Ingredients:

  • 240g All-Purpose Flour, sifted
  • 15g Ceremonial Grade Matcha Powder
  • 50g Granulated Allulose or Sugar
  • 0.5 tsp Salt
  • 4 Large Eggs, room temperature
  • 600ml Whole Milk, slightly warmed
  • 50g Unsalted Butter, melted and browned
  • 1 tsp Vanilla Extract
  • 480ml Heavy Whipping Cream, cold
  • 115g Mascarpone Cheese
  • 60ml Honey or Maple Syrup
  • 5g Matcha Powder, sifted (for cream)

Instructions:

  1. Brown the butter. Melt 50g unsalted butter in a small pan until it smells nutty and shows brown flecks.
  2. Combine 240g flour, 15g matcha, sugar, and salt in a large bowl. Sift twice to ensure no green clumps remain.
  3. Mix 4 eggs and vanilla, then slowly stream in 600ml warm milk and the browned butter.
  4. Gradually whisk the liquid into the dry ingredients until smooth. Chill for at least 2 hours to relax the gluten.
  5. Lightly grease your pan over medium low heat. Pour 1/4 cup batter, swirling quickly to coat the bottom.
  6. Cook for 60-90 seconds until the edges look lacy and dry, then flip for 30 seconds.
  7. Stack crepes with parchment paper between them. Wait until they are cold before adding cream or the cake will slide.
  8. Whip 480ml heavy cream, mascarpone, honey, and 5g matcha until stiff peaks form.
  9. Place one crepe down, spread a thin layer of cream (about 3 tablespoons), and repeat until you have 20 layers.
  10. Refrigerate the assembled cake for at least 4 hours. This sets the cream so you get clean slices.