Cringey Kitchen

Gluten free, dairy free things in the shape of food

Matcha Green Tea Mille Crepes

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This week we will be making crepes in 2 parts. A breakfast savory crepe, and a sweet green tea crepe. Needless to say, we have dessert first here at Cringey Kitchen.

It turns out that crepes are an ancient art. We didn’t fully understand this until actually trying to get a recipe to work that looked like a crepe. We wanted to get that perfect thickness, that wasn’t a cracker but also not a pancake.

We created many crepe recipes. Some were too thick, some were too sticky, and some were too brittle. After 3 days of frustration, we finally came up with a recipe we were happy with.

You may be wondering, why did you two not just give up after 3 days?!?! Chef T wanted this crepe cake for her birthday and we take birthdays very seriously here. It is our take on a Lady M cake that Chef T had a during the summer.

We are definitely really proud of what we ended up with, so we hope you enjoy this dessert as well! This dessert is best served cold, so keep it in the fridge for the best flavor and longer lifespan.

Keep your matcha on your cake, not the floor,
Your favorite alternative chefs, K & T

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Match Green Tea Mille Crepes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 Dessert Lovers

Ingredients

Crepes

  • 2 cup Almond Milk
  • 4 Eggs
  • 2 tbsp Butter
  • ½ cup Coconut Flour
  • ½ cup Rice Flour
  • 1 tbsp Honey
  • Pinch of Salt
  • Pinch of Xanthum Gum

Matcha Coconut Cream

  • 2 cans Coconut Cream
  • 4 tbsps Honey
  • 2 tsps Matcha Powder

Instructions

  1. Pour the almond milk, 4 eggs, and butter into the blender. Blend until well mixed.
  2. Add the rest of the crepe ingredients (coconut flour, rice flour, honey, salt, and xanthum gum) into the blender. Blend until fully combined.
  3. Place a medium sized pan on the stove and heat to medium heat. On our stove we set it to 4 out of 10.
  4. Pour ¼ cup of crepe batter into the hot pan. Cook for approx 2 minutes on the first side.
  5. Flip and then cook for another 1 minute.
  6. Stack up the finished crepes in a nice crepe tower. Let the crepes cool, you can even refrigerate them to assemble the next day.
  7. For the cream, take the cream off the top of the cans of coconut cream. Blend in blender with honey and matcha powder.
  8. To assemble, alternate layers of crepe and matcha cream starting with a crepe and ending with the cream on top. I also put cream around the outside of our cake.
  9. Decorate with sifted matcha on top and any fruit that you would like! The cake tastes best cold, so refrigerate before eating.