Matcha Crepe Cake

Prep Time:

1h 30m

Bake/Cook Time:

2m - 3m

Yield:

12-14 servings

Ready for a Japanese twist on a classic French pastry? Layers of Match Crepes are filled with real whipped cream, white chocolate, and plenty of strawberries. Besides matcha, Chef Eddy’s Matcha Crepe Cake is flavored with a hint of almond and, of course, pure butter. All in all, this matcha crepe cake is not just a treat for your taste buds, but also a feast for the eyes, with its layers of green crepes and white cream, dotted with bright red strawberries. The final touch is a dusting of matcha powder on top. It's like a sprinkle of pixie dust, adding an extra layer of flavor and enhancing the beautiful green color of the cake.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Matcha Crepes

6 large eggs
2 cups (240g) lukewarm milk
1 tablespoon vanilla extract
1/2 teaspoon salt
2 tablespoons (25g) Dixie Crystals Extra Fine Granulated Sugar
7 tablespoons (98g) unsalted butter, melted
2 cups (240g) all-purpose flour*
2 tablespoons Matcha
1/2 teaspoon almond extract (optional)
3 tablespoons (45g) almond liqueur or water

Filling

1 white chocolate bar (4.4 oz) (125g), Lindt was used
1 quart (946g) whipping cream
1/3 cup (66g) Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons vanilla extract
16 ounces (454g) fresh strawberries

Finishing

1 tablespoon Matcha powder

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For crepes, in a pitcher of blender (alternatively use a stick blender and bowl large enough to hold all ingredients) mix eggs until well blended.
Add milk, vanilla, salt, sugar, melted butter, and blend smooth.
Add flour and matcha and mix until well combined and no lumps remain. Add almond extract and liqueur or water.
Resting batter for a minimum of 1 hour will provide best results. Batter can also be stored overnight in refrigerator.
If batter was stored overnight in refrigerator, let it sit at room temperature for 30-60 minutes. On medium, heat a Teflon or ceramic-coated pan (about 8-9 inches diameter or size that you have) and coat with a thin layer of butter. Using a ladle pour a small amount of batter in pan (just enough to coat entire surface) and quickly swirl pan to coat batter evenly.
After a minute, or when bottom of crepe is golden, flip it over by sliding a spatula underneath. Leave crepe on pan until light golden.
Only first crepe will require using a buttered pan. Cook remaining batter without butter.
Crepes can be stacked without parchment or plastic film in between.
For filling chop chocolate in small pieces and combine with 1/2 cup whipping cream in a microwave-safe bowl. Heat in 30-second increments and stir/whisk in between. Repeat until chocolate is melted and mixture is smooth.
Select a bowl large enough to whip chocolate mixture and remaining cream. Pour into bowl along with sugar and vanilla extract. Place in freezer for about 15 minutes.
Meanwhile, wash strawberries and remove stems. Cut strawberries crosswise in round slices about 1/8 inch or slightly thicker.
Whip cream to almost firm peaks. Do not overwhip as it will make this cream too dense.
Spread about 1 tablespoon of whipped cream onto a serving plate and top with a crepe.
Reserve a little cream for decoration and strawberries.
Spread about 3 tablespoons of whipped cream onto crepe. Scatter about 3 slices of strawberries randomly onto crepe. Cover with another crepe.
Repeat process of spreading about 3 tablespoons whipped cream and a few slices of strawberries on each crepe.
When majority of crepes and cream has been used, sprinkle surface with a thin coat of matcha.
Before piping rosettes onto surface, it is best to scrape away a small area of the matcha where the rosettes will be piped. This will make the rosettes adhere better.
Decorate with strawberries.