Matcha Green Tea Mille Layered Crêpe Cake | Recipe

Green Tea Mille Crepe Cake | Recipe

Ingredients:
180g of flour,
6 tbsp of sugar,
15g of matcha powder,
3 eggs,
3 tbsp of melted, unsalted butter,
1 tsp of vanilla extract,
360ml of milk,
a tab of butter if using a non-stick pan,

300ml of whipping cream,
2 tbsp of sugar (or more depending on preference)

METHOD
1. In a large mixing bowl, whisk together the flour, sugar and matcha powder until well combined.
2. Create a well in the center of the dry ingredients and add in the eggs, melted butter and vanilla extract. Whisk briefly to break up the egg yolks.
3. Gradually whisk in the milk until a thin batter is formed.
4. Strain this batter into another large bowl to remove any residual lumps.

5. Heat an 8 inch non-stick pan on low to medium heat.
6. Ladle in approximately 1/2 cup of batter (or just enough to form a thin layer when the batter is evenly distributed).
7. Swirl the batter so it covers the pan in one even layer. Flip when the top appears dry and cook the other side of the crepe for an additional 30 seconds.

8. Repeat steps 6 and 7 until you've used up all of the batter. Let the crepes cool.
9. Meanwhile, make the whipped cream. Whip together the whipping cream and sugar until soft peaks are formed.
10. Place the cream into a piping bag fitted with a round tip.
11. Line a cake board with strips of parchment paper around the edges. Smear a dollop of cream on the bottom to stop it from sliding.
12. Trim the edges of the crepes using a bowl inverted on top. (See video.)
13. Pipe a cream border around the edge of the crepe and then fill with more cream inside it.
Repeat for the rest of the layers.
14. Dust the crepe on top generously with green tea powder. Remove the parchment paper strips.
15. Refrigerate the cake for at least three to five hours before serving to ensure that the cream is firm.
16. Decorate with mint leaves and enjoy.

How to make Crepes (Easy and Quick) | Recipe

French Crepes | Recipe

1 egg,

1 tbs of unsalted butter, melted,

120ml of milk,

1 tsp of vanilla extract,

65g of sugar,

2 tbs of sugar

Whipping Cream recipe

200ml of heavy whipping cream,

3 tbs of sugar

Method

1. Whisk the egg and melted butter until well combined. Add in the milk and vanilla extract and whisk until homogenised.

2. Whisk in the flour and sugar until a thin batter forms.

3. Strain this mixture to remove lumps.

4. Heat an 8 inch non-stick pan on low to medium heat.

5. Ladle in approximately 1/2 cup of batter (or just enough to form a thin layer when the batter is evenly distributed).

6. Swirl the batter so it covers the pan in one even layer. Flip when the top appears dry.

To make the cream;

1. Whip together the heavy whipping cream and sugar until soft peaks form. For best results, the cream should be cold.

2. Place the cream in a piping bag fitted with a star tip.

Assembly

1. On a crepe, pipe a triangle from the edge to the centre once cooled. 

2. Fill with berries (choppedd strawberries and blueberries are a classic).

3. Fold from the outside in (watch video for more detail).

4. Decorate with powdered sugar and serve.

Note: You can use the same batter to make savoury crepes if you so wish- just fill with a different filling (i.e ham and cheese).

Nutella & Oreo Mille Crêpe Cake (CREPES) | Recipe

What's better than Nutella and Oreos? A Nutella and Oreo Crepe Cake of course! This is such an amazing dessert and will impress anyone. The sweet Nutella cream compliments the soft crepes really well which contrasts the crunchy oreo cookies scattered throughout the cake. You have to try this!

Nutella and Oreo Crepe Cake Recipe                                                                 Recipe by iSaamuel   INGREDIENTS;
Crepes
1 egg,
1 tablespoon of melted, unsalted butter,
120ml of milk,
1 teaspoon of pure vanilla extract,
65g of plain, all purpose flour, 
2 tablespoons of sugar

extra butter if your pan isn't non-stick

Nutella cream
320ml of heavy whipping cream,
1/2 cup of Nutella (chocolate hazelnut spread),

8 crushed Oreo (chocolate sandwich cookies),

extra whipped cream and Oreos to garnish
 

METHOD;
Crepes
1. Whisk together the egg, butter, milk and vanilla extract in a large bowl.
2. Sift in the flour and the sugar and whisk well until there are no lumps of flour remaining.
Pour the batter through a strainer if there are lumps.
3. Heat a 5 inch non-stick pan on low to medium heat. Use butter to coat the pan if it isn't non-stick.
4. Pour 1/4 cup of batter on to the pan and swirl immediately to form an even circle throughout the pan. If there are gaps where there is no batter, pour in a little bit more.
5. The crepe is ready to be flipped when cooked for about 45-60 seconds and the top appears dry and 'puffed up'.
6. Cook the other side for around 30 seconds or until well golden brown.
7. Stack crepes on top of each other and using a cake mould that is slightly smaller than the crepes (5 inches), cut the edges off the crepes so that all of them are the same size.
8. Let them cool completely and meanwhile, we'll make the Nutella cream.

Nutella cream
1. Whip up the cream to soft peaks on high speed for 3-5 minutes. Make sure you don't over-whip the cream or else it'll start to separate and there is no going back once that happens- you'll have to start again.
2. Add in the Nutella and whisk until just combined.
Personally, I find this cream sweet enough but if you don't feel free to add sugar to taste, or extra Nutella.

Assembly
1. Take a crepe and smear the cream on top. Sprinkle on the Oreos evenly.
2. Repeat this process while remembering the layers- crepe, Nutella and then Oreos.
3. One you have one crepe remaining, place it on top and smear the Nutella cream on top, but this time, there is no need to garnish with the Oreo crumbs. Instead, garnish with piped whipped cream and whole Oreo cookies.
4. Place the whole cake in the refrigerator and refrigerate for 6 hours till overnight before serving.
Enjoy.

Sweet Crêpes!

  
INGREDIENTS;                                                                                                       Recipe by iSaamuel
1 Egg,
1/2 Cup of Milk,
1/2 Cup of Plain Flour,
2 Tbsps of Sugar,
2 Tbsps of Butter (Melted),
1 Tsp of Vanilla Extract (Optional.) 

Make the Crêpes savory, by omitting the sugar and adding a 1/2 tsp of Salt to the batter! Serve with Grated Parmesan Cheese and Ham, sprinkled on with freshly ground black pepper to make the best breakfast ever! ^___^

1- In a large bowl, whisk together the Melted Butter, Egg, Vanilla Extract and Sugar together until everything's well combined.
2- Add the Flour in a few additions while whisking vigorously to prevent a lumpy batter.
3- Heat the pan on medium-low heat and use a ladle to scoop the batter on to the pan.
4- Swirl the pan until the batter is distributed evenly and is in a circle. Once the crepe is filled with air, it is ready to flip. When the crepe is flipped, place it on a plate to let cool down.
5- Repeat Step 3 and Step 4 until there is no crepe batter remaining and all the crepes have been cooked.
6. When all the crepes have cooled down, decorate them with some whipped cream and fresh fruits- yum! Be creative and sprinkle them with Powdered Sugar for an elegant look and a hint of sweetness.

This is when the Crêpe is ready flip!

Now that you have the best crêpe recipe, go ahead and make it to impress your family and friends now! You could also drizzle on some Chocolate Sauce/Syrup or spread each crêpe with Nutella... yum! (: Like this recipe? Please share to your friends and family!