Perfect Matcha Mille Crêpe Cake Recipe with Fresh Strawberries
A delicate and creamy layered matcha mille crêpe cake topped with fresh strawberries, combining the earthiness of matcha with sweet cream and fruity freshness. This easy-to-make dessert is perfect for special occasions and impresses without stress.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Japanese-inspired
Ingredients
- All-purpose flour – 1 cup (120 g), sifted
- Granulated sugar – 2 tablespoons (25 g)
- Matcha powder (culinary grade) – 1 tablespoon (5 g)
- Eggs – 3 large, room temperature
- Whole milk – 1 ½ cups (360 ml)
- Heavy cream – 2 tablespoons (30 ml) for batter
- Unsalted butter – 2 tablespoons (28 g), melted
- Vanilla extract – 1 teaspoon (optional)
- Pinch of salt
- Heavy cream – 2 cups (480 ml), chilled (for filling)
- Powdered sugar – ¼ cup (30 g), sifted
- Matcha powder – 1 teaspoon (3 g) (for filling)
- Vanilla extract – ½ teaspoon (for filling)
- Fresh strawberries – 1 cup (150 g), sliced or halved
- Optional: powdered sugar for dusting
Instructions
- Prepare the Crêpe Batter (10 minutes): In a large bowl, sift together the all-purpose flour, matcha powder, sugar, and salt. In a separate bowl, whisk the eggs, whole milk, heavy cream, melted butter, and vanilla extract until combined. Gradually pour the wet ingredients into the dry, whisking continuously to prevent lumps. Let the batter rest for 20-30 minutes at room temperature.
- Cook the Crêpes (30-40 minutes): Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup (60 ml) of batter into the pan, swirling quickly to form a thin, even layer. Cook for 1-2 minutes until edges lift and bottom is lightly golden. Flip and cook the other side for 30 seconds. Transfer to a cooling rack. Repeat until all batter is used (about 18-20 crêpes).
- Make the Matcha Cream Filling (10 minutes): In a chilled bowl, sift matcha powder and powdered sugar together. Using an electric mixer, whip the heavy cream and vanilla extract until soft peaks form. Gently fold in the matcha-sugar mixture until smooth.
- Assemble the Mille Crêpe Cake (15 minutes): Place one crêpe on a serving plate. Spread about 2 tablespoons (30 ml) of matcha cream evenly over it, leaving a small border. Layer another crêpe on top and repeat until all crêpes are stacked, ending with a plain crêpe on top.
- Chill and Garnish (at least 1 hour): Cover the cake with plastic wrap and refrigerate for at least one hour. Before serving, arrange fresh strawberries on top and optionally dust with powdered sugar.
Notes
[‘Let the batter rest for 20-30 minutes to relax gluten and improve texture.’, ‘Use medium heat to avoid browning too fast or drying out crêpes.’, ‘Fold matcha into whipped cream gently to keep it airy.’, ‘Chill the assembled cake for at least an hour for best slicing and flavor melding.’, ‘Fresh strawberries are best; frozen can be used if thawed and drained well.’, ‘For gluten-free, substitute flour with almond flour or gluten-free blend.’, ‘For dairy-free, use coconut cream whipped stiff instead of heavy cream.’]
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 220
- Fat: 14
- Carbohydrates: 18
- Protein: 4
Keywords: matcha, mille crepe cake, strawberries, layered cake, easy dessert, green tea dessert, creamy cake