If it’s not from someone else, I would never know about crepe cake. That’s how I started making it, and it really surprised me. It’s really easy to make. The simple stacking of crepe cakes and pastry cream results in a silky texture and delicious flavour.
Again, it was another request of this green tea crepe cake that made me aware of this interesting twist of the original crepe cake. Personally I prefer the original one. But I guess if you are into green tea, you will be a big fan of this version.
Ingredients (9-inch 18-layer cake):
6 tablespoons unsalted butter, melted and cooled
2 1/3 cups milk
6 large eggs
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons matcha powder
Green Tea Pastry Cream
3 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 tablespoons matcha powder
4 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour
1 tablespoon powdered sugar
In a food processor, mix all the crepe cake ingredients until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days.
To prepare pastry cream, cook milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally.
Whisk in matcha powder.
In a bowl whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour, mix until smooth.
Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat.
Pour the custard through the sieve and into a bowl to make it super smooth.
Let cool for 15 minutes. Put a plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days.
To prepare crepes, heat a 9-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip to another other and cook for 15 to 20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It’s fine to stack the crepes to cool completely.
To assemble the cake, lay first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crepes until you place the last crepe.
Chill the cake in fridge. Sprinkle with powdered sugar before serving.
What is pastry cream is like all purpose cream po ba?
Hi, when do we add in the cornstarch and flour for the green tea cream?
Hi SK, after you whisk together egg and sugar until the mixture becomes pale, then add cornstarch and flour, mix until smooth. It’s at the 4th paragraph.
Oh here is one more thing, is it ok if i use Half & Half instead of whole milk?
– After mixing 1/3 of milk mixture to egg mixture, you will pour the whole thing back to the saucepan where the 2/3 of milk mixture is waiting half
– I think it’s okay to use half & half. It might be a little thicker, but it should be fine.
Hope it helps. :)
Hi Fanny, you said that ‘Slowly add 1/3 of milk mixture to egg mixture, whisking continuously.’ so where was the 2/3 of milk mixture? I’m stucked in this lol. Please help me!
I used 1 percent milk for the crepe batter, will it make a big difference. ( I used whole for the pastry cream)
It should be fine, Lin.
How many crepes can this make?
Hi Lin, about 18 9-inch layers. :)
Thanks for your reply! So you used whole milk for the crepe batter as well?
Yes. Whole milk for the batter too, Jan. :)
Hi, may I ask what type of milk you used? I only have 2% milk on hand right now. I also realized a lot of other recipes called for heavy cream for the pastry cream, however, you used whole milk. Would the texture of the pastry cream not as fluffy then? Thank you.
Hi Jan, I’ve always used milk instead of heavy cream. Maybe I prefer it with the silky texture. I’d suggest you to stick with whole milk though. :)
Hihi! I am interested to try this recipe! Just a question… why do we only “add 1/3 of milk mixture to egg mixture”? What happens to the rest 2/3 of the mixture?
Hi Ciel, when you pour the 1/3 of the milk mixture to the egg mixture, the rest 2/3 of the milk mixture is still in the saucepan. You will pour the milk-egg mixture back to the saucepan and cook while whisking until the custard is thicken. Hope you will enjoy the recipe. :)
Thanks, Pandora. :)
We always love your recipes ! thank you for sharing
You are very welcome, Foodlve. Cheers. :)
A very decadent cake! Love it.