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Matcha mille crepes cake

Ingrédients pour 8 personnes

  • 2 tablespoons of  superior matcha
  • 250g of flour
  • 4 eggs
  • 475ml of milk
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • 50 g of melted butter

For the cream


1. [Crepes] Sift flour and matcha powder together into a mixing bowl. Add sugar, salt and combine. Add eggs and butter melted in the microwave beforehand. Mix and progressively incorporate milk, avoiding lumps. It is possible to warm up the milk beforehand as warm milk helps prevent lumps. Set aside to rest for at least an hour.

2. [Filling] Mix the brown sugar into the liquid cream and slowly incorporate mascarpone while whipping using an electric mixer. Whip until obtaining a nice and thick cream. Set aside.

3.[Dressing] Place one crepe on a plate, as the base of the mille crepe cake. Spread a dollop of cream starting from the center without going too far towards the edges as the weight of the other crepes will spread the cream to the edges. Repeat the process until reaching the desired height. The ideal amount of crepes is 12. Let rest for 2 hours in the refrigerator.

4.Before eating, sprinkle matcha powder on top, you can also top your mille crepe cake with berries to add freshness and a hint of acidity.

For a neater result, prepare a larger crepe to be used as a base. Cover a slightly incurved plate with plastic wrap and place the larger crepe in the center. Add the smaller crepes alternating with cream on top as explained above. Fold the edges of the bigger crepe over using the plastic wrap and tightly wrap the entire cake. Using another plate, turn over the cake and let rest for 2 hours in the refrigerator. Remove the plastic wrap when ready to serve. The edges of the mille crepe cake will be nicely and neatly folded over.

Bon appétit !