Easy Matcha Crepe Cake Recipe
Whisper-thin matcha crepes layered with lightly sweet mascarpone whipped cream. Elegant, airy, and easier than it looks.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup whole milk room temperature
- 5 fl oz beaten eggs
- 1 cup all-purpose flour sifted
- 1.5 tbsp granulated sugar
- 1.5 tbsp matcha powder culinary grade, for batter
- 0.25 tsp kosher salt
- 2 tbsp unsalted butter, melted slightly cooled
- 1 tbsp neutral oil for the pan
- 8 oz mascarpone cheese cold
- 2 cup heavy cream well chilled
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp matcha powder for filling, optional
- 0.5 tsp matcha powder for dusting
Instructions
Preparation Steps
- Sift flour, granulated sugar, salt, and matcha into a bowl.
- Whisk in the milk and beaten eggs until smooth, then blend in melted butter. Rest batter 20–30 minutes.
- Warm a nonstick skillet over medium heat and lightly oil the surface.
- Pour about 1/4 cup batter, swirl thin, and cook until edges lift. Flip and cook 10–20 seconds more.
- Transfer crepes to a rack or plate and cool completely. Repeat with remaining batter.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Stream in cold cream and whip to medium-stiff peaks. Fold in matcha if using.
- Place one crepe on a serving plate. Spread a thin layer of cream over the surface.
- Stack and repeat with remaining crepes and cream, finishing with a bare crepe on top.
- Chill the cake 1–2 hours to set. Dust with matcha, slice, and serve.
Notes
Variation: Add lemon zest to the cream for a citrus lift, or swap mascarpone for 8 oz cream cheese for a tangier bite. Storage: Keep covered and chilled up to 2 days; dust with matcha just before serving to keep the top vibrant.
This recipe is an original creation inspired by classic Easy Matcha Crepe Cake Recipe flavors. All ingredient ratios and instructions are independently developed.