Matcha Vanilla Crepe Cake
LIANN__B
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NIKO NEKO
liann__b is a home cafe on instagram that brings you a cozy cafe atmosphere without having to leave your home. Inspired by her cafe hopping days, this home cafe allows her to recreate those moments and express her creativity by coming up with her own favourite recipes. The recipes that she creates are just as mesmerising as it is convenient and simple to make, guaranteed to produce a mouth-watering dish ready to be photographed and served.
“I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.”
Liann B / @liann__b
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RECIPE
Matcha Vanilla Crepe Cake (Flourless + High Protein!)
by @liann__b
Recipe uses a 8x3" loaf pan
Preparation: Less than 10mins + 10mins refrigerating the batter
Cooking time: 8mins +-
Total time: 28mins +-
Ingredients
Matcha Crepe (For 5 pcs of 4-inch crepes)
1 Large Egg
2g Stevia/Sugar
4g KIKU / Matcha powder
30g Milk (can substitute to any milk or just water)
15g Whey Protein Vanilla Flavour
2g Vegetables Oil
1/4 tsp Baking Powder
Vanilla Crepe (For 5 pcs of 4-inch crepes)
1 Large Egg
2g Stevia/Sugar
25g Milk (can substitute to any milk or just water)
15g Whey Protein Vanilla Flavour
2g Vegetables Oil
1/4 tsp Baking Powder
Cream cheese frosting (For 10pcs crepes)
60g Cream Cheese (Can substitute to Light/Non Fat)
80g Vanilla Flavour Greek Yogurt
5g Stevia/Sugar (Optional depends on the sweetness of the greek yogurt)
Strawberries (Optional/ Any fruits of your choice)
Method For Crepe Batter
- Mix KIKU / Matcha powder & milk until fully dissolved, add whey protein powder & baking powder, whisk until fully dissolved. It is recommended to use a hand mixer on this step due to less liquid in this mixture, which is harder to dissolve properly & creates clumpy batter. (I'm using YUKIWA / Matcha Mixer for the whole recipe!)
- After getting a smooth batter, add egg, sugar & oil, mix well.
- Make sure the batter has no clumps, & the batter is ready to cook!
- Repeat the same steps with Vanilla Crepes ingredients.
Note:
Keep the batter in the refrigerator for more than 10 minutes before cooking, it creates thicker consistency and helps prevent the crepes from breaking.
Method To Cook Crepe Layer
- Set a 4-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with a paper towel (don’t worry, oil is applied thinly). Gently stir the batter right before scooping, (otherwise, the batter will be too thick toward the end). Pour the batter just enough to cover the bottom of the frying pan, about 2tbsp for my pan.
- Cook for 20 seconds without touching. By now you’d see the outside edge of the crepe getting a tiny bit crispier. Use a spatula to flip the crepe.
- Cook the other side for 5 - 10 seconds. Transfer to a clean surface such as a cutting board and allow the layers to cool to room temperature before stacking them.
Note:
- Swirl the pan slowly to make a perfect circle crepe.
Method To Prepare Frosting
- In the bowl with yolk, mix cream cheese, greek yogurt & sugar until smooth & creamy.
- Cut fruits in thin slices.
Method To Assemble
- First, place 1 piece of crepe on your working surface. Spread the cream cheese evenly from the middle.
- Place another crepe on top and spread cream cheese evenly. You may add the fruits on any layers you preferred.
- Continue this process until the last crepe is placed on top.
- Refrigerate cake for at least 2 hrs or until frosting has firmed up, it will be much easier to slice after refrigeration and won't slide apart. To serve, dust with more matcha powder or powdered sugar if desired.
