Matcha Crepe Cake
Last summer I invested in a can of matcha powder. This is one of the results.
For the picture above, I decided the cake wasn't tall enough (only 9 layers), so I cut it in half and stacked the 2 halves one top of each other with a bit of extra filling in between making for an 18 layer crepe cake. Cut THIN slices when serving. :)
Matcha Crepe Cake (serves 6)
Matcha Crepes:
2 eggs
1 1/2 milk (or 3/4 cup each milk and water)
1 cup sifted all purpose flour
1 tbsp vegetable oil or melted unsalted butter
1/4 tsp salt
1 tbsp matcha (Japanese green tea) powder
2 tbsp sugar
Extra oil or melted butter to use for oiling the pan.
Whisk all the ingredients together until they're well blended. (You might want to dissolve the matcha powder in 1 or 2 tbsp of the milk first and then stir it into the batter as it is difficult to get it to dissolve otherwise.) Sieve batter if desired for an ultra smooth consistency. Let the batter rest for a minimum of 30 min or overnight in the fridge. Adjust batter thickness with additional water or milk so it's about the consistency of whipping cream.
Heat a 9" cast iron or non-stick pan on medium (4-5 on an electric range). Run a paper towel dipped in oil or melted butter lightly around the pan.
Remove from heat if inexperienced in crepe making to give yourself more time to swirl batter. Ladle in about 1/4 cup of batter and tilt the pan to spread batter evenly. Return pan to the heat. Cook until edges of the crepe are dry and curl slightly and the underside is lightly browned (~2 min). Free edges with a butter knife and flip with your fingers or a spatula. Continue cooking for another minute or so or until this side is lightly coloured as well.
Remove to a plate, swipe pan with oiled paper towel and repeat.
Makes about 9 9" crepes.
Pastry and Whipping Cream Filling
Vanilla Pastry Cream: (Use half of this recipe combined with the whipping cream to fill the 9 crepes made)
2 cups milk
1 tbsp vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
Whipping Cream:
In a large bowl, combine 1 cup of whipping cream and 2 tbsp sugar. Beat until stiff. Fold into pastry cream
To Assemble the Crepe Cake:
Pick the nicest crepe for the top.
Put down a crepe and using an offset spatula spread about 1/4 cup of pastry cream lightened with whipping cream over the top. Add another crepe. Repeat until the filling is gone and only one crepe is left. Allow to set overnight or at least 2 hrs.
Sift icing sugar over top of crepe cake.
Cut and serve.
For the picture above, I decided the cake wasn't tall enough (only 9 layers), so I cut it in half and stacked the 2 halves one top of each other with a bit of extra filling in between making for an 18 layer crepe cake. Cut THIN slices when serving. :)
Matcha Crepe Cake (serves 6)
Matcha Crepes:
2 eggs
1 1/2 milk (or 3/4 cup each milk and water)
1 cup sifted all purpose flour
1 tbsp vegetable oil or melted unsalted butter
1/4 tsp salt
1 tbsp matcha (Japanese green tea) powder
2 tbsp sugar
Extra oil or melted butter to use for oiling the pan.
Whisk all the ingredients together until they're well blended. (You might want to dissolve the matcha powder in 1 or 2 tbsp of the milk first and then stir it into the batter as it is difficult to get it to dissolve otherwise.) Sieve batter if desired for an ultra smooth consistency. Let the batter rest for a minimum of 30 min or overnight in the fridge. Adjust batter thickness with additional water or milk so it's about the consistency of whipping cream.
Heat a 9" cast iron or non-stick pan on medium (4-5 on an electric range). Run a paper towel dipped in oil or melted butter lightly around the pan.
Remove from heat if inexperienced in crepe making to give yourself more time to swirl batter. Ladle in about 1/4 cup of batter and tilt the pan to spread batter evenly. Return pan to the heat. Cook until edges of the crepe are dry and curl slightly and the underside is lightly browned (~2 min). Free edges with a butter knife and flip with your fingers or a spatula. Continue cooking for another minute or so or until this side is lightly coloured as well.
Remove to a plate, swipe pan with oiled paper towel and repeat.
Makes about 9 9" crepes.
Pastry and Whipping Cream Filling
Vanilla Pastry Cream: (Use half of this recipe combined with the whipping cream to fill the 9 crepes made)
2 cups milk
1 tbsp vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
Whipping Cream:
In a large bowl, combine 1 cup of whipping cream and 2 tbsp sugar. Beat until stiff. Fold into pastry cream
To Assemble the Crepe Cake:
Pick the nicest crepe for the top.
Put down a crepe and using an offset spatula spread about 1/4 cup of pastry cream lightened with whipping cream over the top. Add another crepe. Repeat until the filling is gone and only one crepe is left. Allow to set overnight or at least 2 hrs.
Sift icing sugar over top of crepe cake.
Cut and serve.