Dessert Goals: How to Make a Gorgeous Matcha Crepe Cake (Step-by-Step Recipe)

Описание: Let’s Make a Matcha Crepe Cake!

00:00 - Intro

00:10 - Ingredients

For the Crepes (makes 22 crepes):
750 g warm milk
330 g flour
45 g sugar
60 g melted butter
6 medium eggs
1/2 tsp salt
15 g matcha tea powder
a bit of vegetable oil for greasing your pan

For the Cream:
1 liter heavy cream (at least 32% fat)
500 g mascarpone
100 g powdered sugar

Tip: Keep the heavy cream and mascarpone in the fridge for at least 10 hours before making the cream. This keeps it super fluffy and smooth!

01:09 - Making the Crepe Batter

Mix the dry ingredients in a large bowl: 330 g of flour and 15 g of matcha powder. Sift everything. This step is key for smooth, lump-free batter, so don’t skip it!

Crack in the 6 eggs, then toss in 45 g of sugar and 1/2 tsp of salt. Slowly pour about half of the warm milk (375 g out of 750 g total). Mix it all up until the batter’s smooth. Be patient—if you add all the milk immediately, you’ll have lumps.

Now, add the rest of the milk (375 g) and give it another good mix. Still, spot some lumps? No worries, strain the batter through a sieve. Finally, stir in 60 g of melted butter for a silky finish. Let the batter rest for 30 minutes.

02:10 - Cooking the Crepes

Heat the Pan. Use a nonstick pan over medium heat. If your stove has numbered settings, aim for 6 out of 9. This keeps the crepes soft, which is perfect for layering.

Cook Your Crepes. Lightly grease the pan with vegetable oil for the first crepe and wipe it off with a paper towel. After that, no need for extra oil—the butter in the batter will do the job. Pour a thin layer of batter into the pan, swirl it around, and cook until the edges lift. Flip it gently and cook for another few seconds. Stack your crepes on a board to cool completely. Trim the outer edges of the crepes.

03:46 - Making the Cream

Whip your chilled 1 liter of heavy cream on low speed for about 2 minutes, and slowly add 100 g of powdered sugar. Once it starts thickening, turn up the speed and whip until you get soft, fluffy peaks (around 4-5 minutes).

Prep the Mascarpone. If there’s any liquid on top of your mascarpone, drain it. Stir 500 g of mascarpone with a spoon until smooth, then gently fold it into the whipped cream on low speed. Stop mixing as soon as everything’s combined—you want it light and airy.

04:56 - Assembling the Cake

Layer It Up. Place your first crepe on a plate or cake stand. Spread a thin layer of cream on top. Repeat this process until you’ve used up all your crepes and cream. Make sure the crepes are completely cool, or the cream will melt.

Lightly dust the top with matcha powder.

Pop the cake in the fridge for at least 3 hours to set. Can’t wait that long? Go ahead and slice a piece—it’ll still hold up beautifully!

And there you have it—your stunning matcha crepe cake is ready to wow everyone! Don’t forget to snap a pic and share your masterpiece. Enjoy!

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