• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Cakes

    Matcha Mille Crepe Cake

    Published: Mar 5, 2023 by Michelle · 4 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This Matcha Mille Crepe Cake is a showstopper dessert featuring over 20 layers of paper-thin green tea crepes layered between lightly sweetened whipped cream, and a surprise layer of fresh strawberry. 

    Whole matcha mille crepe cake on a cake stand.

    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 is matcha?

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

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

    What is a matcha mille crêpe?

    A mille crêpe (also known as gâteau mille crêpes) is a French dessert consisting of many layers of crepes, stacked in between filling, usually whipped cream or pastry cream.

    "Mille" means "one thousand" in French, thus "mille crêpe" means "a thousand crepes."

    Essentially, a Matcha Mille Crepe Cake contains many layers of thin green tea pancakes (crepes), stacked and filled to become a tall cake.

    Slice of matcha mille crepe cake on white plate, with fork.

    What does it taste like?

    The texture of the mille crepe should be soft, tender, creamy and not at all chewy.

    It should have a slight firmness from the crepes, that yields into the creamy filling.

    Why you'll love this recipe

    This small 6" cake recipe yields paper-thin matcha crepes that are feathery light and delicate.

    With over 20 layers of matcha crepes, this cake is a showstopping dessert.

    It's really straightforward to make -- you only need a little patience and time to cook the crepes. After that, it's just alternating stacking crepes with cream.

    This delicious cake requires no baking, no oven.

    Matcha and strawberry is one of my favourite combinations. Try it in a fruit sando, matcha strawberry oreo cookies, matcha strawberry shortcake, or Strawberry Matcha Latte.

    Ingredients you'll need

    • whole milk: you can use any milk you like; however whole milk has a richer taste
    • water: to thin out the crepe batter
    • large eggs
    • melted butter: unsalted butter; if you use salted butter, omit the sea salt below; you can also use a neutral vegetable oil
    • all-purpose flour: regular plain flour will work here
    • sea salt: balances out the flavour
    • granulated sugar: adds a little sweetness to the crepes
    • vanilla extract: adds a little extra flavour to the cake
    • matcha powder: choose a high-quality ceremonial matcha for the best flavour and colour

    For the whipped cream filling

    • heavy cream: heavy whipping cream with a milkfat of at least 36%, chilled
    • powdered sugar: also known as icing sugar or confectioner's sugar
    • vanilla extract

    Green tea matcha mille crepe cake on white cake stand.

    How to make matcha 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 about 2 tablespoon (half the cup) into the frying pan (I used an 6" 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.

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

    Make the whipped cream

    Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.

    Whip the cream with a whisk until it reaches stiff peaks.

    Store whipped cream in the fridge until ready to assemble.

    How to assemble the matcha crepe cake

    Place a matcha crepe onto a cake board.

    Add a dollop of whipped cream and spread it evenly over the crepe with an offset spatula.

    Place another matcha crepe on top and repeat the process.

    For the middle strawberry layer, add the matcha crepe, cover with cream, and add thinly sliced strawberries.

    Cover the strawberries with another layer of cream, and place a matcha crepe on top.

    Finish with a matcha crepe on top and a dusting of matcha powder over the surface.

    Decorate with additional whipped cream and strawberries.

    Place into the fridge to firm up, at least 1 hour.

    Step by step instructions on how to make Matcha Mille Crepe Cake, with number overlay.

    A slice of matcha crepe cake on white plate with fork.

    How to store & serve

    Keep the Matcha Mille Crepe Cake in the refrigerator until ready to serve, for up to 3 days.

    As the crepe cake contains whipped cream, it cannot be stored at room temperature.

    You can freeze the mille crepe cake in an airtight container for up to 1 month, as long as the filling is made with whipped cream.

    Note: if the crepe cake contains pastry cream, it cannot be frozen. Freezing the pastry cream will alter its texture.

    To serve, slice the Matcha Mille Crepe Cake with a sharp, serrated knife.

    Filling variations

    There are many way to flavour the crepe cake.

    Change up the whipped cream for pastry cream, or double up on green tea and make a matcha cream.

    Try a white chocolate ganache, yuzu curd, or hojicha cream.

    Expert tips & troubleshooting

    Cook the matcha crepes on low heat, to prevent too much browning.

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

    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.

    For clean cuts, warm the knife in a glass with hot water and wipe clean with paper towel before slicing.

    The number of crepes may vary depending on the size of your frying pan. (I used a 6" pan for these crepes).

    The larger the pan, the less crepes you'll end up with. For an 8" frying pan, you may get around 16 crepes.

    If you don't like the look of the crinkly edges of the crepes, you can use a round cutter and cut them off. Personally, I like the wavy crinkly look.

    Let the crepes completely cool before stacking.

    Can I make this ahead of time?

    You can make the green tea crepes a day ahead, let them cool completely, and store at room temperature in an airtight container.

    The next day, proceed with assembling.

    How to ensure even layers?

    Don't be tempted to add too much whipped cream.

    Spread a thin layer of cream on the crepe, and scrape off any excess.

    As the layers pile on, make sure you spread the cream all the way to the ends, or the edges will become droop downward.

    If you're worried about making the cake too tall, you can always stack less layers.

    My crepe layers are sliding

    It's possible that the whipped cream is too runny.

    Make sure that the whipped cream is at stiff peaks (but not overwhipped), which will give the cake more structure.

    Also, try not to assemble the cake on a super hot day -- that will contribute to the cream weeping and becoming runny.

    Why did my matcha crepes turn brown?

    Cook the crepes on lower heat.

    Use a high-quality matcha powder, such as a ceremonial grade. The crepes will turn slightly brown, but retain their green color.

    Can I make the mille crepe with another flavour?

    Absolutely. Omit the matcha and go with a plain vanilla crepe.

    Fill it with mango cream, durian cream, or any flavor that you like.

    Other mille crepe cake recipes you may like

    Be sure to check out these recipes:

    Strawberry Rose Hibiscus Mille Crepe Cake

    All-Natural Rainbow Mille Crepe Cake

    More matcha strawberry recipes

    Layered Strawberry Matcha Latte

    Matcha Strawberry Oreo Cookies

    Strawberry Matcha Doughnuts

    Matcha Strawberry Shortcake

    Matcha Strawberry Fruit Sando

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

    Slice of matcha mille crepe cake on white plate, with fork.

    Print Recipe
    5 from 4 votes

    Matcha Mille Crepe Cake

    This Matcha Mille Crepe Cake is a showstopper dessert featuring over 20 layers of paper-thin green tea crepes layered between lightly sweetened whipped cream, and a surprise layer of fresh strawberry.
    Prep Time1 hr
    Cook Time1 hr
    Resting Time30 mins
    Total Time2 hrs 30 mins
    Course: Dessert
    Cuisine: Asian, French, Japanese
    Servings: 8
    Calories: 258kcal
    Author: Michelle

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

    Ingredients

    For the matcha crepes:

    • 330 ml whole milk
    • 40 ml water
    • 3 large eggs about 160ml
    • 45 ml melted unsalted butter or vegetable oil
    • 200 g all-purpose flour
    • ⅛ teaspoon sea salt
    • 45 g granulated sugar
    • 2 teaspoon vanilla extract
    • 12 g matcha

    For the whipped cream:

    • 100 ml heavy whipping cream chilled, at least 36% milkfat (MF)
    • 1 tablespoon powdered sugar
    • 1 teaspoon vanilla extract

    For the strawberry layer: (optional)

    • 6-8 fresh strawberries (depending on size) sliced thinly
    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.

    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 about 2 tablespoon (half the cup) into the frying pan (I used an 6" 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.

    Make the whipped cream:

    • Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
    • Whip the cream with a whisk until it reaches stiff peaks.
    • Store whipped cream in the fridge until ready to assemble.

    Assemble the matcha crepe cake:

    • Place a matcha crepe onto a cake board.
    • Add a dollop of whipped cream and spread it evenly over the crepe with an offset spatula.
    • Place another matcha crepe on top and repeat the process.
    • For the middle strawberry layer, add the matcha crepe, cover with cream, and add thinly sliced strawberries.
    • Cover the strawberries with another layer of cream, and place a matcha crepe on top.
    • Finish with a matcha crepe on top and a dusting of matcha powder over the surface.
    • Decorate with additional whipped cream and strawberries.
    • Place into the fridge to firm up, at least 1 hour.
    • Slice with a sharp, serrated knife and serve chilled.

    Notes

    Depending on the size of your crepes, the number of layers may vary. 

    Nutrition

    Calories: 258kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 81mg | Potassium: 138mg | Fiber: 1g | Sugar: 10g | Vitamin A: 553IU | Vitamin C: 4mg | Calcium: 76mg | 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!
    « Matcha Crepes
    Black Sesame Latte Coffee »

    Reader Interactions

    Comments

    1. Dawn

      March 06, 2023 at 9:59 am

      5 stars
      Just look at all those layers! Such a beautiful presentation and I can only imagine just how good it tastes, especially paired with some fresh strawberries and lots of whipped cream...Yum!!

      Reply
    2. Ben | Havocinthekitchen

      March 06, 2023 at 5:50 pm

      5 stars
      I love a good crepe cake, and this one looks absolutely stunning! Loving the idea of matcha crepes.

      Reply
    3. Raymund | angsarap.net

      March 08, 2023 at 1:59 pm

      5 stars
      Wow, this Matcha Mille Crepe Cake looks amazing! I love the combination of matcha and strawberry, so I'm excited to try this recipe. The step-by-step instructions are very clear and easy to follow

      Reply
    4. Tasia

      March 13, 2023 at 9:58 pm

      5 stars
      Look at all those gorgeous layers!! The matcha crepes with the strawberries and whipped cream is a dreamy flavor combo, perfect for spring and summer.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Mille Crepe Cake

    Matcha Crepes

    Matcha Snickerdoodle Cookies

    Matcha con Panna (Matcha with Cream)

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.