A mille crepe cake is a dessert that speaks of elegance and patience. While its name means “a thousand crepes,” this stunning version uses decaf matcha to create a beautiful green hue and distinctive earthy flavor, all without the caffeine. It’s the perfect treat for any time of day—a wonderful centerpiece for a gathering or a quiet indulgence just for you. Each thin, tender crepe is carefully cooked and stacked with a light, fluffy whipped cream filling, resulting in a cake with a unique, soft texture and a harmonious blend of flavors.
Ingredients
For the Decaf Matcha Crepes (makes approx. 20 crepes):
- All-Purpose Flour: 1 cup (120g)
- Granulated Sugar: 2 tablespoons (25g)
- Decaf Matcha Powder: 1.5 tablespoons (12g), sifted
- Salt: 1/4 teaspoon
- Large Eggs: 3
- Whole Milk: 1.5 cups (360ml)
- Unsalted Butter: 3 tablespoons (42g), melted
For the Whipped Cream Filling:
- Cold Heavy Whipping Cream: 2 cups (480ml)
- Powdered Sugar: 1/2 cup (60g), sifted
- Vanilla Extract: 1 teaspoon
For Decoration:
- Decaf Matcha Powder: 1 teaspoon, for dusting
Instructions
- Make the Crepe Batter: In a large bowl, whisk together the flour, granulated sugar, sifted decaf matcha powder, and salt. In a separate bowl, lightly beat the eggs, then whisk in the milk and melted butter. Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
- Rest the Batter: Cover the bowl and refrigerate the batter for at least one hour. This allows the gluten to relax, resulting in more tender crepes.
- Cook the Crepes: Heat a non-stick pan (about 8 inches) over medium-low heat. Pour about 1/4 cup of batter into the pan and swirl to create a thin, even layer. Cook for 1-2 minutes until the surface looks dry, then flip and cook for another 30 seconds. Slide the finished crepe onto a plate. Repeat until all batter is used, stacking crepes as you go. Let the stack cool completely.
- Whip the Cream Filling: Using a chilled bowl and whisk, beat the cold heavy cream on medium speed until it begins to thicken. Gradually add the sifted powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
- Assemble the Cake: Place one crepe on your serving platter. Spread a thin, even layer of whipped cream over it. Place another crepe on top and repeat the process until you have used all the crepes, ending with a crepe on top.
- Chill the Cake: Loosely cover the assembled cake and refrigerate for at least 4 hours, or preferably overnight. This is crucial for the cake to set properly.
- Decorate and Serve: Just before serving, dust the top of the cake with decaf matcha powder using a fine-mesh sieve. Use a sharp knife to slice, wiping the blade clean between cuts for a neat presentation.
Let’s Begin Your Baking Adventure
The Key Ingredients
To begin, you’ll need a few key ingredients. For the crepes, you’ll use whole milk for richness, granulated sugar for a touch of sweetness, a few large eggs to bind everything together, and melted unsalted butter for a tender texture. The dry ingredients are simple: all-purpose flour, a pinch of salt to enhance the flavors, and the star of the show—high-quality decaf matcha powder. For the light and fluffy filling, you’ll need cold heavy whipping cream, powdered sugar, and a little vanilla extract.
Preparing the Delicate Matcha Crepe Batter
The first step is creating a perfectly smooth batter. In a large bowl, whisk together the flour, sugar, sifted decaf matcha, and salt. In a separate bowl, whisk the eggs before slowly pouring in the milk and melted butter. Gradually add the wet ingredients to the dry, whisking until just combined. Be careful not to overmix! For the most tender crepes, let the batter rest in the refrigerator for at least an hour. This allows the flour to fully hydrate and the gluten to relax.
The Art of the Paper-Thin Crepe
Cooking the crepes is a satisfying process that just takes a bit of practice. Heat a non-stick pan over medium-low heat and lightly grease it. Pour about a quarter cup of batter into the center, immediately swirling the pan to spread it into a thin, even circle. Cook for about one to two minutes, until the edges begin to lift, then gently flip and cook the other side for another 30 seconds. The crepes should be just set, not browned. Slide each cooked crepe onto a plate and allow the stack to cool completely.
Whipping Up the Light & Fluffy Filling
While the crepes cool, prepare your whipped cream. It’s crucial to use very cold heavy whipping cream and a chilled mixing bowl and whisk to help the cream whip up to its full, stable volume. Using an electric mixer, whip the cream on medium speed until it starts to thicken, then gradually add the powdered sugar and vanilla. Continue to whip until stiff peaks form—that’s when the peak holds its shape when you lift the whisk. Be careful not to overwhip, or it can turn into butter!
Building Your Multi-Layered Masterpiece
Now for the fun part! Place one cooled crepe on your serving plate and spread a thin, even layer of whipped cream over it using an offset spatula. Place another crepe on top, press down gently, and repeat the process until you’ve used all your crepes, ending with a final crepe on top. Aim for about 20 beautiful layers!
The Crucial Chilling Period
Once your cake is assembled, it needs to chill. This is a very important step that can’t be skipped! Cover the cake loosely and place it in the refrigerator for at least four hours, but overnight is even better. During this time, the cream will set, the flavors will meld together, and the crepes will soften to create that signature melt-in-your-mouth texture. This also makes the cake much easier to slice neatly.
Decorating and Serving Your Creation
Before serving, you can add a final decorative touch. A simple, elegant dusting of decaf matcha powder over the top is a beautiful way to finish the cake. When you’re ready to serve, use a very sharp, thin knife, wiping it clean between each cut to get those perfect slices. This cake is best served chilled, straight from the refrigerator, so you can savor the delicate layers and the subtle, wonderful flavor of matcha.
How to Store Your Cake
Your Decaf Matcha Mille Crepe Cake can be stored, covered, in the refrigerator for up to three days. The flavors may even deepen after the first day! This cake is not ideal for freezing, as the texture of the whipped cream can change upon thawing, so it’s best enjoyed fresh.
