Recipe: Homemade 32-layer Uji matcha mille crêpeKollecting Koordinates - mille crepe recipe

Why spend money on Lady M when you can make your own mille crepe at home? 20 layers? Pft, check out this 32-layer homemade matcha mille crepe recipe. It’s SUPER easy, but also super time consuming.

This recipe makes a 6″ cake with 32 layers. Put your own spin on it; use this base recipe to make any flavour you fancy (i.e. chocolate, earl grey, matcha, original + fruit, etc).

Kollecting Koordinates - mille crepe recipe

Mille crepe recipe

Ingredients

BATTER

  • 45g unsalted butter
  • 350g milk (almond or soy milk also works)
  • 3 eggs
  • 110g flour (I used 50g cake flour and 60g bread flour because I don’t have AP flour)
  • 50g sugar
  • pinch of salt

For this matcha mille crepe recipe I added 3 heaping spoons of Uji matcha we brought back from Kyoto.

FILLING

  • 400ml whipping cream
  • As much/little icing sugar depending on your sweetness preference
  • Matcha powder to taste (substitute for cocoa powder, vanilla, or whatever flavour you like)

Read more: How to see Kyoto in 2 days

Kollecting Koordinates - mille crepe recipe

Uji matcha from Kyoto Japan

Prep work

BATTER

  1. Melt butter on the stove top in a small saucepan over medium heat, remove from heat once it turns slightly brown
  2. Heat milk in microwave on high for 1-2min
  3. Whisk eggs, flour, sugar, salt, and matcha powder in a big bowl
  4. Add butter and milk to mixture, whisk until smooth
  5. Chill batter in the fridge for at least 2 hours

Note: Chilling lets the gluten relax which improves the flavor and texture of your crepes. I’ve made batter before without letting it chill and the texture was slightly rubbery… so be patient and allow the gluten work its magic!

FILLING

  1. Chill mixer bowl and whisks in fridge for at least 20 minutes
  2. Whisk whipping cream, sugar and matcha powder in cold bowl on high speed until stiff peaks form

Directions

  1. Remove batter from fridge and stir thoroughly (always stir before making the next crêpe)
  2. Heat a 6″ non-stick pan on low heat, brush pan with a very thin layer of oil
  3. Scoop batter with a small ladle into the pan and swirl it around to coat entire surface (it’s all in the wrist!)
  4. Loosen the sides with chopsticks and flip the crêpe after 45 seconds or so, until the top dries
  5. Cook for another 30 seconds and remove crêpe from pan
  6. Repeat until all layers are done! You should be able to make 32 layers with this recipe
  7. Assemble; spread a thin layer of cream on crêpe. Repeat
  8. Chill cake in fridge for 2+ hours. Dust with icing sugar and matcha powder before serving!

Tip: Remove pan from heat when you add and swirl the batter. This will prevent your crêpe from cooking too quickly.

Tip: Make sure you cook the crêpes on low heat, otherwise the crêpe won’t cook evenly.

Tip: Remove pan from heat when you flip. The easiest way is to loosen the edges with chopsticks, gently pick up the crêpe with your fingertips and flip, and smooth it out with a spatula.

Kollecting Koordinates - mille crepe recipe

a small ladle of batter for each crêpe

Kollecting Koordinates - mille crepe recipe

use chopsticks to lift the sides, gently pick crêpe up with finger tips and flip, even out with a spatula

Kollecting Koordinates - mille crepe recipe

suuuuuuper thin crepes!

Kollecting Koordinates - mille crepe recipe

spread a thin layer of cream in between each crêpe

Kollecting Koordinates - mille crepe recipe

dust with matcha powder and ta-da! Youre done!

Kollecting Koordinates - mille crepe recipe

cross-section of this 32-layer baby

Make sure you let the batter chill in the fridge! I made this strawberry and kiwi mille crepe without chilling and while it was good, it was on the rubbery side. Look at the difference in the texture and thickness.Kollecting Koordinates - mille crepe recipe

The finished product: super soft, melt in your mouth homemade matcha mille crepe!Kollecting Koordinates - mille crepe recipe

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Kollecting Koordinates - mille crepe recipe

Recipe: Homemade Lava Cheese TartsLava Cheese Tart

Lava cheese tarts have gotten extremely popular in Asia. People line up for hours at Pablo’s and Uncle Tetsu’s just to get their hands on a piece of this cheesy goodness. Why wait in line when you can make your own?!

For the amount of pastries I eat, it’s important for me to modify and tweak recipes so that they’re not as unhealthy, but taste just as good. I always use organic soy milk when I bake and cut down on the sugar and butter.

Tip: I use a scale instead of using tablespoons or cups. It makes life a lot easier since I don’t have to wash the tools every time I measure a different ingredient. If you don’t have a scale, get one because they are amazing for baking!

Lava Cheese Tart

We’ll make the tart shells and filling for these lava cheese tarts separately.

Tip: If you don’t want to make everything from scratch, you can cheat and buy pre-made tart shells or puff pastry. But why take away the fun! You’ll feel much more accomplished otherwise 🙂

tools you need

  • 6-cup jumbo muffin pan
  • 1 of those big glass Pyrex measuring cups
  • 1 big pot
  • a scale if you have one

ingredients

tart shells

  • 210g of cake flour
  • 60g of icing sugar
  • 110g of butter
  • 20g of an egg (this is about half a beaten egg)
  • 30g of soy milk (you can use regular milk)
  • dash of salt

filling

  • 190g of cream cheese
  • 110g of mascarpone
  • 105g of heavy cream (whipping cream)
  • 30g of soy milk
  • 65g of sugar
  • 10g of lemon juice
  • 13g of corn starch
  • 1 egg yolk

prep work

  1. Bring butter and cream cheese to room temperature (just leave it on the counter for 10min or so, cut it into smaller chunks to speed up the process)
  2. Sift 210g of cake flour and 60g of icing sugar together
  3. Beat the whole egg and measure 20g (or divide it into just a little under half if you don’t have a scale)
  4. Clear out enough space (for your muffin tray) in your freezer

Lava Cheese Tart

how to make lava cheese tarts from scratch

tart shells

  1. Add 110g of butter (that’s been softened at room temperature) to the sifted flour and icing sugar.
  2. Mix the two together with a fork until the butter is blended in with the flour and icing sugar. (this might take a while)
  3. Create a hole in the middle of your mixing bowl and add a dash of salt and the liquids: (20g of an beaten egg and 30g of soy milk)
  4. With your hands, knead everything together to form a dough. (this will get messy!)
  5. Don’t overknead it. The buttery dough is ready when you can no longer see flour or sugar and the exterior is smooth.
  6. Wrap your dough with saran wrap and let it chill in the fridge for about 30min.
  7. Cover your counter with enough saran wrap (about the surface area of your muffin tray), and prepare another big piece of saran wrap that’s around the same size.
  8. Preheat your oven to 350ºF.
  9. Take your dough out from the fridge and roll it out in between the saran wrap layers until it’s as wide and long as your muffin tray.
  10. Cut your flattened-out dough into 6 equal squares and place each piece in the muffin cups.
  11. Use your fingers to press, spread, and evenly fill the cups with your dough.
  12. Poke the bottom of each shell with a fork and let it sit for about 20min. This is to prevent the shells from shrinking when you bake them.
  13. Put your shells in oven for about 10mins. If your shells have shrunk when you remove them, just spread them out again with your fingers.

filling

  1. Put all your filling ingredients other than corn starch and egg yolk in the Pyrex glass (190g of cream cheese, 110g of mascarpone, 105g of heavy cream, 30g of soy milk, 65g of sugar, 10g of lemon juice) and heat it over a hot-water bath. This just means fill a pot quarter or halfway with water and heat it on the stove.
  2. Melt and mix your ingredients together over the hot-water bath until there are no clumps.
  3. Add 13g of corn starch and stir until it’s fully blended.
  4. Remove from heat and let it cool over an ice cube bath. (fill a big pot with ice cubes and chill your Pyrex glass in it)
  5. When it starts to thicken, pour the filling into the shell-lined muffin tins.
  6. Carefully place your masterpiece in the freezer. Set the timer for 60min.

glaze and bake

  1. Preheat oven to 360ºF and take your muffin tray out from the freezer.
  2. Beat 1 egg yolk. Brush the surface of each tart with a thin layer of egg yolk.
  3. Bake in the oven for about 10min.
  4. If the surface doesn’t change colour after 10min, broil your tarts until the surface turns golden brown.
  5. Remove from oven. Wait for about 5 minutes before removing each tart from the muffin tray.
  6. Serve!

The cheesy filling should OOZE out when you take a bite of these freshly baked lava cheese tarts.

Tip: They’re great chilled but even better warm. Just throw it into the microwave for 20-30 seconds to heat it up again.

Lava Cheese Tart

Lava Cheese Tart

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Kollecting Koordinates - lava cheese tarts recipe