Reviews        Add Rating & Review

Back to Green Tea Crepe Cake All Reviews for Green Tea Crepe Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Green Tea Crepe Cake Recipe Summary prep: 1 hr 10 mins total: 1 hr 40 mins Servings: 10

Ingredients Crepes (makes about 24) 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 teaspoon coarse salt 2 1/4 cups whole milk 6 large eggs 1 tablespoon pure vanilla extract 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan Assembly Green Tea Pastry Cream 1 tablespoon confectioners’ sugar 1 tablespoon matcha

Gallery Green Tea Crepe Cake

Recipe Summary prep: 1 hr 10 mins total: 1 hr 40 mins Servings: 10

Green Tea Crepe Cake

Green Tea Crepe Cake

Green Tea Crepe Cake

Recipe Summary prep: 1 hr 10 mins total: 1 hr 40 mins Servings: 10

Recipe Summary

prep: 1 hr 10 mins total: 1 hr 40 mins

Servings: 10

prep: 1 hr 10 mins

total: 1 hr 40 mins

prep:

1 hr 10 mins

total:

1 hr 40 mins

Servings: 10

10

Ingredients

Ingredients

  • 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 teaspoon coarse salt 2 1/4 cups whole milk 6 large eggs 1 tablespoon pure vanilla extract 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan

  • Green Tea Pastry Cream 1 tablespoon confectioners’ sugar 1 tablespoon matcha

Directions

Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.

Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.

Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.

Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners’ sugar and matcha; sift over top of cake.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Green Tea Crepe Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green Tea Crepe Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest