28 layers of soft and tender matcha crepes make up this delicious Japanese Matcha Green Tea Mille Crepe Cake that requires no baking at all. Filled with a light chantilly cream, it is both tasty and visually impressive.
Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
Pour equal amounts through a sieve into two mixing bowls.
Let rest for 1 hour or overnight in the fridge.
Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.
Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan.
Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
Increase speed to medium-high.
Once cream is completed, use immediately.
Spread a thin layer of cream in between each layer of crepe.
Place in an air tight container and let set overnight.
Before serving, dust some matcha powder onto the top layer with a sifter.
Cut into 8 slices. Enjoy!