Pancake Day's this Tuesday: the perfect excuse for a mille crepe cake.
I made a mango mille crepe cake a couple of years ago (can't believe it's been that long), so it's about time I made a matcha one.
Depending on the size of your pan, this makes about 15 layers (I'm short of a few here because of a few failed pancakes that didn't make the mille crepe cut).
Ready? Let's go.
Ingredients for Crepes:
3 tbsp caster sugar
400 ml milk
1 tsp vanilla
2 tbsp oil
225g plain flour
2 tbsp matcha
Pinch of salt
Ingredients for Cream:
300ml double cream, whipped until soft peaks form
4 tbsp caster sugar
1 tbsp matcha
1 tsp vanilla bean paste
To Finish (Optional):
2 tsp matcha powder
Dried edible flowers
1. Make the crepes first: whisk all the wet ingredients together in a jug and sift the dry ingredients together in a large bowl. Gradually whisk wet intro dry until you have a smooth, runny batter.
2. Very lightly oil a small frying pan (I brush oil on with a bit of kitchen paper), and preheat on a low to medium heat.
3. Pour in a little batter and swirl until the bottom of the pan is thinly coated (this takes a little practice to figure out the right amount for your pan). Cook for just a minute or two until dry (careful not to brown too much), flip over, cook for another minute and put the crepe on a plate. Repeat until all the batter has been used up, piling the crepes up on the plate. Let them cool completely.
4. Whisk together the ingredients for the cream until spreadable, and layer with the crepes, spreading about 2 heaped tbsp cream in between each layer. Pop in the fridge for about 4 hours to set.
5. Dust with matcha and sprinkle with dried flowers before slicing serving.
Enjoy, and have fun.