Alright, let’s get this straight. You wanna make one of them fancy matcha crepe cakes, huh? My grandkid showed me a picture, and it looked mighty tasty, so I figured, why not? Can’t be harder than making a good ol’ pancake, can it? Well, lemme tell ya, it’s a bit fussier, but don’t you worry none, I’ll break it down for ya.
First off, we gotta make that batter stuff. You know, the runny stuff that makes the crepes. Get yourself some milk, the regular kind, not that fancy almond or soy stuff. And sugar, just plain white sugar will do. Pour ’em in a pot, and put it on the stove, low heat mind you, don’t wanna burn it. Keep stirrin’ it for a bit, maybe two or three minutes, just till the sugar melts in the milk. Not too hot, just warm enough.
Next, we gotta get some eggs. Crack a few of those in a bowl, give ’em a good whisk with a fork. No need for fancy whisks, a fork does the job just fine. Whisk ’em till they’re all yellow and frothy. Then, dump that warm milk and sugar mixture into the eggs, but slowly now, don’t wanna cook the eggs. Keep whisking while you pour, make sure it all mixes together nicely.
Now comes the matcha part. That green powder stuff. You can find it in them fancy stores, or maybe even the big supermarket these days. Get a spoonful or two, depends on how strong you want that green flavor. Dump it in the bowl with the eggs and milk. And don’t forget some flour! Just regular flour, the kind you use for everything. Add it in slowly, keep whisking so it don’t get lumpy. You want the batter smooth like a baby’s bottom, but not too thick, kinda like thin cream.
Important: If your batter is too thick, add a little bit more milk. Too thin? Add a little bit more flour. It ain’t rocket science, just use your eyes and your common sense.
- Batter too thick? Add more milk.
- Batter too thin? Add more flour.
Okay, the batter’s ready. Now we gotta cook these crepes. Get yourself a good pan, one of them flat ones. Put it on the stove, medium heat this time. Melt a little butter in the pan, just enough to coat the bottom. Then, pour in a bit of batter, just enough to make a thin layer. Swirl the pan around, so the batter spreads out nice and even. Cook it for a minute or two, till the edges start to curl up and the top looks dry. Then, flip it over with a spatula, or if you’re brave, you can try flippin’ it with your hand like I do. Cook the other side for another minute, and then slide it onto a plate.
Keep doin’ that till you use up all the batter. You should have a nice stack of green crepes. Now comes the fun part, the buildin’. Get yourself some whipped cream. You can buy that stuff already made, or you can whip it up yourself with some heavy cream and sugar, but that’s a whole other story for another day. Take a crepe, put it on a plate, and spread some whipped cream on top. Then, put another crepe on top of that, and more whipped cream. Keep doin’ that, stackin’ ’em up, till you run out of crepes. You wanna make a nice tall cake, see?
Once you got your cake all stacked up, you can dust the top with some more matcha powder, just to make it look pretty. Or you can sprinkle some powdered sugar, or some chopped nuts, whatever you got on hand. Then, stick it in the fridge for a bit, let it chill. It tastes better cold.
And that’s it! You made yourself a matcha crepe cake. See? Wasn’t so hard after all. Now go on and enjoy it, you deserve it. And don’t forget to clean up the mess you made, a clean kitchen is a happy kitchen!
One last thing: If you want to get really fancy, you can add a layer of fresh fruit between the crepes, like strawberries or raspberries. That’s what my grandkid does, and it sure does taste good.
Tags: [matcha, crepe cake, recipe, dessert, baking, Japanese, easy recipe, homemade]
