Matcha Crepes are easy to make. Use your crepe recipe and just add Matcha Powder to it. I recommend to sift Matcha Powder and mix it with other dry ingredients, so that you won’t end up having small green bits in the crepes.
4 Servings (8 Crepes)
1 cup Plain Flour
1 tablespoon Matcha Powder *add extra for stronger Matcha flavour
1 tablespoon Caster Sugar
1 pinch Salt
1 cup Milk
2 large Eggs
1/4 teaspoon Vanilla Extract
1 tablespoon melted Butter OR Oil
Oil for cooking
Powdered Sugar for dusting *optional
1/2 cup Thickened Cream *firmly whipped
3 to 4 tablespoons Sweetened Chestnut Paste
1 to 2 teaspoons Rum
- Combine Flour, sifted Matcha Powder, Sugar and Salt in a mixing bowl. Add Milk, Eggs and Vanilla, and beet with a whisk until smooth. Add melted Butter (OR Oil) and mix well.
- Heat a frying pan over medium heat and lightly oil. Pour the batter onto the frying pan, tip and rotate the pan to spread batter to form a thin crepe. Cook both sides until lightly browned.
- Enjoy Matcha Crepes with Tsubu-an (Sweet Azuki Paste) and whipped Cream, White Chocolate Cream, or your favourite sauce. Today I enjoyed them with Chestnut Cream.
- To make Chestnut Cream, whip Thickened Cream until firm peaks form, add Sweetened Chestnut Paste and Rum, and mix well.