Matcha Mille Crepe Cake

Tips to Make Perfect Matcha Mille Crepe Cake

1. Good quality matcha powder — Ingredients matter, especially in this Mille Crepe Cake recipe. Number one is a high quality matcha powder. If the matcha powder is relatively cheap, it's a guarantee that it's not high grade matcha. Matcha is pretty expensive, even in Japan.
2. Rest the batter for an hour — Resting the batter relaxes the gluten and the dry ingredients continue to soak up moisture from the wet ingredients. As a result, it creates thicker consistency and helps prevent the crepes from breaking.
3. Heat the pan on low heat — When you heat up the frying pan too quickly, it gets hot spots. To avoid that, slowly heat up the pan so it heats evenly. It's the key to making those perfect first few crepes. After that first batch, just leave the same low heat on all the way through.
4. Use two frying pans – one larger than the other — In Japan, slices of mille crepe cake have a signature look with the rounded edge. To make it perfectly round, make the top layer of the crepe big enough to wrap the outer edge of the cake. Use a round deep plate or shallow bowl to ensure the nice curve shape by molding the crepe cake.
5. Take a breath and swirl the pan slowly — Just breathe, and take your time to swirl the batter slowly with the pan.

Perfect Cake without Using an Oven: Mille Crepe Cake is a rare 'cake' recipe that you can make with a frying pan over the stove. So if you don't have an oven, or if you are looking for a unique dessert, try making this cake for any celebratory occasion or holiday!

To make crepe batter:

1. Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.
2. Beat the eggs in a large bowl. Then slowly add a small amount (½ cup) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.
3. Set up a fine mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift and add half of the dry ingredients into the batter. Whisk and combine the dry and wet ingredients together.
4. Repeat this process one more time until there is no lump in the batter.
5. Set the fine mesh sieve over a large bowl and pour the batter. This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for 1 hour.

To cook the crepes:

1. Set a 12-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with paper towel (don't worry, oil is applied thinly). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan.
2. Cook for 2 minutes without touching. By now you'd see the outside edge of the crepe gets a tiny bit crispier. Using a chopstick, spatula or hand, flip the crepe.
3. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
4. Set a 10-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan.
5. Cook for 2 minutes without touching. Using a chopstick, spatula or hand, flip the crepe.
6. Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
7. Continue this process until all the batter is used. With this batter, I could make 1 large one that goes on top, and 13 crepes.

To make whipped cream:

1. Prepare an ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking on lower speed. Once you see bubbles, slowly add granulated sugar.
2. Whip the cream until stiff, not hard stiff (like 90%).

To assemble the mille crepe cake:

1. Prepare two long parchment paper strips on a working surface or a rotating cake stand. These strips will go under the first layer of crepe (for easy transportation).
2. First place the larger crepe. This will be the top layer when we flip. Put the freshly whipped cream in the middle and spread evenly, leaving outer 2 inches.
3. Place another crepe on top and spread whipped cream evenly, leaving outer ½ inch.
4. Continue this process until the last crepe is placed on top.
5. Prepare a round curved shallow dish and place a large piece of plastic wrap on top. Make sure to remove any air pockets and smooth out. Transfer the mille crepe to the shallow dish by holding the strips you made. Once you place it nicely in the middle of the bowl, remove the strips.
6. Wrap the mille crepe with plastic wrap from one corner clockwise. This will make the final cake evenly round. Secure the end with a clip. Refrigerate at least 2 hours until the cake is set.

To serve:

1. Once chilled, remove the plastic wrap and flip onto the serving platter.
2. Dust more matcha powder over the cake. Make fresh whipped cream if you plan to serve with the cake. Serve and enjoy!

Recipe Notes: Cake flour: If you don't have cake flour, substitute with all-purpose flour and corn starch: 1) Scoop 2 Tbsp out from 1 cup of all-purpose flour; 2) Add 2 Tbsp corn starch back into the all-purpose flour. Now you have 1 cup of cake flour! Be sure to sift the flour to distribute the cornstarch well before using. Whole milk: I highly recommend using whole milk instead of reduced fat milk. Whole fat milk makes a difference with the final result.

Recipe by Namiko Chen of Just One Cookbook.