Make Matcha Mille Crepe

What’s on my desk today? Something for the non-bakers like me. My friend T.K. made this cake for New Year’s Eve and it was a hit. Afterward, I had to ask her if she would make it again for you guys and share her simple recipe.

Fun facts about the cake:

– It requires at least 70 layers! The one we made is about 70 or more layers. We stopped counting.

– You can substitute with gluten-free flour, Stevia, and coconut milk

– It must be eaten that day! All of it. (really! It doesn’t taste great after refrigeration because it hardens and you want the crepes to keep its fluffiness and moisture. I learned this the hard way.)

– There are so many health benefits to green tea!

– I think this is a great cake to make with your little one 🙂

How to make (3 parts):


Matcha Crepe Batter:
  • 1 cup gluten-free flour (or you can use all-purpose flour)
  • 1 cup whole milk (or coconut milk)
  • 1/2 cup water
  • 4 eggs
  • 5 tablespoons of melted butter
  • 2 tablespoons of sugar (or Stevia)
  • pinch of salt
  • 1.5 tablespoons matcha
> Sift dry ingredients into a large mixing bowl [*this is key to making sure that your batter is smooth, silky, and lump-free!]
> Combine all batter ingredients in the bowl and whisk until smooth
> Refrigerate while you make your matcha creme
Matcha Creme:
  • 1.75 cups of heavy whipping cream
  • 5 tablespoons of confectioner’s sugar
  • 1.5 tablespoons matcha
> In a large mixing bowl, start whipping with a whisk (or an electric mixer on low-medium speed) your heavy whipping cream
> Slowly add your sifted confectioner’s sugar and matcha
> Whip until medium peaks form
> Chill
Assembling your mille crepe:
> In a small circular pan heated with a bit of butter on low-medium heat, add about 2-3 tablespoons of your batter and turn the pan until a very thin layer of batter coats the bottom
> Let that cook for about 2 minutes or until the edges are slightly crisped and then flip over the crepe using a rubber spatula and cook the other side for an additional 45-60 seconds
> Cut four small rectangles of wax or parchment paper to line the dish or cake stand that you will serve your mille crepe on and overlap the paper to cover the sides of the plate
> Put your base crepe in the middle of the plate and spread a thin layer of the matcha creme (about 1-2 tablespoons) on the crepe [*It’s best to let your crepes cool a bit before assembling the mille crepe so the matcha creme doesn’t melt all over the place.]
> Add another crepe on top and repeat with creme in between until all of your crepes have stacked. Do a few at a time and then put into the refrigerator for cooling. Continue to repeat making crepes crepes until you run out of batter
mimitoday matcha mille crepe DSC_0144
> With the rest of your matcha creme, pour on the top of your mille crepe and spread it around the top and sides
mimitoday matcha mille crepe DSC_0180
> Let that chill in the refrigerator for about 10 minutes

> Top with raspberries and let chill for an additional 10 minutes [*if your crepes move around you can stick small toothpicks or skewers to support them along the edges while the matcha creme is setting in the refrigerator]

> Lightly dust the top of the cake with some confectioner’s sugar
Continue to repeat making crepes crepes until you run out of batter DSC_0226
> Remove the the wax paper from your plate and serve chilled!
mimitoday matcha mille crepe 2

How delicious does this look?!!

mimitoday matcha mille crepe 5

mimitoday matcha mille crepe DSC_0283

Meet your chef for today! Thien Kim (aka T.K.)

Other than not-baking, T.K. is a Product Manager at PopSugar.

When I first met T.K. on New Year’s Eve, she told me that it was her first time ever making the cake. I asked her if baking was her hobby and she responded, “no.”  Then we got into the conversation, “What compelled you to make this cake then because it doesn’t look like a simple Betty Crocker out-of-a-box cake?”

T.K., born and raised in the Bay Area, had moved to New York for a few months in 2014 and realized that being in New York was uncomfortable at times for her but she loved it. She felt alive and she felt as if she was learning more by being in uncomfortable situations. Her goal when she moved back to San Francisco, was to consciously continue to do uncomfortable things at least once a week! So this cake was one of those projects she took on. Impressive. I like her attitude!

T.K.’s style

This was her first time visiting me at my home but it almost looked as if she got the memo to match it. 🙂 I loved that her grocery shopping bag was her beautiful Celine. It’s the most stylish grocery bag Whole Foods has used to bag groceries, I’m sure of this. She’s stylish AND eco-conscious.


Her sneakers are from Loeffler Randall, leggings from Veda, sweater from & Other Stories, beanie from Everlane, rings from The Fancy, and apron is mine from One Kings Lane.

Thanks T.K. for sharing this recipe with us and feeding me! I can’t take credit for any of this “making”… but I will say I did inhale the piece she cut for me!

mimitoday matcha mille crepe DSC_0287

Photos taken with Nikon D40

Leave me a note!