Ingredients
The crêpes
- 60 g unsalted butter
- 600 ml whole milk
- 200 g plain flour
- 5 tsp Matcha powderSuperboba
- 50 g caster sugar
- 4 eggs
- 1 pinch salt
The cream
- 500 ml double cream, well chilled
- 3 tsp Matcha powderSuperboba
- 60 g icing sugar
- 1 tsp vanilla extract
Steps
Melt the butter in a wide non-stick pan and let it colour very slightly, then pour it out and reserve. Warm the milk in the same pan without letting it simmer.
Whisk the flour, sifted Matcha and sugar in a large bowl. Beat in the eggs, then add the browned butter and the warm milk gradually, whisking to a batter about the thickness of single cream.
Strain the batter through a sieve and rest it 30 minutes. Straining and resting is what gives you crêpes with no lumps and no bubbles.
Set a non-stick pan over medium heat. Pour in a scant quarter cup of batter and immediately tilt and rotate the pan so it covers the base in a thin even film. Cook until the edges lift and the underside is set, about a minute, then flip for twenty seconds.
Stack the finished crêpes on a plate as you go and let them cool completely. Expect the first two to be practice.
Whip the cream with the icing sugar, sifted Matcha and vanilla to soft peaks. Stop early, since it firms up as you spread it.
Trim the crêpes to a uniform circle with a plate or ring as a guide. Lay one down, spread a thin layer of cream, and repeat. Thin layers, twenty or so high.
Chill at least two hours before slicing. Dust the top with a little sifted Matcha just before serving.
Good to know
- Thin cream layers. A thick one makes the stack slide sideways when you cut it.
- The first crêpes are always wrong. Cook the lot before you start assembling and pick the best twenty.
- It genuinely improves overnight, so this is a make-ahead dessert rather than a same-day one.
