Description
A delicious 20-layer Matcha Crepe Cake that is both visually appealing and delightful to eat.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- 1/4 cup granulated sugar
- 1/4 cup matcha powder
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for cream
Instructions
- In a bowl, mix flour, eggs, milk, sugar, matcha, melted butter, and vanilla until smooth.
- Heat a non-stick skillet over medium heat.
- Pour a small amount of batter into the skillet, swirling to coat the bottom.
- Cook for 1-2 minutes until edges lift, then flip and cook for another minute.
- Repeat to cook all batter, stacking crepes on a plate.
- In another bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Layer crepes with whipped cream in between each layer.
- Chill the cake in the refrigerator for at least 2 hours.
- Slice and serve cold.
Notes
- Ensure the skillet is properly greased for easy flipping.
- You can adjust the sweetness of the cream to your taste.
- Matcha quality affects the taste, use culinary grade for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop and chilled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Matcha Crepe Cake, 20-layer cake, dessert, Japanese dessert