refrigerate at least 2 hours until the cake is set.
    Matcha Mille Crepe Cake 20

To serve

  1. Once chilled, remove the plastic wrap and flip onto the serving platter.
    Matcha Mille Crepe Cake 21
  2. Dust more matcha powder over the cake. Make the fresh whipped cream if you plan to serve with the cake. Serve and enjoy within a few days as we are using fresh cream.

    Matcha Mille Crepe Cake 22

Recipe Notes

Cake flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Here’s how.

1) Scoop 2 Tbsp out from 1 cup of all purpose flour

 

2) Add 2 Tbsp corn starch back into the all purpose flour

 

Now you have 1 cup of cake flour!  Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. 

Whole milk: I highly recommend using whole milk instead of reduced fat milk. I’ve tried using both, and I concluded that whole fat milk makes a difference with the final result.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.