Matcha Mille Crepe Cake

Method

1. Prepare the Dry Ingredients - In a bowl, sift together plain flour and baking powder. Sieve the matcha powder over the flour mixture, ensuring even distribution.
2. Combine Wet Ingredients - In a blender, combine whole milk, sugar, eggs, and melted butter. Gradually add the dry ingredient mixture to the wet ingredients in the blender. Blend until you have a smooth batter. Let it rest in the refrigerator for 30 minutes to an hour.
3. Cook the Crepes - Heat a non-stick pan over medium heat. Lightly grease with butter. Pour a small amount of the batter into the pan, swirling to evenly coat the bottom. Cook each crepe for about 1-2 minutes on each side. Repeat until you have approximately 16 crepes.
4. Cool the Crepes - Allow the crepes to cool completely before assembling the cake.
5. Whip the Cream - Place the whipping cream in the freezer for 15 minutes or place your bowl in a larger one filled with ice. Add sugar and vanilla extract gradually. Continue whipping until stiff peaks form. Be careful not to overwhip.
6. Assembling the Matcha Mille Crepe Cake.

• Layering - Place one crepe on a serving plate. Spread a thin layer of the vanilla whipped cream over the crepe. Continue layering crepes and whipped cream until you’ve used all the crepes, finishing with a crepe on top.
• Optional Decoration - Dust the top of the crepe cake with a little extra matcha powder and icing sugar for decoration.

7. Refrigerate - Refrigerate the cake for at least 4 hours or overnight to allow the layers to set.
8. Serve - Slice and serve chilled. Enjoy your delightful Matcha Mille Crepe Cake!