Matcha Ginger Mille-feuille Crêpe Cake

I have been feeling a bit uninspired lately in the kitchen. I don’t know if I, like many others, am suffering from winter blues, or if I am just going through “Foodie’s block”. Either way, I got some pretty exciting news yesterday and this weird “block” I was experiencing, instantly lifted. Even still, It’s funny how the prospect of a new journey can bring about such bittersweet emotions. I’ve realized I am the poster child for bittersweet emotions. I experience them when I’m leaving home to go on vacation for a week (or even a weekend), I even experience them when I watch the series finale of any show I have developed an attachment to! No, seriously.. whether the finale is happy or sad, I will shed tears. Closing one chapter and beginning another always brings about mixed emotions. This was the idea behind this bittersweet matcha ginger mille-feuille (does anyone really know how to pronounce this?!) crepe cake. I am a green tea fanatic. Jasmine green tea, lavender green tea, tulsi green tea, ginger green tea, even just straight up! It is my kryptonite. So you can only imagine how crazy I went when I first had a version of this cake. The subtle bitter taste of matcha does wonders on the lightness of the crêpes as well as the not-too-sweet créme. Unfortunately, I wasn’t able to get the texture of the créme right but hey, that’s what this is for right? The successful experiments as well as the unsuccessful ones. For all you New Yorkers, this was my play on the Lady M’s version. Although I’ve never tried Lady M’s specifically, I have heard amazing things. Hopefully one of these days I will make my way over there but for now, here is Lady K’s! 🙂

What you’ll need..

For the Crêpes..

(Makes about 10 crêpes)

– 1 cup flour

– 1 2/3 cups milk

– 2 Tbsp powdered sugar

– 1 Egg

– 1 Tbsp vegetable oil

– 1/2 tsp salt

– 2 tsp Grated Ginger

– Splash of Vanilla

For the Matcha Créme

– 2 cups Heavy whipping cream

– 3 Tbsp powdered sugar

– 2 Tbsp Matcha powder

How to put it together..

For your crêpes..

– Beat all your crépe ingredients together and set aside for 15 mins

– Grease a non-stick pan with butter or Pam spray

– Over very low heat, take a tablespoons worth of your mixture and draw a periphery around the pan. Using the back of a wooden spoon, quickly spread the mixture from the periphery to the center of the pan (It is supposed to look like a very flat and thin pancake).

– Once the batter starts forming light bubbles, flip the crépe over allowing the other side to lightly brown. Stack cooked crépes aside on a plate and separate with wax paper

For your créme..

– Beat together whipping cream and sugar until soft peaks form

– Boil 2 Tbsps of water with 1 Tbsp Matcha powder until a paste forms

– Beat in paste with créme and allow to set in fridge for an hour

Assemble your cake..

– Lay out 1 crêpe on a plate and spread your créme over it. Stack another crêpe over it and repeat process until all crépes have been used

– Sprinkle Matcha powder on the top layer for garnish and enjoy 🙂