Best Green Tea Crêpe Cake Recipes

GREEN TEA CREPE CAKE

Green Tea Crepe Cake image

This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Time 1h40m

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon coarse salt
2 1/4 cups whole milk
6 large eggs
1 tablespoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan
Green Tea Pastry Cream
1 tablespoon confectioners' sugar
1 tablespoon matcha

Steps:

Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.

GREEN TEA CRêPE CAKE

Green Tea Crêpe Cake image

How to make Green Tea Crêpe Cake

Provided by @MakeItYours

Number Of Ingredients 39

Ingredients

Serves 6
For the green tea crêpes:
1 cup all-purpose flour
1 cup milk
1/2 cup lukewarm water or beer
4 large eggs
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1 pinch salt
2 tablespoons matcha powder
1 tablespoon Cointreau or Grand-Marnier
For the pastry cream:
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons butter, at room temp'
zest of 1/2 orange
1 tablespoon Grand-Marnier (optional)
1/2 cup heavy cream, whipped (optional)
To serve:
Candied orange zest (optional)
For the crêpes:
Combine all the ingredients by hand or in the bowl of a blender. Mix 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. Turn the crêpe over and cook a little longer. Remove the crêpe to a piece of wax paper. Contin
For the pastry cream:
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons butter, at room temp'
zest of 1/2 orange
1 tablespoon Grand-Marnier (optional)
1/2 cup heavy cream, whipped (optional)
To serve:
Candied orange zest (optional)

Steps:

unkown

GREEN TEA CREPE CAKE RECIPE - (4.4/5)

Green Tea Crepe Cake Recipe - (4.4/5) image

Provided by BobN

Number Of Ingredients 20

Ingredients

Ingredients (9-inch 18-layer cake):
Crepes
6 tablespoons unsalted butter, melted and cooled
2 1/3 cups milk
6 large eggs
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons matcha powder
Green Tea Pastry Cream
3 cups whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 tablespoons matcha powder
4 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour
Others
1 tablespoon powdered sugar

Steps:

In a food processor, mix all the crepe cake ingredients until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days. To prepare pastry cream, cook milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally. Whisk in matcha powder. In a bowl whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour, mix until smooth. Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat. Pour the custard through the sieve and into a bowl to make it super smooth. Let cool for 15 minutes. Put a plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days. To prepare crepes, heat a 9-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip to another other and cook for 15 to 20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It's fine to stack the crepes to cool completely. To assemble the cake, lay first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crepes until you place the last crepe. Chill the cake in fridge. Sprinkle with powdered sugar before serving.