There’s something extraordinary about the way a simple crepe can transform into a magnificent cake. Growing up, my grandmother would prepare crepes every Sunday morning, filling our kitchen with the aroma of warm vanilla and melting butter. It was a ritual that brought our family together, and now, I’m excited to share a modern twist on that tradition with a Matcha Crepe Cake, layered with fluffy whipped coconut cream.
This dessert not only pays homage to my grandmother’s love for crepes but also introduces the vibrant flavor of matcha, which adds a touch of elegance and earthiness that complements the sweetness of the cream. Each slice reveals a beautiful interplay of colors and textures, making it the perfect centerpiece for any gathering.
### Ingredients
**For the Matcha Crepes:**
– 1 cup all-purpose flour
– 2 tablespoons matcha powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 3 large eggs
– 2 cups whole milk
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– Extra butter for cooking
**For the Whipped Coconut Cream:**
– 1 can (13.5 oz) full-fat coconut milk, chilled overnight
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
**Optional Garnish:**
– Fresh berries (strawberries, raspberries, or blueberries)
– Matcha powder for dusting
### Instructions
Prepare the Crepes:
In a large mixing bowl, whisk together the flour, matcha powder, sugar, and salt until well combined.
In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, whisking until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring until a lump-free batter forms. Let the batter rest for 30 minutes at room temperature.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the batter into the center of the pan, tilting the pan to spread the batter evenly.
Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip the crepe and cook for another 1 minute. Transfer to a plate and repeat until all the batter is used, stacking the crepes as you go.
Make the Whipped Coconut Cream:
Open the chilled can of coconut milk, and scoop out the solidified cream into a mixing bowl, leaving the liquid behind.
Using an electric mixer, beat the coconut cream on medium speed until fluffy and smooth. Add the powdered sugar and vanilla extract, continuing to beat until well combined and creamy.
Assemble the Crepe Cake:
Place one crepe on a serving plate. Spread a thin layer of whipped coconut cream over the crepe.
Add another crepe on top and repeat the process until all crepes are stacked, finishing with a layer of whipped cream on top.
Chill the cake in the refrigerator for at least 1 hour to help it set.
Decorate the top with fresh berries and a light dusting of matcha powder for an extra touch of flair.
Slice and serve:
When ready to serve, slice the cake into wedges, revealing the beautiful layers.
Enjoy your Matcha Crepe Cake as a delightful dessert that brings the warmth of family traditions to your table! Each bite is a reminder of cherished memories, now with a modern twist that everyone will love.