Lady M’s matcha crepe cake is a stunning French-Japanese dessert made from 20 paper-thin crepes layered with a light matcha pastry cream. It’s a showstopper that tastes even better than it looks, and while it takes patience, the technique is straightforward: cook crepes, whip cream, stack, and chill. This recipe delivers the same delicate, melt-in-your-mouth texture and balanced green tea flavor at home.
Ingredients
- For the crepes:
- 6 large eggs (300 g)
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) water
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 1 1/2 cups (190 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tbsp (15 g) matcha powder, sifted
- 1/4 tsp salt
- 1 tsp vanilla extract
- Nonstick spray or extra butter for the pan
- For the matcha chantilly cream:
- 2 cups (480 ml) heavy cream, cold
- 1/2 cup (60 g) powdered sugar, sifted
- 1 1/2 tbsp (10 g) matcha powder, sifted
- 1 tsp vanilla extract
- For the top dusting:
- 1 tbsp (5 g) matcha powder, sifted
Instructions
- Make the crepe batter: In a large blender, combine eggs, milk, water, melted butter, flour, sugar, matcha, salt, and vanilla. Blend on low for 15 seconds, scrape down the sides, then blend on medium for 20 seconds until completely smooth. The batter will be thin. Pour through a fine-mesh strainer into a bowl, cover, and refrigerate for at least 1 hour (or up to 24 hours). This resting step allows the flour to hydrate and any bubbles to settle, giving you more tender crepes.
- Cook the crepes: Place a 9-inch (23 cm) nonstick skillet over medium heat. Lightly grease with nonstick spray. Whisk the chilled batter briefly — it will have separated. Pour about 1/4 cup (60 ml) of batter into the center of the pan, then immediately tilt and swirl the pan so the batter covers the entire bottom. Pour any excess back into the bowl. Cook for 45–60 seconds, until the edges look dry and lift slightly. Using a thin spatula, flip the crepe and cook for another 20–30 seconds. Transfer to a wire rack. Repeat with the remaining batter, greasing the pan every 2–3 crepes. You should get about 20 crepes. Let them cool completely before stacking.
- Make the matcha cream: In a large chilled bowl, combine heavy cream, powdered sugar, matcha, and vanilla. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-low until soft peaks form, then increase to medium-high and beat until stiff peaks form. Be careful not to overbeat — the cream should be spreadable but not grainy. Keep chilled until ready to use.
- Assemble the cake: Place one crepe on a serving plate or cake board. Spread a thin, even layer of matcha cream (about 2 1/2 tablespoons / 40 g) all the way to the edges. Top with another crepe and repeat. Use an offset spatula to keep the cream level. Continue stacking until all crepes are used. The top layer should be a crepe, not cream.
- Chill and finish: Cover the assembled cake loosely with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours. This allows the layers to set and makes slicing cleaner. Just before serving, dust the top generously with sifted matcha powder. Use a sharp knife dipped in hot water and wiped dry to slice; clean the knife between cuts for neat pieces.
Tips
- Use a scale for the batter: Measuring flour and matcha by weight (grams) is much more accurate than cups. Too much flour makes thick, rubbery crepes; too much matcha makes the batter bitter.
- Keep the pan at the right temperature: If the first crepe sticks or tears, the pan is too hot or too cold. Wipe the pan with a damp cloth between batches to cool it slightly. The perfect temperature is when a drop of batter sizzles gently but doesn’t splatter.
- Trim the crepes for perfect edges: If your crepes are slightly uneven, place a 9-inch cake ring or plate on top and trim with a paring knife before assembling. This gives a clean, professional look.
- Don’t overbeat the cream: Stiff peaks are ideal, but if you go too far, the cream will become lumpy and separate. If this happens, add a few tablespoons of cold cream and gently fold to bring it back.
Serving Suggestions
Serve chilled, straight from the fridge, with a cup of hot sencha or matcha tea. For a dessert platter, pair with fresh strawberries or a drizzle of white chocolate sauce. A small scoop of vanilla ice cream complements the earthy matcha beautifully.
Variations
- Classic vanilla crepe cake: Omit the matcha from the crepe batter and cream, and add 1 extra teaspoon of vanilla extract. Dust with powdered sugar instead of matcha.
- Chocolate matcha: Add 2 tablespoons (15 g) of unsweetened cocoa powder to the crepe batter and use a chocolate ganache between layers instead of matcha cream.
- Fruit-filled: Spread a thin layer of strawberry or raspberry jam on every other crepe before adding the cream. This adds a fruity tang that cuts the richness.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more delicate, so handle the crepes gently.
Storage and Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The matcha dusting may absorb moisture and darken; re-dust with fresh matcha before serving. This cake does not need reheating — serve cold. You can freeze the assembled cake (without the top dusting) for up to 1 month: wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before serving. The texture will be slightly softer but still delicious.
Frequently Asked Questions
Why are my crepes tearing? The batter may be too thin or the pan too hot. Rest the batter longer, and reduce the heat. Also, make sure you’re using a nonstick pan and enough butter in the batter.
Can I make this cake in advance? Yes, you can make the crepes and cream a day ahead. Store the crepes between sheets of parchment paper in a sealed bag in the fridge. Assemble the cake the next day. The assembled cake should chill for at least 2 hours before serving.
Can I use a regular whisk instead of a blender? Yes, but you must sift the dry ingredients and whisk vigorously to avoid lumps. Straining the batter afterward is essential.
How many crepes should I actually get? With a 9-inch pan and 1/4 cup of batter, you’ll get about 20 crepes. If you have extra, you can make a small crepe cake or simply snack on them.
What if I don’t have a 9-inch pan? Use any size nonstick skillet, but adjust the batter amount accordingly. A smaller pan will yield more crepes; a larger one will yield fewer. Just keep the layers even.
Why does my matcha cream look green but taste bitter? You may be using culinary-grade matcha, which is more bitter. Use ceremonial-grade matcha for desserts. Also, sift the matcha before mixing to avoid clumps.
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