Matcha Creppe Mille Cake


Recipe Inspiration

Mille crepe cake is on trend this season, and can be found with many different flavor combos. We thought a matcha mille crepe cake would make for a stunning dessert, and when combined with fresh raspberries and cocoa powder it makes for a beauty centerpiece. It’s not overly sweet, but tastes divine. Enjoy with a cup of coffee, or tea.

** Please note that you will need to triple this recipe. Please do in 3 separate batches to avoid overflowing the blender.


·       1 cup all-purpose flour

·       1.5 Tbsp Jin-Ai Organic VelveTea matcha powder

·       1 Tbsp. white sugar

·       ¼ tsp. salt

·       1 1/3 cups milk

·       3 large eggs

·       3 tbsp. unsalted butter, melted

·       Extra butter for frying


·       Fruit

·       Condensed milk or fluffy white icing 

·       Cocoa powder


  1. Blend all ingredients in a blender or in a medium bowl, with a whisk until free of lumps, do not overmix. If using a blender, scrape down sides with a rubber spatula to incorporate all of the flour.
  2. Set in the fridge for at least 1 hour. Repeat with the other 2 batches.
  3. Heat a pan over medium heat with 1 tsp. butter or coconut oil. Once hot, pour batter into the pan and swirl to coat the entire bottom. Cook for about 1-2 minutes each side until lightly browned. Repeat until all batter is used.
  4. Set crepes onto parchment paper and let cool.
  5. Layer cooled crepes with condensed milk or icing and stack on a cake plate, until all crepes are used. If using condensed milk please note that it will be very drippy, and you will want to cool in your fridge to set.


Ricardo Viejo