Monday, September 12, 2016

Green Tea Crepe Cake

When my kids were back the last trip, we had this homemade green tea crepe cake for dessert. This green tea crepe cake was made by my daughter-in- law , Elaine .  I asked her to try Martha Stewart's crepe  recipe. I prepared the batter for the crepe and she does the rest.  From making the crepes to the assembling of the crepe cake.  Great bonding time for the whole family.  From making to eating the crepe cake.  I look forward to another great time baking and cooking with my girls :) And thank you Elaine, despite being tired, made this crepe cake for all of us to enjoy :)

Elaine gave me a jar of green tea powder from Korea  and we used the green tea powder  for making the green tea cream filling....it was the most delicious crepe cake I have eaten thus far.  The color of the green tea did not come out well in the photos . The crepes were soft and delicious. And the fragrant of  green tea in the whipped cream makes it even more delicious.  I have KIV this crepe cake for my coming birthday...maybe this time with durian cream filling :)  I am salivating just thinking of it.

you need to know the technique of making crepe using a non-stick crepe pan
and Elaine nailed it :)

the crepe is really soft 

beautiful crepes ....

due to poor photography on my part, the color of the green tea cream 
did not come out as green....

it need skill to apply the cream layer by layer, if not, the whole cake will be 
lob sided..again Elaine nailed it !

it is level and a few more layers to go....
chill it before serving

the most delicious crepe cake I have eaten


Green Tea Crepe Cake 

Crepe batter - adapted from Martha Stewart with some adjustment

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 tsp salt
2 1/2 cups whole milk
5 large eggs
3/4 tbsp vanilla extract
170 gm of unsalted butter - melted + plus more for pan

Green Tea Whipped Cream - adapted from Eugeniekitchen

2 cups whipping cream
2 tbsp castor sugar
2 tsp green tea powder
1 tsp vanilla extract

Whip the whipping cream until soft peaks.  Add in sugar, green tea powder and vanilla extract and whip until peaks form.


  1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
  2. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 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 30 seconds per side.
  3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
  4. Place 1 crepe on a flat serving dish. Spread about 1/4 cup green tea whipped cream onto crepe. Top with 1 crepe. Continue layering crepes and green tea whipped cream (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour before serving.

Enjoy!





2 comments:

  1. You both make a good team! Have a great day!

    ReplyDelete
    Replies
    1. As long we dont step on each other toes in the kitchen ...I guess it is alright hahaha :)

      Delete