Thin Matcha Crêpes: Our Recipe

A matcha crepe needs to spread quickly as soon as the batter touches the pan. This batter first rests for 30 minutes to hydrate, then makes ten thin crepes with 6.3 oz (180 g) flour, about 4 tsp (8 g) tea, and milk. Allow 1 hour 5 minutes, including resting and cooking.

We'd use the same small ladle for the whole batch so the crepes have similar thickness. For a thicker batter, our matcha breakfast recipes also include pancakes and waffles.

• Prep 15 minutes
• Rest 30 minutes
• Cook 20 minutes
• Total 1 hour 5 minutes
• Yield 10 crepes
• Equipment bowl, sieve, whisk, plate, 9 1/2-inch (24 cm) nonstick skillet, about 4 2/3 tbsp (70 ml) ladle, spatula, and paper towels

Ingredients for ten matcha crepes

• 6.3 oz (180 g) wheat flour
• About 4 tsp (8 g) matcha
• 0.7 oz (20 g) sugar
• 2 medium eggs, about 3.5 oz (100 g) without shells
• About 1 7/8 cups (450 ml) whole milk
• 4 tsp (20 ml) sunflower oil, for the batter
• 1 tsp (5 ml) sunflower oil, for the pan

Rest the batter, then cook the crepes

1. Sift the 6.3 oz (180 g) flour and about 4 tsp (8 g) matcha into a bowl.
2. Mix the dry ingredients with the 0.7 oz (20 g) sugar.
3. Whisk in the 2 eggs, about 3.5 oz (100 g) without shells.
4. Gradually pour in about 1 7/8 cups (450 ml) whole milk, whisking as you go.
5. Mix in the 4 tsp (20 ml) sunflower oil for the batter.
6. Cover the bowl with a plate.
7. Let the batter rest for 30 minutes at room temperature.
8. Heat the 9 1/2-inch (24 cm) nonstick skillet over medium heat.
9. Spread the 1 tsp (5 ml) sunflower oil for the pan with a paper towel.
10. Pour in one ladleful of about 4 2/3 tbsp (70 ml) batter.
11. Tilt the pan to spread the batter in a thin layer.
12. Cook the first side for 90 seconds, until the edge lifts.
13. Turn the crepe with a spatula.
14. Cook the other side for 30 seconds.
15. Set the crepe on a plate.
16. Repeat for the nine remaining crepes, for 20 minutes of cooking in all.

Tilt the skillet as soon as the batter goes in: it sets quickly on the hot surface. If the first crepe comes out thick, pour less for the next ones. We're aiming for a thin batter here, unlike a pancake.

Serve the crepes with blueberries

For this variation, divide 3.5 oz (100 g) washed blueberries among the ten crepes just before serving. We'd add them after cooking to keep them whole. The basic batter and its Recipe markup remain fruit-free.

Crepes, waffles, or bars for breakfast?

A skillet gives you a thin, flexible crepe. Pour a small ladleful, then tilt the pan immediately; a waffle iron would mark the batter and give it a crust.

Which matcha should go in the batter?

For sweet crepes cooked in a pan, we choose Kura-ge's Essence powder. Milk and cooking would mask the notes you find in matcha drunk on its own. Sift about 4 tsp (8 g) with the flour to avoid green lumps.

Our tip. Measure the same amount with the ladle each time. All ten crepes will spread evenly in the 9 1/2-inch (24 cm) skillet.

Allergens. Wheat (gluten), eggs, and milk.