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    Home » Recipes » Breakfast

    Matcha Crepes

    Published: Mar 3, 2023 by Michelle · 3 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Matcha Crepes features paper-thin pancakes that are flavored with green tea powder. Enjoy them folded over, or rolled up with whipped cream and fresh fruit for breakfast, or for dessert.

    Folded matcha crepes on white plate, with whipped cream and strawberries.

    What are crêpes?

    Crêpes are very thin pancakes, originating from France.

    French crepes can be sweet or savory, with a variety of fillings and flavors.

    The crepe batter is made from a mixture of plain flour, large eggs, and milk.

    What are matcha crepes?

    Matcha crepes are thin French crepes flavored with matcha green tea powder.

    What is matcha?

    Matcha is a Japanese green tea powder made from finely milled green tea leaves.

    It has a bright green color and slightly grassy, earthy flavor.

    If you're new to matcha, be sure to read my Beginner's Guide to Matcha.

    Folded matcha crepes on white plate, with whipped cream and strawberries.

    Why you'll love this recipe

    This recipe yields paper-thin matcha crepes.

    The green tea crepes are so thin, that they have crinkly edges.

    They're simple to make, especially if you make them in a blender.

    Cooking the crepes over a medium-low heat prevents the crepes from turning too brown too quickly.

    Adding a little water to the crepe batter helps produce a thin crepe.

    Equipment you'll need

    • high-powered blender: if you don't have a blender, you can whisk the wet ingredients first, and then add in the dry ingredients
    • large frying pan: I used an 8" frying pan, but you can use any size pan that you have; just note that the number of crepes will vary
    • spatula: for flipping the crepes; I highly recommend using a heat-proof silicone spatula or metal spatula
    • cooling rack: for cooling the crepes

    Ingredients you'll need

    • all-purpose flour: regular plain flour will work here
    • beaten egg: for this recipe, I used 1 ½ egg, which is about 80ml
    • vegetable oil: or for more flavour,  you can use melted butter; unsalted butter
    • granulated sugar: adds a little sweetness; adding more sugar will create a caramelization/crust to the crepes
    • whole milk: or any milk of your choice
    • water: to thin out the batter a little
    • vanilla extract: adds a little flavour to the crepes; if you don't like it too "eggy," you can increase the amount
    • matcha powder: choose a high-quality ceremonial matcha for the best colour and flavour
    • sea salt: to balance out the flavor

    Close up of Folded matcha crepes on white plate, with whipped cream and strawberries.

    How to make the green tea crepes

    Prepare matcha crepe batter

    Combine all ingredients in a blender and blend for about 1 minute until smooth.

    Pour the batter into a measuring cup or mixing bowl and place into the fridge to rest, at least 30 minutes, or longer.

    Make the crepes

    Remove crepe batter from the fridge and give it a stir.

    Heat up a frying pan over medium-low heat.

    Lightly grease with 1 teaspoon of vegetable oil and wipe off any excess oil with paper towel.

    Using a ¼ C measuring cup, scoop the batter and pour into the frying pan (I used an 8" frying pan), tilting it so the entire surface is coated with a thin layer of batter.

    Let it cook for about 2 minutes on one side, and then flip and cook for another 30 seconds on the second side.

    Remove the matcha crepe and place onto a cooling rack to cool completely.

    Repeat with the remainder of the crepe batter.

    Serve matcha crepes with a dusting of powdered sugar, maple syrup whipped cream and fresh fruit.

    Step by step instructions on how to make matcha crepes, with number overlay.

    Folded matcha crepes on white plate, with whipped cream and strawberries.

    How to serve

    Serve the green tea crepes folded with a dusting of powdered sugar, maple syrup, whipped cream, and fresh fruit.

    Alternatively, you can add whipped cream to the crepes and roll them up.

    You can add a drizzle of white chocolate, dark chocolate, or serve with matcha cream for double the green tea flavor.

    Matcha Crepes can be served cold or hot, for breakfast or dessert.

    Variation

    For a variation, you can make a Matcha Mille Crepe Cake by alternating stacked crepes with whipped cream.

    Other mille crepe cakes

    Strawberry Rose Hibiscus Mille Crepe Cake

    All-Natural Rainbow Mille Crepe Cake

    How to store

    Fridge:

    Store the Matcha Crepes well-wrapped in an airtight container in the fridge for up to 3 days.

    Freezer:

    You can freeze the crepes layered in between parchment paper -- place into a freezer-safe container for up to 1 month.

    Defrost the crepes in the fridge the night before, and let them warm up to room temperature before serving.

    Expert tips & troubleshooting

    Letting the batter rest for 30 minutes relaxes the glutens in wheat flour, which helps prevent the crepes from becoming chewy.

    The first crepe is always a tester -- you will need to adjust the heat accordingly if it's browning too quickly and if it's too thick.

    To prevent the matcha crepes from turning too brown, it's best to cook the crepes on a lower heat.

    Tilt the pan while pouring in the crepe batter at the same time -- it takes a little hand-eye coordination, but with practice, it will come with ease.

    This recipe yields approximately 6-8 x 8" round crepes.

    Depending on the size of your frying pan, you may end up with more or less crepes.

    You can use a non-stick pan, crepe pan (if you have one), or regular stainless steel pan (which is what I use).

    For an 8" round frying pan, using a ¼ cup measuring cup will fill the pan nicely.

    There's no need to continually grease the pan -- only for the first crepe. Once the pan is hot enough, the crepes will release on its own.

    A way to test if the crepe batter is thin enough is to pour it and see if it drips in a continuous stream and isn't lumpy or thick (refer to the process photo above).

    The crinkly edges indicate that the crepe is paper thin. If you prefer a thicker crepe, you can omit the water and decrease the milk by a touch.

    Let the matcha crepes completely cool before stacking.

    Other pancake recipes you may like

    Be sure to check out these recipes:

    Japanese Soufflé Pancakes

    Durian Cream Pancakes

    Fluffy Earl Grey Pancakes

    Matcha Hotteok (Sweet Korean Pancakes)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Folded green tea crepes on white plate, with whipped cream and strawberries.

    Print Recipe
    5 from 2 votes

    Matcha Crepes

    This recipe for Matcha Crepes features paper-thin pancakes that are flavored with green tea powder. Enjoy them folded over, or rolled up with whipped cream and fresh fruit for breakfast, or for dessert.
    Prep Time5 mins
    Cook Time20 mins
    Resting Time30 mins
    Total Time55 mins
    Course: Breakfast, Dessert
    Cuisine: American, French
    Servings: 4
    Calories: 166kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 100 g all-purpose flour
    • 80 g egg ½ large egg, beaten
    • 25 ml vegetable oil or melted butter
    • 15 g granulated sugar
    • 160 ml whole milk
    • 25 ml water
    • 1 teaspoon vanilla extract
    • 6 g matcha
    • pinch salt

    For garnish:

    • sliced fruit
    • whipped cream
    • maple syrup
    • powdered sugar
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Prepare matcha crepe batter:

    • Combine all ingredients in a blender and blend for about 1 minute until smooth.
    • Pour the batter into a measuring cup or mixing bowl and place into the fridge to rest, at least 30 minutes, or longer.

    When ready to cook:

    • Remove crepe batter from the fridge and give it a stir.
    • Heat up a frying pan over medium-low heat.
    • Lightly grease with 1 teaspoon of vegetable oil and wipe off any excess oil with paper towel.
    • Using a ¼ C measuring cup, scoop the batter and pour into the frying pan (I used an 8" frying pan), tilting it so the entire surface is coated with a thin layer of batter.
    • Let it cook for about 2 minutes on one side, and then flip and cook for another 30 seconds on the second side.
    • Remove the matcha crepe and place onto a cooling rack to cool completely.
    • Repeat with the remainder of the crepe batter.
    • Serve matcha crepes with a dusting of powdered sugar, whipped cream and fresh fruit.

    Notes

    Yield: 6-8 x 8" round crepes.
    Depending on the size of your frying pan, you may end up with more or less crepes.

    Nutrition

    Calories: 166kcal | Carbohydrates: 25g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 45mg | Potassium: 118mg | Fiber: 1g | Sugar: 6g | Vitamin A: 251IU | Calcium: 66mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Sausage & Egg Breakfast Sandwiches
    Matcha Mille Crepe Cake »

    Reader Interactions

    Comments

    1. David @ Spiced

      March 06, 2023 at 4:45 am

      5 stars
      It's been ages since I've made crepes. I used to make them on occasion, but somehow they've fallen out of my usual repertoire of recipes. This matcha version looks fantastic...and strawberry season is approaching quickly here in NC, so I'm thinking these need to happen!

      Reply
    2. Elizabeth S

      March 27, 2023 at 7:46 am

      5 stars
      These were really good. The perfect balance of matcha and sweet!

      Reply
      • Michelle

        March 27, 2023 at 3:24 pm

        Thanks for trying out the recipe, Elizabeth! 🙂

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