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Matcha Crêpe Cake

Matcha Green Tea Crêpe Cake filled with a light Chantilly cream. It melts in the mouth, the secret is to make the crêpes extra thin. Ps: Prepare yourself a Matcha...

Matcha Green Tea Crêpe Cake filled with a light Chantilly cream.

It melts in the mouth, the secret is to make the crêpes extra thin.

Ps: Prepare yourself a Matcha and get started with this Matcha Crêpe Cake 

Sorate Matcha

Top Tips to ensure success of your Matcha crêpe cake:

1. After making the crêpe batter, let it rest for at least an hour to allow the dry ingredients to fully absorb the liquid and to eliminate any air that could cause tearing.

2. Cook crêpe on a non-stick pan on low heat. 

3. Cooked crêpe should be stacked on a cooling rack before being placed on top of each other. This will prevent them from becoming soggy.

4. Besides being very photogenic and deliciousthis cake has a unique texture that can only be found in pancake crêpe cakes.


Crêpe Cake Ingredients: 

  • 190 ml heavy cream
  • 190 ml milk
  • 5  tbsp  granulated sugar
  • 3  large eggs
  • 35  grams vegetable oil
  • 120 grams cake flour
  • 2 tbsp Sorate matcha powder
  • 6 tbsp water
  • Non stick spray for trying pan
  • 1 tsp Matcha powder for dusting

Chantilly Cream Ingredients: 

  • 360 ml heavy cream
  • 105 grams powdered Sugar


        1. Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
        2. Allow milk and sugar mixture to come to room temperature.
        3. Pour into blender.
        4. Add egg, oil, cake flour and matcha powder into blender.
        5. Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.
        6. Pour equal amounts through a sieve into two mixing bowls.
        7. Let rest for 1 hour or overnight in the fridge.
        8. Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.
        9. Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. 
        10. Using a small ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly.
        11. Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crêpe can be flipped with a flat spatula. It will look slightly golden.
        12. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
        13. Place on cooling rack to cool before stacking on plate.
        14. For subsequent crêpe, coat the pan with a very small dab of butter and repeat steps #10-13.
        15. Once all the crêpe are finished (26-28 in total), set them aside and prepare the cream filling.

Cream Method: 

  1. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
  2. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
  3. Increase speed to medium-high. 
  4. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.



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