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/)

Ingredients

• 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

Directions

1. 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.
2. Using a napkin oil a nonstick pan very lightly. Set the pan to low heat. 
3. 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)
4. Using a toothpick, flip over the crepe. Layer the crepes in between parchment paper as you continue on cooking more crepes.

Pastry Cream

Ingredients

• 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)

Directions

1. In a pot turn the heat up to medium heat and  boil the 2 cups of whole milk. 
2. In a bowl whisk together 6 large eggs, 1/2 cup granulated sugar, 1/3 cup of corn starch. 
3. 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.
4. Bring everything back into the pot and add 1 teaspoon of vanilla. Continue to whisk constantly until it thickens.
5. In a ice water bath, cool the cream until warm to touch, while stirring still.
6. Add room temperature butter, and mix
7. 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.