Matcha Therapy Mille Crepe Cake

Matcha Therapy Matcha Mille Crepe Cake

MatchaTherapy™ Matcha Mille Crepe Cake

Desserts don't have to be unhealthy! - MatchaTherapy™ turns your dessert into a delicious detox miracle!

Matcha Mille Crepe Cake is made with thin layers of matcha crepes stacked with fresh whipped cream in between. This elegant and decadent cake will wow your guests when they see the powerful, green layers of matcha!


Get the best quality matcha powder; MatchaTherapy™
Ingredients are very important, especially in this Mille Crepe Cake recipe. The most important thing in this crepe is a high-quality matcha powder! If you use a cheap matcha powder, you can be sure that your cake will go bad. Good & healthy Matcha is a bit more expensive, but you conjure up the tastiest and healthiest Matcha Mille Crepe Cake.

Leave the dough to rest for an hour
I know it's a hassle to wait, but resting the dough relaxes the gluten and the dry ingredients continue to soak up moisture from the wet ingredients. This creates a thicker consistency and prevents the crepes from breaking.

Heat the pan over low heat.
Heating the frying pan too quickly will create hot spots. To avoid this, heat the pan slowly so the pan heats evenly. It is very important good crepes. After that first round, just leave the same low heat on throughout.

Use two skillets - one larger than the other
In Japan, slices of mille crepe cake in confectioneries have this distinctive rounded-edge look. To make it perfectly round, make the top layer of crepe big enough to wrap around the outside edge of the cake. Use a round deep plate or shallow dish to ensure the nice curve shape while shaping the crepe cake.


Prepare all ingredients. Please only use cake flour! It's important not to use high-gluten flour such as bread flour or all-purpose/plain flour for this recipe. Otherwise you will end up with a gummy cake.

Place the milk and sugar in a small sauce pan and mix well. Heat over medium-high heat until milk is warm to the touch.

Beat the eggs in a large bowl. Then slowly add a small amount of warm milk while stirring. Slowly add the melted butter to the mixture while stirring.

Place a fine-mesh sieve over the bowl and add the cake flour, matcha powder, and baking powder. Sift half of the dry ingredients into the batter and whisk the dry and wet ingredients together.

Sift the rest of the dry ingredients and mix until there is no lump in the batter. IMPORTANT: Do not over mix; Mixing and stirring increases gluten formation in the dough, resulting in a rubbery texture.

Place the fine-mesh sieve over a large bowl and pour in the batter. This will remove any lumps and give a smooth texture. Cover with plastic wrap to refrigerate for at least 1 hour (DO NOT SKIP!). Tip: If you overmix the batter, you may be able to let the batter rise longer. Resting the dough is important because it allows the gluten to relax. If you don't let it sit long enough, the crepes will become more rubbery due to gluten development.

Place a 12-inch non-stick skillet over low heat. Once the pan is hot, add the oil and wipe off excess oil with a paper towel (don't worry, oil is applied thinly). Gently stir the batter with a spatula just before ladling (otherwise the batter will be too thick towards the end). Pour the batter just enough to cover the bottom of the pan, about 1/3 cup for my pan. After you taste the first crepe and want to make a thinner crepe, gradually add milk to adjust the batter.

Cook for 2 minutes without touching. You'll see the outside edge of the crepe crisp up a bit. Using a chopstick, spatula, or hand, flip the crepe over. Cook the other side for 30 seconds and transfer to a work surface lined with parchment paper.


Prepare an ice bath by placing ice cubes and water in a larger bowl and placing a smaller bowl on top. Add the heavy whipping cream and start beating on the slower speed. Once you see bubbles, slowly add granulated sugar.

Whip the cream until stiff, but not too hard (90%).


Prepare two long strips of parchment paper on a work surface or rotating cake stand. These strips of baking paper are placed under the first layer of crepe (this is for easy transport).

Place the larger crepe first. This will be the top level when we turn around. Place the freshly whipped cream in the center and spread evenly, leaving the outer 2" (5cm). Place another crepe on top and spread the cream evenly, leaving the outer ½ inch exposed. Continue this process until the last crepe is laid on it.

Prepare a round, curved, flat bowl and place a large piece of plastic wrap on top. Be sure to remove any air pockets and smooth them out. Transfer the mille crepe to the shallow dish by holding the strips you made. Once you've placed it in the center of the bowl, remove the strips of parchment paper.

Wrap the mille crepe in plastic wrap from corner to corner. This will make the final cake evenly round instead of randomly wrapping it. Secure the end with a clip. Refrigerate for at least 2 hours until cake is set.

Prepare a round, curved, flat bowl and place a large piece of plastic wrap on top. Be sure to remove any air pockets and smooth them out. Transfer the mille crepe to the shallow dish by holding the strips you made.


Once cool, remove the plastic wrap and place on the serving platter.

Sprinkle more matcha powder over the cake. Serve with the fresh whipped cream (if you like). Serve and enjoy within a few days as we use fresh cream!




420-450ml whole milk (I recommend using whole milk; start with 1 ¾ cup and add 1-2 tbsp more if you need to thin the crepe)
39g sugar
3 large eggs (each 50 g shelled)
21g melted unsalted butter
120g flour
12g MatchaTherapy™
½ tsp baking powder
Neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking crepes)

For fresh whipped cream
240ml whipped cream
3 tbsp sugar

To serve
39g Matcha (green tea powder) (for dusting)
fresh whipped cream (optional: please double the information above, but do the second preparation just before serving)


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