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Tea Notes

Discover the world of tea, from the history of its cultural significance to the science of its benefits and the art of its preparation.

Welcome to

Tea Notes

Discover the world of tea, from the history of its cultural significance to the science of its benefits and the art of its preparation.

Tea Recipes

Matcha Millie Crepe Cake

Roxy Naba
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What could be better than light, fluffy crepes piled high into a cake? Matcha crepes of course!

Matcha Millie Crepe Cake

Prep time: 40 minutes
Cook time: 2 hours

Ingredients (for the crepes )

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 2 1/4 cups whole milk
  • 7 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 sticks unsalted butter, melted, plus more for pan
  • 1 tablespoon Tea Forté Pure Matcha powder

Ingredients (for the pastry cream)

  • 3 cups whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • Pinch of coarse salt
  • 2 tablespoons Tea Forté Pure Matcha powder
  • 6 large egg yolks
  • 6 tablespoons cornstarch
  • 3 tablespoons unsalted butter
  • 1 1/2 cups heavy cream

Ingredients (for the finishing garnish)

  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon Tea Forté Pure Matcha powder

Directions (for the matcha crepes)

  1. Place flour, granulated sugar, salt, milk, eggs, vanilla, butter and matcha powder in a blender. Blend well, about 1 minute, scraping down sides as needed.
  2. Refrigerate in blender jar at least 2 hours and up to overnight to remove excess air bubbles.
  3. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke.
  4. Remove from heat; pour about 4 tablespoons batter into pan center. Swirl to cover bottom.
  5. Reduce heat to medium-low; return pan to heat.
  6. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe and cook about 15 seconds more.
  7. Slide crepe onto a parchment-lined baking sheet.
  8. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
Yields: Approximately thirty 8" crepes

Directions (for the pastry cream)

  1. Combine milk, 1/4 cup sugar, vanilla bean and seeds and salt in saucepan. Cook over medium heat until mixture comes to a simmer.
  2. Add matcha powder; whisk to combine.
  3. In a separate bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar.
  4. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, 1⁄4 cup at a time, until fully mixed.
  5. Pour mixture back into saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil for 1-2 minutes.
  6. Strain through a sieve into a bowl. Add butter and stir until melted.
  7. When mixture cools, cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming.
  8. Refrigerate until chilled, at least 2 hours.
  9. Once chilled, in a new bowl, whip the heavy cream until soft peaks form. Fold into the pastry cream.
Yields: Approximately 3-4 cups of pastry cream

Directions (cake assembly)

  1. Place 1 crepe, golden side up, on a flat serving plate. Spread pastry cream evenly over crepe.
  2. Top with a second crepe and spread pastry cream evenly over crepe.
  3. Continue layering crepes and pastry cream, ending with a crepe on top.
  4. Refrigerate cake until firm, at least 1 hour.
  5. Just before serving, mix confectioners' sugar and matcha powder and sift over top of cake.
Yields: 1 cake, approximately 8 servings
Roxy Naba
Recipe Author
Roxy Naba
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About Roxy Naba

Recipe: New York Chef Roxy Naba’s unique culinary approach developed organically from a love of food, libations, and diverse cultures. Her time spent training under top international chefs, organic farming, gardening, and working in all aspects of the restaurant industry influenced her vision for how different ingredients and concepts can fit together beautifully and deliciously. Find her @mewe.nyc

All photos by Doug Young @dyoungphoto

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