Mille – Crepe Cake with Matcha Filling

crepecake11A mille-crepe cake is a cake made of 20 layers of crepes. This version of the crepe cake uses a matcha whip cream filling instead of the classic pastry cream. I love the look of this cake when it is cut!

Start by making the crepes. This is the longest and tedious task!! I used a typical crepe recipe. Add 1 3/4 cups flour, 1 tsp salt and 1/2 cup of sugar to  a mixing bowl. Use a whisk to combine the ingredients. To this, mix in 2 eggs.


Add in 2 1/2 cups of milk and 1 tsp of vanilla extract. Mix everything together.


Let the crepe mixture rest while you prepare the frying pan.

crepecake4crepecake5Some people use a special crepe pan to make them but any frying pan will do.  Make sure the pan is non-stick or you won’t have much fun flipping your crepes!! Add some canola oil and butter to the pan. The canola oil will help prevent the butter from burning too quickly.  Once the butter has melted, add one ladle spoon of the batter into the pan.


Tilt the pan and make the batter run to the edges. You want to get the batter evenly spread out. Let the crepe cook for about 1-2 minutes on this side or until the edges start to curl up.


Carefully flip the crepe over and let it cook for another minute. Sometimes, crepes don’t always turn out (like the one below). That’s ok!! When you layer the cake no one will be the wiser.


When the crepes are ready, place it on a plate to cool. You want them completely cooled before layering since you will be using a whip cream filling.

crepecake9While the crepes are cooling. Beat 3 cups of whip cream, 1 1/2 Tbsp matcha powder and 5 Tbsp of sugar until it is nice and fluffy. Don’t over beat the whip cream or it will start to separate. You just want to beat it until it forms fluffy peaks.


To create your crepe cake, start with one crepe and add a generous amount of whip cream on top. Spread the whip cream and make sure it covers all the way to the edge. Add another crepe on top and continue to layer the cake. One layer of crepe. One layer of whip cream. Continue until you have used up all the crepes. I’ve kept the crepe cake rustic by leaving the edges exposed but you can cover the sides with a layer of whip cream to make it more even. Chill the cake for at least one hour to let the layers set.

Slice the cake and enjoy!! I love the look of the layers.


Check out other recipes on our blog

One Comment Add yours

  1. There’s definately a lot to know about this subject. I like all the points you have made.

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