Matcha crepes for tea time Matcha 🍵 is an antioxidant rich tea made from tea leaves grown in the shade which allows leaves to develop higher(and very impressive) levels of chlorophyll and amino acids. Matcha also happens to be natural energy booster, as its highest caffeinated green tea around. The natural fibre in Matcha however, help to keep your energy level stable by slowing down the absorption of caffeine. In short Matcha is very healthy tea. That’s why it’s my favourite flavour when it comes to desserts like crepes . It’s easy to make similar to pan cake but more thinner than pan cake. So let’s make crepes.
Recipe:
For the crepes:
1 cup all purpose flour
1 cup whole milk
1/2 cup warm water
4 eggs
4 tbsp unsalted butter (melted)
3 tbsp super fine white sugar
Pinch of salt
2 tbsp Matcha powder
1 tbsp Cointreau
1 tsp vanilla extract
For the cream filling:
1 cup heavy cream
1/2 cup super fine white sugar
1 tsp vanilla extract
1 tbsp Cointreau
Chocolate for garnish
To make the crepes;
In a large cup or bowl combine the flour, salt, Matcha powder and sugar.
Add the milk, melted butter, vanilla extract, warm water, Cointreau and eggs. Blend with blender or hand blender until the batter smooth
Heat the skillet or non stick pan on medium low heat, spray with vegetable oil then wipe with paper towel to remove excess oil.
Pour 2 tbsp of batter then spread it quickly using crepe spreader or just lift, tilt and rotate the pan so that batter forms evenly, very thin layer. Cook until golden brown then turn over the crepe for the other side. Remove crepe from the pan and lay on cake plate. Continue cooking for the rest of crepes in the same process, then let it cool.
To make the cream filling;
In small bowl combine the heavy cream, sugar and vanilla extract whisk until incorporated. Then using large bowl put some ice cubes put on the top the small bowl with the cream mixture.
Then continue whisking until become thicker and smooth then put the Cointreau mix until well incorporated.
To assemble the crepes;
Lay one create on the cake plate, using the spatula completely cover with thin layer of cream, then cover the crepe with the crepes.
Repeat to make a stacked of 15 to 20 layers.
Chilled for around one hour then arrange and cut the excess to make a perfect round crepes garnish with chocolate
Hope you will give a try on this recipe 😊
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