Matcha Crepe Cake (Mille Cake) with White Chocolate Cream and Roasted Vanilla Strawberries
Surprisingly easy to make and such a show-stopper. Also a great make ahead.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!