Le Mille-Crêpes Matcha : Recette de Gâteau de Crêpes Moelleux pour la Chandeleur

Ingredients

• 250 g All-Purpose Flour (sifted)
• 0.25 tsp Salt (fine sea salt)
• 2 tsp Matcha Powder (high‑quality ceremonial grade, for batter)
• 2 tbsp Granulated Sugar (white granulated)
• 3 large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 500 ml Milk (whole milk, divided)
• 50 g Unsalted Butter (melted and cooled)
• 300 ml Heavy Cream (cold, for whipped cream)
• 200 g Mascarpone Cheese (room temperature)
• 50 g Powdered Sugar (sifted)
• 1 bean Vanilla Bean (seeds scraped)
• 2 tsp Matcha Powder (same high‑quality matcha, for cream and garnish)
• 2 tbsp Lemon Gel (store‑bought or homemade)

Instructions

1. Sift Dry Ingredients

   In a large mixing bowl, sift together the all‑purpose flour, salt, 2 tsp matcha powder, and granulated sugar.

   Time: PT5M

2. Make the Batter

   Create a well in the centre of the dry mixture. Add the eggs, vanilla extract and about 120 ml of the milk. Whisk from the centre outward until smooth, then gradually whisk in the remaining milk and the melted butter. Finish with a quick pass of the immersion blender for a glossy batter.

   Time: PT10M

3. Rest the Batter

   Cover the bowl with plastic wrap and refrigerate for 45 minutes. This rest allows the flour to hydrate and the gluten to relax, giving ultra‑thin, tender crepes.

   Time: PT45M

4. Prepare Matcha Whipped Cream

   In a separate bowl, pour 100 ml of the cold heavy cream, add 1 tsp matcha and whisk until the powder is fully dissolved. Add the remaining 200 ml cream, mascarpone, powdered sugar, the scraped vanilla bean seeds and beat with an electric mixer until soft peaks form. The cream should be light and fluffy, not stiff.

   Time: PT15M

5. Chill the Cream

   Cover the whipped cream and place it in the refrigerator for 30 minutes. This firms it slightly, making it easier to spread between layers.

   Time: PT30M

6. Heat the Skillet

   Place the non‑stick skillet over medium heat (≈180 °C). Lightly brush with oil, then wipe away excess with a paper towel so the surface is just glossy.

   Time: PT5M

   Temperature: medium heat (≈180°C)

7. Cook the Crepes

   Pour a ladleful of batter into the hot skillet, swirl to coat the bottom with a very thin layer. Cook the first side until the edges lift (about 30 seconds), then flip and cook the other side for another 10‑15 seconds. Transfer to a plate, cover with foil or a clean kitchen towel. Repeat until the batter is used – about 25 crepes.

   Time: PT30M

   Temperature: medium heat (≈180°C)

8. Cool the Crepes

   Allow the cooked crepes to come to room temperature on a wire rack, keeping them covered so they stay soft.

   Time: PT15M

9. Trim Crepes to Uniform Size

   Using a 20 cm round cutter, trim each crepe to a perfect circle. Discard or reserve the irregular edges for tasting.

   Time: PT5M

10. Assemble the Cake

    Place one crepe on the cake board, spread a thin, even layer of the chilled matcha whipped cream. Continue alternating crepes and cream, finishing with a crepe on top. Smooth the sides with a spatula and add a little extra cream to seal any gaps.

    Time: PT15M

11. Decorate

    Fill a piping bag fitted with a P125 tip with the remaining whipped cream. Pipe small matcha‑cream flowers on the top, creating a hollow centre with a wet pastry brush. Fill each hollow with a dab of lemon gel. Dust the entire cake lightly with the remaining matcha powder.

    Time: PT10M

12. Final Chill

    Cover the assembled cake loosely with plastic wrap and refrigerate for about 1 hour before serving. This lets the flavors meld but prevents the cake from drying out.

    Time: PT60M

Nutrition Facts

Calories

470

Protein

6 g

Carbohydrates

30 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Gluten‑Free Flour Blend
• Instead of Salt: Kosher Salt
• Instead of Matcha Powder: Green Tea Powder
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Eggs: Egg Replacer (for vegans)
• Instead of Vanilla Extract: Vanilla Bean Seeds
• Instead of Milk: 2% Milk, Almond Milk (for dairy‑free)
• Instead of Unsalted Butter: Vegetable Oil
• Instead of Heavy Cream: Whipping Cream
• Instead of Mascarpone Cheese: Cream Cheese (will alter texture)
• Instead of Powdered Sugar: Granulated Sugar (processed)
• Instead of Vanilla Bean: Vanilla Extract
• Instead of Matcha Powder: Green Tea Powder
• Instead of Lemon Gel: Lemon Curd, Fruit Jam

Equipment Needed

• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Immersion Blender (optional)
• Ladle
• Non‑Stick Skillet
• Spatula
• Plastic Wrap
• Kitchen Towel
• Piping Bag (optional)
• Pastry Tip P125 (optional)
• Knife (Round Cutter)
• Cake Board or Plate
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Rest the batter for at least 30 minutes to achieve tender crepes.
• Keep the batter thin; a runny consistency yields ultra‑thin layers.
• Cover each cooked crepe to retain moisture.
• Do not over‑beat the whipped cream; aim for soft peaks.
• Use gentle medium heat to preserve the matcha’s vibrant green colour.

Chef Tips from the Video

• Use ceremonial‑grade matcha for the best colour and aroma.
• Sift the matcha powder twice to avoid green specks in the batter.
• A silicone spatula works best for spreading the cream evenly.
• If the batter thickens after resting, whisk in a splash of milk.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for 2 days.

Freezer: Not recommended – texture of crepes changes.

Room temperature: Can sit out for up to 2 hours after removal from fridge.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead and kept refrigerated.
• Whipped cream can be made a day in advance; store covered in the fridge.
• Assemble the cake up to 2 hours before serving, then keep chilled.

Frequently Asked Questions