Matcha Mille-Crepe Cake With Mascarpone Cream

Looking for a cake whose layers show when you slice it? This mille-crepes from our Japanese dessert selection stacks twelve thin crepes with mascarpone cream, using about 5 tsp (10 g) matcha in the batter. Allow 3 hours 49 minutes, including resting, for eight slices.

• Preparation 35 minutes
• Cooking 24 minutes
• Resting 2 hours 30 minutes
• Cooling 20 minutes
• Total time 3 hours 49 minutes
• Makes 8 slices
• Tools a 9.5-inch (24 cm) nonstick pan, two bowls, a sieve, a whisk, an electric mixer, a 1/4 cup (60 ml) ladle, a scale, a spatula, a plate, paper towels, a serving dish, a cake cover, and a knife

Let each crepe cool before assembling the cake. Cream softens on a warm surface; after two hours in the refrigerator, the layers stay distinct when cut. The texture is unlike crepes served on their own.

Matcha mille-crepes ingredients

• 6.3 oz (180 g) wheat flour
• About 5 tsp (10 g) matcha
• 0.7 oz (20 g) sugar for the batter
• 3 medium eggs, about 5.3 oz (150 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
• About 1 2/3 cups (400 ml) cold heavy cream
• 8.8 oz (250 g) cold mascarpone
• 1.8 oz (50 g) powdered sugar for the cream

How to assemble matcha mille-crepes

1. Sift 6.3 oz (180 g) flour and about 5 tsp (10 g) matcha into a bowl.
2. Mix the dry ingredients with 0.7 oz (20 g) sugar for the batter.
3. Whisk in 3 eggs, about 5.3 oz (150 g) without shells.
4. Gradually pour in about 1 7/8 cups (450 ml) whole milk while whisking.
5. Whisk in 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 9.5-inch (24 cm) nonstick pan over medium heat.
9. Spread 1 tsp (5 ml) sunflower oil around the pan with a paper towel.
10. Pour in one ladle of batter, about 1/4 cup (60 ml).
11. Tilt the pan to spread the batter thinly.
12. Cook the first side for 90 seconds, until the edge lifts away.
13. Turn the crepe with a spatula.
14. Cook the other side for 30 seconds.
15. Place the crepe on a plate.
16. Repeat for the remaining eleven crepes, for 24 minutes of cooking in all.
17. Cool all twelve crepes for 20 minutes at room temperature.
18. Beat about 1 2/3 cups (400 ml) cold heavy cream with 8.8 oz (250 g) cold mascarpone.
19. Gradually add 1.8 oz (50 g) powdered sugar to the cream.
20. Keep beating until the cream is firm enough to hold the whisk's marks.
21. Put one cooled crepe on a serving dish.
22. Spread about 2.1 oz (60 g) cream over it in a thin layer.
23. Repeat the stacking with the next ten crepes and cream, keeping the twelfth for the top.
24. Place the twelfth crepe on top.
25. Cover the cake with a cake cover that doesn't touch its surface.
26. Refrigerate the mille-crepes for two hours.
27. Cut the cold cake into eight slices, wiping the knife between cuts.

Spread the cream thinly: a thick layer makes the crepes slip under the knife. If the bowl of cream warms during assembly, put it back in the refrigerator for a few minutes. Keep the cake chilled until serving.

A layered crepe cake or another texture?

Mille-crepes rests in the cold so its layers stay neat when sliced. For a warm dessert eaten with a spoon, matcha zenzai combines azuki and mochi.

Which matcha belongs in the crepes?

We choose Kura-ge's Essence matcha for this sweet batter cooked in a pan. With mascarpone and heat, its finer notes would be harder to notice. Sifting the powder with the flour prevents concentrated green patches.

Our tip. Wipe the knife between slices so the thin layers remain visible. Serve the cake thoroughly chilled, after its full rest.

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