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.
Servings 4
Calories 166kcal
Ingredients
- 100 g all-purpose flour
- 80 g egg 1 ½ large eggs, 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
Instructions
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.
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