This is a sponsored post, but as always, recipe and opinions are my own.
If you are looking for a recipe that is not only tasty and sure to impress your Valentine, this is the recipe to make! The delicate taste of matcha works perfectly in this crepe cake and it is simply stunning (and of course delicious)!
What is Matcha?
If you are not familiar with matcha, I will give you a quick run down! According to my favourite tea company, Rishi Tea, ” Matcha is a traditional Japanese green tea powder produced by stone-milling a shade-grown green tea called tencha into a fine powder. The quality of matcha greatly depends on the tea bush cultivar, shading technique and picking standard used to produce tencha. Matcha has a rich cultural tradition as the tea prepared and revered during chanoyu–the mindful, artistic, Zen-inspired Japanese Tea Ceremony. Matcha is unique among teas in that when we drink matcha, we consume the fresh green tea leaf itself, ground and whisked up into an energizing, refreshing bowl.” The quality of matcha that Rishi carries is simply amazing! I highly recommend you checking them out!
What is a crepe cake?
And if you haven’t had the joy of experiencing a crepe cake before, you are missing out! Like the name implies, a crepe cake is well, a cake made out of many layers of delicious crepes! Each layer of crepe is separated by some sort of cream filling and you can flavour both the crepes and the cream filling to your liking! You can also top it off with fruits or whipped cream. You can also make a few flavours of crepes and alternate the layers of crepes to make a beautiful rainbow crepe cake. (Imagine using Rishi’s colourful botanicals to make a super rainbow crepe cake!)
Can You Freeze A Crepe Cake?
Many people ask this! I do not recommend freezing a crepe cake. Crepes are very thin and they dry out pretty quickly in both the fridge and freezer. If you let it sit in the fridge of freezer too long, the texture changes and it ends up being a crumbly mess. A crepe cake is best consumed on the same day or a day after it was made!
So How Do I actually Make a Crepe Cake?
It is actually a lot easier than it looks. All you have to do is remember a few tips!
- Make sure you are making your crepes as thin as you can. You can use a non stick or cast iron pan to cook the crepes. If you have a crepe pan, even better, but there is no need to get one just for this recipe!
- Make sure you let the crepes cool completely before you assemble. If you do not let it cool completely, the cream filling will melt and it will not hold its shape!
- Use an offset spatula to spread the cream filling in between each layer of cake and try to get the filling as close to the edge as possible so every bite as some cream filling
- Assemble the cake on a cake stand you are planning to serve it on so you do not have to worry about transferring it
- Don’t stress about it looking perfect! All your crepes will probably be a little different in shape, but that’s part of the fun!
Once you have all your layers assembled, you can decorate the top with a little extra matcha powder, some fruits and you are good to go! If you are not serving it immediately, make sure you keep it in a cooler spot so the cream filling does’t melt!
Matcha Crepe Cake
Ingredients
- 1 1/2 cup skim milk, warmed
- 1 Tbsp Rishi Sweet Matcha
- 1 Tbsp Rishi Barista Matcha, sifted
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup Raspberries and Blackberries (Optional for decoration)
- Dusting of matcha powder (optional for decoration)
- 1 Tbsp unsalted butter (for cooking crepe)
- 1 cup raspberries and blackberries (optional garnish)
- dusting of Rishi Barista Matcha (optional garnish)
For Cream Filling
- 1 pkg cream cheese (8 ounces)
- 1 tsp Rishi Sweet Matcha
- 1/4 cup skim milk
Instructions
Crepe Batter Procedure
- In a large bowl or blender, mix together milk, sugar and matcha.
Whisk as needed to remove any clumps. - To the milk mixture, add eggs, butter, and flour. Mix thoroughly to form a thin crepe batter. Set aside.
- Heat a cast iron or nonstick pan over medium-low heat.
- Use one tablespoon butter to coat the bottom of the pan and pour 2 ounces of crepe batter into the pan. Swirl pan around to form a thin circle. Cook for about 1 minute on one side then flip and cook for an additional 20 seconds (or until batter is fully cooked)
- Repeat step 4 until all crepes are cooked. Let crepes cool on a large baking sheet for at least 1 hour.
Cream Filling Procedure
- In a separate bowl, add softened cream cheese, sweet matcha, and milk. Mix until combined.
Crepe Cake Assembly
- Place the first crepe on a serving plate or cake stand.
- Spread a thin layer of cream filling on the first crepe. Top with another crepe and repeat the process until all the crepes have been used.
How Long Will My Crepe Cake Last in The Fridge
Try to eat the crepe cake within one to two days after making it. Like I mentioned before, the dry cold temperature of the fridge will start making the crepes dry and crumbly. I am sure you won’t have the problem of too many slices being left over with this delicious cake!
Where Can I Find Matcha?
If you want to try matcha or try making this crepe cake, you can get Rishi Matcha on their website here.
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