Matcha Mille Crepe Cake, Sweetened with Monk Fruit
Sweets and drinksChilled DessertsJapanAbout 1 hour, of which 12 minutes is chilling the cream
A matcha mille crepe cake is dozens of thin crepes stacked with matcha cream between every layer. The cut face shows alternating green and white lines, and each bite is soft and melting. The hardest part is cooking the crepes, because a slightly thick one makes the stack dense and blurs the layers.
The batter needs to rest and go into the pan very thin, only 7 to 10 seconds a side. The cream has to chill until thick before it is spread, since loose cream lets the layers slide and the cake lean.
This batch weighs about 890g, at roughly 200 calories per 100g.
Method
Put 200ml oat milk in a small pot with 45g unsalted butter and warm over low heat until the butter melts into the milk, without boiling, then take it off the heat and let it cool to lukewarm.
Mix 100g rice flour and 18g kOBE Monk Fruit Blend in a clean bowl, pour in the warm butter milk slowly, crack in 2 eggs and stir until the batter is smooth and slightly thick.
Set a pan over the heat, wipe it with a very thin film from the 15ml cooking oil, then ladle in a small amount of batter and spread it into a neat round.
Cook for about 7 to 10 seconds, then flip and cook until lightly golden, keeping the crepes as thin as possible, and lift each one onto paper towel before cooking the rest of the batter.
Put 8g rice flour, 1 egg, 13.5g kOBE Monk Fruit Blend, 5g cornstarch and 5ml vanilla extract in a large bowl. Warm 160ml oat milk, pour it into the bowl and whisk until smooth.
Pour the mixture back into the pot and cook over low heat until it thickens, stirring constantly, and once it is hot and just bubbling, take it off the heat and whisk it silky.
Transfer the cream to a bowl, cover it and chill for about 12 minutes.
Dissolve 16g matcha powder in 15ml hot water and stir in 5ml honey to make the matcha paste.
Add the matcha paste to the chilled cream, then add 120ml heavy cream in several additions, whisking until the cream is even and glossy.
Cut the crepes into rounds with a ring mold, set one on a plate, spread a layer of matcha cream, add another crepe and another layer of cream, and continue until the stack is about 7 to 10cm tall.
Sprinkle a little kOBE Monk Fruit Blend over the top crepe and pass a blowtorch over it until the surface is lightly browned.
Tips
The thinner each crepe is, the more layers the cake has and the softer it eats.
kOBE Monk Fruit Blend dissolves slowly, so sift it fine and mix it into the dry flour before the milk goes in.
kOBE Monk Fruit Blend brings the sweetness, while the color of the crepes comes from the heat of the pan.
Oat milk gives the crepes a soft, lightly fragrant crumb, and warming it before mixing keeps the batter from going lumpy.
Straining the finished batter once more gives crepes that are smooth and free of pinholes.
Each crepe has to be completely cool before cream goes on it, because warm crepes melt the cream and the layers slide.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.