With White Chocolate Cream and Roasted Vanilla Strawberries
This Matcha Crepe Cake (aka Mille Crepe) would never have happened without my daughter. Layers and layers of green tea crepes filled with rich, delicious whipped cream and topped with juicy roasted strawberriies? This is exactly the kind of thing I would see, immediately dismiss because I think it looks way too fussy, and move on with my life. She thought it would be fun. Kids, what do they know?
A lot, it turns out. She was right, as she often is (Shhhhhhh!)… and so, thanks to my girl I now know that crepe cakes are actually super easy to make, can be made ahead of time and are insanely delicious.
What I’m saying is, from here on in, if you ask me to bring dessert this is probably what you’re getting. You can thank my daughter for that.
In case you need any more convincing, know that this crepe batter is made quickly in the blender, the strawberries practically make themselves in the oven and the cream whips up in minutes. The only thing that takes any effort is cooking the thin layers of crepes and even that’s not that hard. If the first one turns out a little ugly, as they often do, you just tuck it right into the middle of the cake!!
Moral of the story is this: It’s not that hard… it’s not a big deal… and it’s so, so good. You got this.
Anything Special You Need to Know (and FAQs)?
You can make this earlier in the day of serving and refrigerate. I take it out about an hour before serving for the cream to soften though. I wouldn’t make it days in advance because it’s best fresh. I will say that I have refrigerated this and snuck pieces for several days and it was still very, very good… but it’s best the first day.
You can, but again, it’s best fresh. Just wrap tightly, freeze and thaw to room temperature before eating.
Nope. Just dump them frozen into the pan, toss with the sugar and let the oven do the work. King Arthur can tell you more about what’s up with that. You can also use another type of berry if that’s what you have, but strawberry and matcha is a heavenly combo.
Excellent question my friend. It’s kind of… both? A Japanese pastry chef who had studied in France is actually the one who first made this cakes famous. Read more here.
Matcha Crepe Cake (Mille Cake) with White Chocolate Cream and Roasted Vanilla Strawberries
- For the strawberries:
- 2 cups frozen strawberries
- 2 Tbsp sugar
- 1 tsp vanilla
- For the crepes:
- 2 cups milk
- 1/2 cup water
- 4 eggs
- 2 tsp vanilla
- 2 Tbsp matcha powder
- 1/4 cup sugar
- 2 cups flour
- 1/4 cup melted butter
- For the white chocolate cream:
- 1/2 cup white chocolate chopped
- 2 1/2 cups whipping cream
- 3 Tbsp icing sugar
- 1 tsp vanilla
- Toss the strawberries with the sugar and roast at 400 for 40 minutes. Remove, stir in the vanilla and set aside.
- Combine in the blender the milk, water, eggs, vanilla, matcha powder, sugar, flour and melted butter.
- Blend until smooth.
- Cook crepes, 1/3 cup each, in a small amount of butter in a nonstick skillet.
- Set aside to cool.
- Melt the white chocolate and let cool slightly.
- Combine in an electric mixer with the whipping cream, icing sugar and vanilla.
- Whip until medium peaks form.
- Layer the crepes with the cream (a couple Tbsp per layer).
- Chill the cake for a few hours.
- Serve with the strawberries.
Let me know what you think!
If you like this Matcha Crepe Cake Recipe then please check out my Matcha Brownies Recipe and my Iced Raspberry Vanilla Matcha Latte Recipe. If you’re matcha crazy like me I think you’ll love them just as much.