It's a finely ground Japanese green tea used in the tea ceremony or, in a less expensive grade, in cooking. I've made panna cotta with it as well as madeleines (a delicate shell shaped French cake) and white chocolate truffles.
I'm flattered that you liked it so much. It's actually a really easy dessert once you make the crepes and pastry cream ... all of which you can do the day before you want to assemble and serve it. You can also add it to your memories. :)
Good luck. The cliche is that the first crepe is always the worst (destined for the garbage or your dog) because you need to have the pan properly heated ... too hot and the crepe starts cooking before you can swirl the batter evenly over the pan so that you have to add more batter to the pan. The batter shouldn't be too thick or too thin either. Make sure you whisk it well after you let it sit as the flour will settle to the bottom.
Luckily the ingredients aren't too expensive for the crepes. :)
Someone did a chestnut cream filling combined with plain crepes, there was a chocolate crepe with orange pastry creme and another match crepe cake had red bean paste as a filling. The possibilities are only limited by your imagination. :)
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http://a-boleyn.livejournal.com/tag/matcha
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Also, hope you don't mind but I Pinned this so that I can easily find it again!
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I never use memories, I always forget about them! Pinterest, however. ;)
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Luckily the ingredients aren't too expensive for the crepes. :)
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