Green Tea Crepe Cake

Green Tea Crepe Cake recipe

Martha Stewart's Green Tea Crepe Cake was featured in the Green Tea episode of Martha Bakes.

Prep time: 30 Minutes

Cook time: 1 Hour, 10 Minutes

Total time: 1 Hour, 40 Minutes

Yield: 8-10 servings

Course:
Cuisine:

Ingredients

  • For the Crepes (makes about 24):
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon coarse salt
  • 2 ¼ cups whole milk
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 ½ sticks (12 tablespoons) unsalted butter, melted, plus more for pan
  • For the Assembly:
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon matcha
  • For the Green Tea Pastry Cream:
  • 3 cups whole milk
  • ½ cup sugar
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • Pinch of coarse salt
  • 2 tablespoons matcha
  • 6 large egg yolks
  • 6 tablespoons cornstarch
  • 3 tablespoons unsalted butter
  • 1 ½ cups heavy cream

Directions

  1. For the Green Tea Pastry Cream: In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, slowly pour about ½ cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.
  3. Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.
  4. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
  5. Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.
  6. For the Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
  7. Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
  8. For the Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread _ cup pastry cream over crepe, leaving _-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
  9. Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.
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