i adapted my recipe from zencancook
For the green tea crepes:
1cup all purpose flour
1/2 cup lukewarm water
4 large eggs
4 tablespoons unsalted butter (melted)
3 tablespoons sugar
a pinch of salt
3tablespoons matcha powder
Combine everything by hand/whisk. Cover with plastic wrap and refrigerate for an hour. Use a 6inch nonstick pan (i assume you’re like me and don’t have a crepe pan..). Spread a little butter in the pan, then pour 3/4 ladle full of batter into the pan (low heat). Spread the batter around in a circular motion. When the edges start to brown/dry up (trust me you’ll know when it’s time) then flip the crepe using two spatulas. Cook for another 30seconds, and you’re done with 1! 14 more to go ((:
(i usually prop the crepe up using a spatula, and then use my hands to flip it, it does not tear as easily and it’s not that hot since its on low heat)
For the cream
2 cups whole milk
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla extract
2 tablespoons butter (melted)
1/2 cup heavy cream
Boil the milk. Whisk the yolks, sugar and cornstarch. Add the hot milk to the yolk mixture slowly while whisking the resulting mixture. Pour the mixture back in the pot and add vanilla extract. Bring to boil while whisking (if its thick, you’re on the right track) and let it continue boiling for a minute. Refrigerate the custard. Just before use, fold in the whipped cream.
To assemble, just lay 1 crepe on the plate, spread a layer of cream, and then add the crepe again (you get the point). Chill for another 1-2 hours before serving. SERVE IT COLD!
This is what it should look like ((:
the tastier one had a lot more layers and a lot more filling ((: im getting better at this crepe cake thing!