Mille Crepe Cake is literally a million layered crepe cake. Obviously, I couldn’t possibly have made a million crepes, but I can get behind making a few dozen! This is my first time attempting to make crepes, but since a friend was coming into town and loves crepe cake, I decided to make one for her.
I chose to use matcha/green tea powder with a light taro flavored whipped cream filling. You can use espresso powder, cocoa powder, or any other flavoring. It’s a forgiving recipe. I actually opted to use less cream in between the layers since my family is not crazy about too much cream. It does lend to a bit denser cake, but it’s spot on flavor-wise.
While making the batter, it’s essential to have no clumps before you make it. Use a balloon whisk or a food processor to make the batter as smooth as possible. If a few small clumps remain, put it in the fridge and when you take it out, re-whisk and the batter should come out smooth.
When you’re making crepes, use a non-stick skillet and keep the heat low so you don’t burn the crepes. You’ll get a hang of making them once you get started. Just pour the batter onto the pan and swirl it around so it covers the bottom surface of the pan. Don’t flip it until air bubbles pop up and the edges are slightly crisp. It’s fine when they brown as it creates a more caramelized flavor.
If you’re looking for an impressive looking cake, this is definitely the one to make. It’s a show-stopper, especially when it’s sliced. I loved making it and, for the next time, I plan to make more beautiful decorations in order to make it more presentable.
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright may 2017 ©
Matcha Mille Creole Cake
Light and sweet cake made up of layers of whipped cream and green tea crepes
>>> Yields 1 9-inch cake
-Prep: 15 min
-Cook: 30 min
-Assemble: 30 min
- 5 tbsp melted butter
- 3 C warm milk
- 6 large eggs
- 1 1/2 C + 1 tbsp all purpose flour
- 3 tbsp matcha green tea powder
- 1/4 tsp salt
- 1/2 C white sugar
- 3 C whipping cream
- 1/2 C white sugar
1) Mix the eggs, flour, matcha powder, salt, and sugar in a bowl.
2) Add in the melted butter and milk and whisk until the batter is smooth and no clumps remain.
3) Cover the bowl and refrigerate for 4+ hours or overnight.
4) Heat a non-stick 9-inch skillet to medium-low heat and brush lightly with a layer of butter. When the pan is warm, spoon 1/4 cup of batter onto the pan. Swirl the batter around until it covers the bottom of the pan completely.
5) Let the crepe cook until bubbles form and the bottom is slightly brown and edges are crisp. Flip the crepe over and let it cook for 5-10 seconds before removing and transferring it on a plate.
6) Repeat the process until all the batter is used up (should yield about 25 crepes)
7) Make the whipped cream filling by whipping the cream and sugar together until stiff peaks form. Add in flavoring like matcha powder or vanilla.
8) To assemble, take one crepe and spread a thin layer of whipped cream on top. Place another crepe on top and spread another layer of cream. Repeat the process until you use up all the crepes.
9) Sprinkle the top of the cake with powdered sugar and matcha powder sifted together (optional)
10) Chill in the fridge for 30 minutes before serving.