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.
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.
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.
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
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.
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.
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.
There are many way to flavour the crepe cake.
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.
Other mille crepe cake recipes you may like
Be sure to check out these recipes:
More matcha strawberry recipes
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Mille Crepe Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
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
For key visual process photos, refer to the body of the blog post.
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.
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.