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Matcha Crepe Cake

This refreshing dessert was inspired by my recent visit to Las Vegas. My sister took me to this little shop, where we shared a slice of matcha crepe cake. It was not very sweet and very light. And the bite that I enjoyed the most was the bite that was touching a slice of orange, which was used as garnish on the plate. What a surprisingly perfect pair!

So I’ve taken that flavor combo and created a matcha crepe cake with an orange whipped cream filling. I’ve always wanted to do a matcha recipe of some kind, but I didn’t want to present just another matcha recipe. I wanted to elevate it slightly. And I think the orange cream does a good job of doing that. The brightness of the citrus cuts through the tea. Citrus and tea have long been paired, so it works. Trust me.


  • Make sure your crepe batter rests for at least 2 hours to allow the air bubbles to escape. The batter can be made up to 2 days in advance and kept in the refrigerator.
  • You can blend all ingredients in a large blender and not worry about having to mix it before blending it. You don’t even have to sift the ingredients.
  • Be care with the dusting of the matcha at the end, it can be a little bitter. You can mix the matcha with confectioner’s sugar or use only confectioner’s sugar as well.

Matcha Crepe Cake

For the crepes
1 ½ cup of all-purpose flour
2 tablespoons matcha powder
2 tablespoons sugar
3 eggs
2 cups milk
4 tablespoons melted butter

For the Orange Whipped Cream
1 ½ cup heavy whipping cream
¼ powdered sugar
Zest of 1 orange
1 tablespoon of orange juice

  • In a large bowl, mix flour, matcha powder, sugar, eggs, milk and melted butter. For a smoother batter blend mixture in blender or food processor. Cover the batter with plastic wrap and allow to rest in the refrigerator for at least two hours.
  • Butter a 10-inch frying pan over medium, add about a quarter cup of batter into pan and swirl around to cover the pan. Allow to cook for 1 to 2 minutes, then flip the crepe and cook for another 30 seconds or so. Remove crepe from pan and allow to cool on cutting board.
  • To make the cream, whip heavy whipping cream with powered sugar, orange zest and orange juice until stiff peak forms.
  • To assemble, spread a couple tablespoons of cream onto crepe and place another crepe on top of the cream. Continue to form layers until you are out of crepes and cream.
  • You can optionally dust with matcha powder or confectioner’s sugar.

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