Green Tea Mille-Crêpe Cake
Hi guys! I was feeling a little inspired after getting mint colored nails (lol) And decided to make something green tea flavored! I don't think I quite remember how I chose green tea crepes in the end, but I am sure glad that I did though. These came out more beautifully than I expected. I was slightly worried about having pastry cream as a filling or in between layers, but properly chilling and adding a thing amount of pastry cream made the whole cake doable and stable. The process of making each of the 19 crepes were a bit laborious but very much well worth it. I think I am easily content by just smelling the scent of green tea floating around my kitchen. I recommend maybe cooking the crepes two pans or so at a time, so you wouldn't be doing them one at a time like me. While reading on different sites, I read that there are crepe pans..? I never even realized there were pans made specifically for crepe making. I used a very basic, nonstick pan for this cake~
Video on Green Tea Mille-Crêpes
Green Tea Mille-Crêpes(Recipe can be found on: http://www.zencancook.com/2011/09/green-tea-mille-crepes/)
- 1 cup all purpose flour
- 1 cup whole milk
- 1/2 cup lukewarm water
- 4 large eggs
- 4 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
- 1 pinch salt
- 2 tablespoon matcha powder
- Combine together all the ingredients in a bowl, I felt like mine was a little too lumpy so I threw it into the blender until it was more well combined. Cover it, and refrigerate for at least one hour for the batter to rest. I refrigerate mine for at least 8 hours.
- Using a napkin oil a nonstick pan very lightly. Set the pan to low heat.
- Add 2-3 tablespoons of batter onto the pan, thinning out the batter by swirling the batter around the pan. (You want this to be thin as you can possibly get it)
- Using a toothpick, flip over the crepe. Layer the crepes in between parchment paper as you continue on cooking more crepes.
- 2 cups whole milk
- 6 large eggs
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- 2 tablespoon of unsalted butter (room temperature)
- In a pot turn the heat up to medium heat and boil the 2 cups of whole milk.
- In a bowl whisk together 6 large eggs, 1/2 cup granulated sugar, 1/3 cup of corn starch.
- Take the milk, pour it into a measuring cup. In a steady stream gradually pour the hot milk into the egg milk while whisking vigorously.
- Bring everything back into the pot and add 1 teaspoon of vanilla. Continue to whisk constantly until it thickens.
- In a ice water bath, cool the cream until warm to touch, while stirring still.
- Add room temperature butter, and mix
- Saran wrap the cream, have the saran wrap touches the top layer of the cream so it does not form a skin. Store in fridge, before using put it in a blender for better consistency.