Matcha Mille Crepe Cake
Matcha Mille Crepe Cake - a delicious twist on a traditional French pastry! This cake is made of thin layers of green tea crepes, stacked together with fresh whipped cream in-between. The perfect dessert idea if you don't have an oven - every layer is made on a stovetop. This cake will impress you with its beautiful look and tasty flavor.
Ingredients
Cooking Instructions
step 1
Blend Eggland's Best Classic Eggs (3), Vegetable Oil (3 Tbsp), Milk (3 cups), Salt (1/4 tsp), Vanilla Extract (1 tsp), All-Purpose Flour (2 cups), Matcha Powder (2 Tbsp), and Granulated Sugar (1/3 cup) in a blender until smooth.
step 2
Let it rest in the fridge for 30 minutes.
step 3
Preheat a nonstick frying pan with a light coating of oil over medium low heat. Add about a third of a cup of batter and swirl the pan to coat evenly.
step 4
Once the batter is dry and the edges start to brown, flip immediately. Let cook for another ten to fifteen seconds and transfer to a platter to cool. Repeat until all of the batter has been used. You will have around sixteen to twenty crepes.
step 5
Once cooled completely, use a smaller plate as a guide and cut off excess crepes so it will look neater later.
step 6
Whip chilled Kemps Heavy Whipping Cream (2 3/4 cups), Granulated Sugar (1/3 cup), and sifted Matcha Powder (2 1/2 Tbsp) until stiff peaks form. Transfer to a chilled bowl so that the cream can remain cold while assembling the cake.
step 7
To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all of the crepes have been used.
step 8
Let chill in the fridge for at least three hours. Dust with some matcha and Powdered Confectioners Sugar (to taste).
step 9
Serve and enjoy!