Matcha Green Tea Mille-feuille

Matcha Green Tea Mille-feuille

This matcha tea flavored crêpe has a springy texture, just like ones from a crêpe shop.
If you're a green tea fan, you'll love this "mille-feuille" layered crêpe dish, since the cream filling is matcha tea flavored too! Please give this a try.

Ingredients: one 21 cm diameter cake

[Crêpe Batter]
Bread (strong) flour
200 g
4 tablespoons
100 g
1 teaspoon
600 ml
※ Choose whichever cream filling you prefer from the ones listed below!
[Red Bean Paste and Matcha Cream]
Heavy cream
300 ml
Chunky sweet red bean paste (tsubu-an)
250 g
1 and 1/2 tablespoon
[Matcha Cream]
Heavy cream
400 ml
5 tablespoons
1 1/2 tablespoons


1. Add the flour, sugar, salt, and matcha into a large bowl (the photo shows light brown sugar).
2. Use a whisk to mix it together well.
3. Add the egg and 1/3 of the milk, and mix together well.
4. Stir in the rest of the milk.
5. Strain the batter though a sieve.
6. Use about 80% of a ladle of batter to make a crêpe.
7. Thinly oil a heated frying pan. Spread the batter around the pan by swirling it around.
8. When it begins to cook, use long chopsticks to gently pry up the edges from the pan.
9. Hold an edge with your hands, flip, and cook the other side for just a few seconds.
10. Layer the completed crêpes on a cutting board and let cool. You can make about 15-20 crêpes.
11. Fill a bowl with ice water. In a separate bowl, put in all of the ingredients to make the cream filling. ※Use one of the creams listed.
12. Slowly stir the batter with a whisk and thoroughly mix in the tsubu-an. *If you're omitting it, stir the batter until the matcha is thoroughly combined!
13. Beat the cream thoroughly.
14. Spread out one cooled crêpe and spread it thinly with cream filling.
15. Layer another crêpe on top of the crêpe from Step 14. Repeat.
16. Finish the layers with a crêpe, cover with plastic wrap, and neaten up the shape with your hands.
17. Slice as you like. (It's best to run the knife under hot water before cutting).
18. Optionally, decorate the top with powdered sugar or matcha.

Story Behind this Recipe

I made some ultra-thin crêpes to make a "mille-feuille" multilayered crêpe cake with some leftover crêpe batter and it was delicious, so I tried making a version with my favorite matcha tea flavor.