Matcha Mille Crepe Cake

Ingredients

• 50 g unsalted butter, melted
• 600 ml whole milk, warm
• 4 large eggs
• 200 g all-purpose flour
• 2 tbsp high-quality matcha powder
• 80 g granulated sugar
• 400 ml heavy cream
• 3 tbsp sugar

Instructions

1. 1

   In a large bowl, whisk together the flour, matcha powder, and the first amount of sugar. Whisk in the eggs one by one.

2. 2

   Gradually pour in the warm milk and melted butter while whisking constantly to ensure no lumps form. Strain the batter through a fine sieve into another bowl.

3. 3

   Cover the batter and refrigerate for at least 30 minutes (preferably 1 hour) to let the gluten relax and bubbles subside.

4. 4

   Heat a non-stick frying pan over medium-low heat. Brush with a little oil. Pour a small ladle of batter and swirl to coat the pan thinly. Cook for about 60-90 seconds until edges crisp, then flip and cook 30 seconds more.

5. 5

   Repeat until all batter is used (approx 20 crepes). Let crepes cool completely on a wire rack.

6. 6

   In a chilled bowl, whip the heavy cream with the second amount of sugar until stiff peaks form.

7. 7

   Assemble the cake: Place one crepe on a plate, spread a thin layer of cream, top with another crepe. Repeat until all crepes are used.

8. 8

   Refrigerate the cake for at least 2 hours to set. Dust with extra matcha powder before slicing.