New week, new Matcha Recipe, and this one will start you off with a bang!
We’ve got a matcha infused variation on an all time favorite dessert:Matcha Crepe Cake.
The stack of thin green tea crepes is layered with a soft and creamy custard cream filling that’s sure to please.
Classic Matcha Crepe Cake
Yield:About 21-25 crepes for an 8 inch pan
- Batter -
2 tbsp butter, melted
3 cups warm milk
6 large eggs
1 ½ cups all-purpose flour, sifted
1 tbsp corn flour, sifted
2 tbsp Kenko Tea matcha powder
1 pinch salt
½ cup caster sugar
Butter for greasing the pan
Method
Mix all the ingredients together until the mixture is a smooth batter
Heat the pan and grease with a little butter or oil
Scoop one ladle of batter into the pan while moving it, so all the batter covers the base evenly
Flip the crepe once the underside side starts to golden
Cook the other side for about 10 seconds
Repeat the steps until you’ve finished all the batter and have a nice pile of crepes
- Custard Cream Filling -
2 tbsp white sugar
3 tbsp custard powder
250ml milk
300ml thickened cream
Method
Cook the sugar, custard powder and milk together, then let it cool
Whip the cream until stiff
Fold thickened cream into the cooled custard mix
Start assembling the crepe cake by layering the crepes with the filling, one-by-one
Dust with icing sugar if preferred
A delicious stack of matcha crepes ready to eat - what could be better? You can eat this for breakfast or serve it up for dessert, whatever you like...
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