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Dessert Superfood: Green Tea Crepe Cake Recipe

Dessert Superfood: Green Tea Crepe Cake Recipe

Green tea powder is not just for beverages - it can also be used in cooking! One of the most delicious ways to use this powder is to bake it into a cake. We chose the following green tea crepe cake recipe for its light, airy texture and fabulous health benefits.

Green tea powder (known as matcha powder in Japan) is a rich source of antioxidants. In fact, green tea powder contains 10x the number of antioxidants as tea brewed from leaves!* It also contains several vitamins, minerals plus fiber. All of these nutrients work to detox the body and naturally boost energy without the jitters and crash caused by coffee.

Our favorite part about this Green Tea Crepe Cake Recipe is that its beautiful green color is 100% natural - just the way we like it. In fact, we use tea and other spices to develop rich, 100% natural coloring in all our products. There's something so satisfying about being able to enjoy a meal without worrying about harmful ingredients. To make this dessert even healthier, swap half or all of the flour for white whole wheat flour.

Green Tea Crepe Cake Recipe

Ingredients for Batter:

  • ¼ cup + 1 Tbsp butter, melted
  • 3 cups warm milk
  • 6 large eggs
  • 1 ½ cups + 1 Tbsp all-purpose flour, sifted
  • 3 Tbsp green tea (matcha) powder, sifted
  • 1 pinch salt
  • ½ cup sugar

Ingredients for Filling:

  • 1 Tbsp powdered gelatin
  • 4 Tbsp ice cold water
  • 3 cups heavy cream
  • ⅓ cup powdered sugar
  • 2 Tbsp green tea (matcha) powder, plus more for dusting

To make crepes:
In a large mixing bowl, mix the eggs, flour, green tea powder, sugar and salt. Stir in the warm milk and butter until the batter is smooth, then cover and refrigerate 4-8 hours or overnight.

Remove batter from refrigerator and bring to room temperature. Heat 8" - 9" skillet over medium-high. Add a thin layer of butter and swirl to coat. When pan is hot, pour slightly less than ¼ cup batter into pan and quickly swirl so batter evenly coats bottom of the pan. Flip crepe when bottom lightly browns and top looks dry. Cook for 30 seconds on the other side, then transfer to a plate. Repeat this until batter is gone, stacking the crepes on top of each other. Cover and refrigerate until cooled completely. Makes 20 - 25 crepes.

To make filling:
In small bowl, mix the gelatin and cold water. Let sit 5 minutes. In a large bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. Gently warm the gelatin to dissolve, either over a double boiler or in the microwave. Do not let the mixture boil. Pour the gelatin mixture and green tea powder into whipped cream while mixing. Beat on medium-high speed until stiff peaks form.

To assemble:
Lay a crepe on a cake plate and cover with a thin layer of filling. Place another crepe directly on top and repeat layers until crepes are gone. Spread remaining filling on top. Dust with matcha and decorate with icing gel pens (optional). Chill for an hour to allow cake to set before serving.

Recipe adapted from A Pretty Cake Machine
*Matcha Source