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    Matcha Mille Crepe Cake


    I feel our Matcha Month at PekoeTea would simply feel incomplete if we didn't try to make Matcha Mille Crepe Cake. It turned out to be easier than I had expected and even though my layers were not perfect, I am still very pleased with the result.

    Thanks to its vibrant colour and distinctive flavour, Matcha became a real social media phenomenon with millions of photos which proving how versatile this amazing tea is. Iced tea, latte, gelato, pancakes, muffins, frostings, shortbread, cookies... Matcha is everywhere. One of the most eye-pleasing Matcha creations is Mille Crepe Cake. Luckily you don't need one thousand layers, 20 around 20 crepes will work just fine. You can simply use your favourite crepe recipe and just add some cooking grade matcha before blending the batter or follow the ingredient list and method you'll find below.





    3 large free range eggs

    50 ml vegetable oil

    600ml full fat milk

    100ml water

    1 tbsp icing sugar

    250g flour

    1 tbsp cooking grade Matcha (sieved)

    pinch of salt



    100g cream cheese

    500ml double cream

    1tbsp vanilla

    2 tbsp icing sugar


    Method: Blend all the crepe ingredients until smooth. Let the batter rest for at least 10 minutes. Make crepes using a non-stick fryin pan remembering to flip immediately after the edges turn dry. Let the crepes cool. Whip the ingredientes for the filling and then spread a thin layer of mixture evenly over the crepes and stack together. Let the cake set in the fridge for at least 2h before slicing and serving. You can dust some additional matcha on the top. Easy!



    Ewa Przemyska

    Ewa Przemyska