Name: How To Make A Matcha Crepe Cake (Matcha Mille Crepe)
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6
Cuisine: Japanese
Ingredients: 70 g All-Purpose Flour; 10 g Matcha Powder; 40 g Sugar; 3 Eggs; 250 ml Milk (Room Temperature); 20 g Butter; 400 ml Heavy Cream (preferably 42%); 80 g Sweetened Condensed Milk

How To Make A Matcha Crepe Cake (Matcha Mille Crepe)

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Matcha Mille Crepe Cake is a layered delicacy featuring delicate matcha crepes stacked high with a creamy filling. It offers a perfect balance of sweetness and the earthy richness of matcha.

The texture is particularly delicious as the crepe and whipped cream blend together in your mouth, gradually unraveling and melding into one.

This modern Mille Crepe Cake originated surprisingly recently in the 1980s in Japan. It is said to have originated in a pastry shop in Tokyo, inspired by the French gâteau de crêpes. The meaning of the name is quite well-known; “Mille” means “thousands” in French, referring to the cake's many layers of crepes. Don’t worry, you don’t have to make thousands of crepes; matcha crepe cakes are usually made with 10-20 layers.

The original Mille Crepe Cake is made with plain crepes, but as Japanese love Matcha, we naturally make a matcha-flavored version of the crepes!

The ingredients are simple, much like making pancakes for breakfast. It is a no-bake cake that you can make without an oven; you just need a frying pan, making it accessible to all.

In this recipe, instead of just using normal whipping cream and sugar, sweetened condensed milk is used. It gives richness to the whipped cream and perfectly complements the bitterness of the Matcha flavor.

You can store this Matcha Mille Crepe Cake in the refrigerator for up to 2-3 days. It is best to keep it covered with plastic wrap or in an airtight container to prevent it from drying out.

Though making the matcha crepe cake is a bit time-consuming, the process is straightforward. Impress your loved ones with these beautiful green and white layers. After one bite of this scrumptious crepe cake, you will be glad you did!

Overview

Prep time: 40 mins

Cook time: 2hrs 0mins

Total time: 2hrs 40mins

Total servings: 6

Difficulty: Medium

Ingredients

70 g All-Purpose Flour
10 g Matcha Powder
40 g Sugar
3 Eggs
250 ml Milk (Room Temperature)
20 g Butter
400 ml Heavy Cream (preferably 42%)
80 g Sweetened Condensed Milk

Expert's Tip

P-1-MRNG-CONMLK-120-Morinaga Condensed Milk Tube 120g.jpg

Adding sweetened condensed milk to whipping cream creates the perfect amount of sweetness. It adds richness and a creamy texture. Morinaga Condensed Milk has been a long-standing best-selling product in Japan since 1919. It's everyone’s favorite!

Instructions

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1) Gathering the Ingredients & Recipe Preparations

Gather all of the ingredients together.

Melt the butter either in a hot water bath or in the microwave for 10-20 seconds at 600W.

sifting the matcha powder and flour into the egg mixture

adding the melted butter to the crepe batter

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2) Making the Matcha Crepe Batter

In a large bowl, whisk the eggs and sugar well. Then sift together the all-purpose flour and matcha powder. Gradually add the room temperature milk in several portions, mixing well with a whisk until smooth. Incorporate the melted butter and continue to whisk until the mixture is smooth and well-combined.

Strain the batter, cover the bowl with plastic wrap, and let it rest in the refrigerator for about an hour.

adding the condensed milk into the whipped cream

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3) Making the Whipped Cream

In a large bowl, add heavy cream and whip it with a hand mixer at low speed while placing the bowl over ice water. Once it thickens slightly, add sweetened condensed milk and continue whipping at medium speed until firm peaks form.

heating the frying pan and adding butter

adding a ladle full of matcha crepe batter to the pan

waiting for the matcha crepe to cook on one side

flipping the crepe and cooking it on the other side

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4) Making the Matcha Crepes

Heat a frying pan and melt butter (not included in the recipe). Wipe off any excess oil with a paper towel.

Pour a ladleful of batter into the pan and spread it thinly. Cook until the edges brown, then flip and cook for another 10-30 seconds.

cutting the edges of the crepes using a pairing knife

stacking the matcha crepes on top of each other

covering the crepes with a lid to prevent them from drying out

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5) Cutting the Edges of the Crepes & Stacking Them

Place the mold on the crepes and cut them to fit the mold, shaping them accordingly.
Stack the cooked crepes and cover them to rest in the refrigerator.

continuing the layering process until all of the crepes are gone

letting the matcha crepe cake chill in the refrigerator

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6) Making the Cake Layers

Cover the mold with plastic wrap and layer the crepes from the bottom. Spread a thin layer of cream on top and evenly spread it with a spoon or spatula. Leave a small amount of cream for coating the sides and continue layering until the last crepe.

Cover the surface with plastic wrap and refrigerate for about an hour.

spreading whipped cream on the sides of the matcha crepe cake

7) Spreading Whipped Cream on the Sides of the Cake

Remove the plastic wrap from the surface and place a plate on top. Carefully flip it over and remove all the remaining plastic wrap.

Spread the rest of the whipped cream on the sides of the cake smoothly.

8) Flipping the Matcha Crepe Cake onto a Plate and Enjoying

Place the serving plate on top and carefully flip it again to finish.

Sprinkle matcha powder over the top, if desired, and enjoy!

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro