Matcha Crepe Mille Feuille


Serves 8


400ml whole milk

3 tbsp caster sugar

4 medium eggs

25g unsalted butter

130g plain flour

30g corn flour

5g baking powder

30g matcha powder

250g double cream

3 tbsp caster sugar

2 tsp matcha for dusting 

Warm milk, butter and sugar into a saucepan. Beat the eggs and add the milk to them slowly.

Sieve the flours, baking powder and matcha into liquids and whisk well. Pass through a fine sieve a few times to ensure lump are removed. Leave to rest in the fridge for one hour (VITAL TO ALLOW TO REST).

Whip cream to a stiff peak while adding the sugar slowly. Keep in fridge until needed

Once batter has rested put a frying pan on the stove on a high heat and spray with grease. Once hot enough gently add enough of the batter to frying pan to just cover the base. Cook for pancake for two minutes once its cooked flip over and cook for a further 30 seconds. Remove pancake and put on greaseproof paper, allow to cool. Repeat process till batter is finished. Should make 12-13 pancakes.

To build the cake start with one pancake and spread the whipped cream over leaving a gap on the edge of the pancake. Repeat the process to all pancakes. Once finished cover with cling film and place in the fridge with a plate on top and press gently. Leave to rest for 3 hours.

Once rested remove clingfilm and dusting with matcha powder. Cut and enjoy.