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.

Makes

4 Servings (8 x 20cm Crepes)

Ingredients

1 cup Plain Flour
1 tablespoon Matcha Powder *add extra for stronger Matcha flavour
2 tablespoons Caster Sugar
1/8 teaspoon Salt
1 cup Milk *plus extra, read ‘Method 2’
2 large Eggs
1/2 teaspoon Vanilla Extract
30g (2 tablespoons) melted Butter
Oil for cooking
Powdered Sugar for dusting *optional

Chestnut Cream
1/2 cup Thickened Cream *firmly whipped
3 to 4 tablespoons Sweetened Chestnut Paste

1 to 2 teaspoons Rum

Method
  1. 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 and mix well. Cover with a plate OR plastic food wrap, and allow to rest for 1 hour.
  2. *Note: This batter should be thin as you would spread it in a frying pan. If the batter is too thick, add extra 1 to 2 tablespoons Milk, and mix well. If you are not sure, you will know when you cook the first crepe.
  3. Heat a frying pan over medium heat and lightly oil it. 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.
  4. 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.
  5. To make Chestnut Cream, whip Thickened Cream until firm peaks form, add Sweetened Chestnut Paste and Rum, and mix well.