Japanese Matcha Green Tea Mille Crepe Cake

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. 

Course Dessert
Cuisine Japanese
Keyword cake, dessert, green tea, matcha, mille crepe
Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Resting time 1 hour
Servings 8 people


Matcha Mille Crepe Cake Ingredients for 28 Crepes

  • 190 ml heavy cream
  • 190 ml milk
  • tbsp  granulated sugar
  • large eggs
  • 35  grams  vegetable oil
  • 120 grams cake flour
  • 2 tbs matcha green tea powder
  • 6 tbs water
  • Butter for frying pan
  • Matcha powder for dusting

Chantilly Cream Ingredients

  • 360 ml heavy cream
  • 105 grams powdered Sugar

Supplies & Tools

  • Pastry brush
  • 8” Round non-stick pan
  • Blender
  • 3 Mixing Bowls
  • Medium-sized pot
  • Silicone tongs
  • Hand held mixer
  • Sifter
  • Sieve
  • Spatula


Matcha Mille Crepe Cake Instructions

  1. 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.

  2. Allow milk and sugar mixture to come to room temperature.
  3. Pour into blender.
  4. Add egg, oil, cake flour and matcha powder into blender.
  5. Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.
  6. Pour equal amounts through a sieve into two mixing bowls.

  7. Let rest for 1 hour or overnight in the fridge.

  8. Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.

  9. 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. 

  10. Using a small ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly.
  11. 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.

  12. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.

  13. Place on cooling rack to cool before stacking on plate.
  14. For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.

  15. Once all the crepes are finished (26-28 in total), set them aside and prepare the cream filling.

Chantilly Cream Instructions

  1. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
  2. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
  3. Increase speed to medium-high. 

  4. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.


  1. Once cream is completed, use immediately.

  2. Spread a thin layer of cream in between each layer of crepe. 

  3. Place in an air tight container and let set overnight. 

  4. Before serving, dust some matcha powder onto the top layer with a sifter. 

  5. Cut into 8 slices. Enjoy!