10 Serves
93 Mins
In a large mixing bowl, whisk together the flour, matcha powder, and sugar until well combined.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
143 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
323 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
38 g / 50 gSaturated Fat
18 g / 20 gCholesterol
85 mg / 300 mgCaffeine
30 mgNet Carbs
61 gAlcohol
0 g
Add the eggs and milk to the dry mixture, whisking until smooth, then stir in the melted butter to create the crepe batter.
Heat a non-stick skillet over medium heat and cook thin layers of batter for about 1-2 minutes per side until set, repeating until all batter is used.
Using a stand mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Assemble the cake by layering each crepe with a thin spread of the whipped cream mixture until all crepes are stacked.
Chill the assembled cake in the refrigerator for at least one hour before slicing and serving.
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Mexican
Italian