Quick Recipes and Easy

Matcha Crepe

Matcha Crepe Serves 6



1 cup flour, sifted

1/2 teaspoon salt

2 tablespoons confectioners’ sugar

1 large egg, beaten

13/4 cups milk

1 tablespoon olive oil

Olive oil spray for coating crêpe pan

1/2 teaspoon vanilla

Garnish: 12 fresh figs, cut into wedges

6 mint sprigs

Matcha-Cream Filling

1 pint heavy whipping cream

3 tablespoons confectioners’ sugar

1 scant tablespoon matcha or green-tea powder


Mix flour, salt, and sugar in a medium bowl, and make a well in the center. Place egg, milk, olive oil, and vanilla in the well. Using a wooden spoon, gradually combine the dry and wet ingredients. Pour mixture into a blender, and liquefy. Let batter rest at room temperature for 30 minutes. Heat a nonstick crêpe pan over medium-high heat. Spray pan with olive oil. Ladle 1/3 cup batter onto the center of the pan, lift the pan from the heat, and quickly swirl the batter to evenly coat the pan. Return to heat, and when small bubbles start to form and the edges start to brown and lift slightly, flip the crêpe over using a wood blade or heatproof rubber spatula. After 1 minute, remove the crêpe, setting it face down on a plate. Repeat, stacking finished crêpes and separating them with wax paper. Set aside to cool. Makes approximately 10 crêpes; can be made ahead.

Matcha-Cream Filling

1 pint heavy whipping cream

3 tablespoons confectioners’ sugar

1 scant tablespoon matcha or green-tea powder

Whip cream with sugar until soft peaks form. Set aside a small part of the cream.

Using a small wire whisk or bamboo tea-whisk, beat matcha into 2 tablespoons boiling water until if forms a thick, syruplike consistency. Add tea solution to whipped cream, and blend gently. The cream should not be very sweet, but you can add more sugar to taste.

Assembly: Re-stack crêpes, discarding wax paper and placing the most attractive one on top. Carefully cut the stack into six wedges. Fill each wedge of mille-feuille by spreading small amounts of green-tea cream layer by layer. Place a dollop of the reserved whipped cream on each piece. If you like, you can garnish with fig wedges and a sprig of mint for an artistic presentation.

John Newman is an author for Teanobi.com. All articles may be used and reprinted as long as they have an active link at the bottom pointing to teanobi.com teanobi.com with the anchored text: teanobi.com teanobi.com

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