I first saw a crepe cake when looking for crêpe recipes for the gluten-free ratio rally.
I was intrigued. I changed my search to crepe cake and drooled over pictures of crepes interspersed with various flavored creams and drizzled with chocolate and other delicious toppings. I decided it would be a wonderful experiment and upped the ante by trying to incorporate my beloved matcha green tea powder.
The crepes definitely had a unique green color to them (perfect for St Patrick's day I might add) and a wonderful hint of the green tea flavor. And after making 25 or 30 of them, I felt like I had the technique down. My tips:
- Put a small amount of butter into the pan and don't add more unless the crepes start to stick. I think I ended up adding more only once after my 12th or so crepe. The first crepe in the pan will absorb most of the butter (and will be an excellent taste tester).
- Use a measuring cup to standardize your crepe size.
- As soon as you add the crepe batter to the pan, begin to slowly tilt and swirl the batter until it spreads around the center in a circle.
- The crepe is ready to flip when the edges are golden brown and air bubbles have burst on the surface of the crepe.
- Have ready paper towels or napkins and use them to separate each crepe as you pull them off the pan.
After letting the crepes cool completely, I layered them with a vanilla bean and orange pastry cream. I served the dessert after day one of the Japanese ahi tuna feast we had recently. Our dinner party loved it! The crepe cake was as light and fluffy and as delicious as I imagined. I can't wait to play around with new flavors!
matcha green tea crêpe cake with orange vanilla bean filling, gluten free
Author: charissa luke
This recipe is adapted from Stephane of Zen Can Cook
- 1 cup gluten-free flour blend
- 2 tbsp matcha powder
- 1 cup milk
- 1/2 cup lukewarm water or beer
- 4 large eggs
- 4 tbsp unsalted butter, melted
- 3 tbsp sugar
- 1 pinch salt
- 1 tbsp Grand-Marnier (optional)
Pastry cream ingredients
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 vanilla bean
- 2 tbsp butter, at room temp’
- zest of 1/2 orange
- 1 tbsp Grand-Marnier (optional)
- 1/2 cup heavy cream, whipped (optional)
- For the crêpes: Combine the flour and matcha powder and mix until there are no lumps. Add remaining ingredients and blend until smooth. Cover with plastic wrap and refrigerate for at least an hour.
- Place a 6-inch nonstick or seasoned crepe pan over medium heat. Using a paper towel, coat the pan with a little butter.
- Pour about 2 to 3 tablespoons of batter into the pan. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer. Cook until golden. Flip the crêpe over and cook a little longer. Remove the crêpe to a piece of wax paper. Continue cooking the rest of the crêpes.
- For the vanilla orange pastry cream: In a small saucepan, add milk. Slice a vanilla bean lengthwise and add to the milk. Bring to a boil over medium heat.
- Whisk the yolks, sugar and cornstarch together in a bowl. Drizzle a quarter of the hot milk and whisk vigorously. Pour the rest of the milk and keep whisking. Return the custard to the pan and add the vanilla extract and orange zest. Place over medium heat and bring to a boil while whisking energetically for 1 or 2 minutes. The mixture will be thick. Stir in the Grand-Marnier if using.
- Set the bottom of the pot in a ice-water bath to cool, stirring frequently so that the mixture remains smooth. Cool to 140′F (warm to the touch) and stir in the butter and the orange zest until completely incorporated. Cool and refrigerate.
- When ready to use, place the put the pastry cream in a food processor and process for 10 seconds for the best consistency. Fold in the whipped cream if using.
- To assemble the crêpe cake: Lay 1 crêpe on a cake plate. Using an icing spatula (aka an offset spatula), completely cover with a thin layer of pastry cream. Cover with a crêpe and repeat to make a stack of 15 to 20.
- Chill for at least 2 hours. Serve cold. If you have a blowtorch for crème brûlée, sprinkle the top crêpe with 2 tablespoons sugar and caramelize with the torch. Slice like a cake.