Description
Matcha crepe roll cake is a delicate and elegant dessert that brings together the sophistication of French crepes and the bold, earthy essence of Japanese matcha. Unlike classic layered crepe cakes, this version features thin,
Ingredients
Scale
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- 1 cup (120g) cake flour
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- 2 tablespoons matcha powder
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- 2 tablespoons sugar
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- ½ teaspoon baking powder (optional for fluffier crepes)
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- 3 large eggs
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- 1¾ cups (420ml) whole milk (warm)
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- 1½ tablespoons melted unsalted butter
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- ½ teaspoon vanilla extract (optional)
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- Neutral oil (for cooking)
Instructions
- Arrange the Crepes: Lay a large sheet of parchment paper on your working surface. Position 4–5 crepes slightly overlapping in a horizontal row to form a long sheet.
- Apply the Cream: With an offset spatula, evenly spread a thin layer of whipped cream across the crepes. Be sure to leave a ½-inch border on the edges to avoid any overflow while rolling.
- Start Rolling: Begin rolling from one edge, gently guiding the crepes into a log shape with the help of the parchment paper.
- Secure and Chill: Wrap the crepe roll tightly in plastic wrap and refrigerate it for 1–2 hours to allow it to set. 💡 Tip: Rolling too loosely may leave gaps inside, while rolling too tightly may cause the crepes to tear.