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Matcha Mille Crepes Strawberry Mille Crepes | MINOSUKE SWEETS's recipe transcription

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MINOSUKE SWEETS

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Ingredients

Soft flour (for dough) : 70g
Matcha (for dough) : 10g
Granulated sugar (for dough) : 40g
Salt (for dough) : 1 knob
Egg (for dough) : 2 pieces
Vegetable oil (for dough) : 15g
Milk (for dough) : 250g
Matcha (for matcha paste) : 15g
Granulated sugar (for matcha paste) : 15g
Hot water (about 40 ℃) : 15g
Fresh cream : 400ml
Granulated sugar : 35g
Matcha (for finishing) : Appropriate amount

Time required

60minutes

Procedure

1) Make crepe dough 00:19
Sift the cake flour, green tea, granulated sugar and salt into a bowl and mix.
Add eggs and vegetable oil and mix.
Add milk in 2 portions and mix well each time.
Let it rest in the refrigerator for about an hour.
2) Bake crepe dough 01:25
Before baking the dough, strain the dough with a colander.
Use a 20 cm frying pan to warm.
Remove the heat from the bottom of the frying pan with a wet cloth and then bake the crepe dough.
If both sides are baked, put them on a plate. Bake about 18 pieces.
3) Make matcha paste 03:01
Mix the sifted matcha, granulated sugar, and hot water to make a paste.
4) Make matcha cream 03:36
Put fresh cream, granulated sugar and matcha paste in a bowl and mix.
Whisk while cooling with ice water.
5) Mold 04:06
Cut out the baked crepe dough with a 15 cm cercle.
Apply crepe and matcha cream of the same size.
Just before eating, sprinkle with matcha (powder) to finish.

Point

・ About 18 pieces of crepe dough are baked, but 15 pieces are used for assembly in consideration of failure.
・ Be sure to sift the cake flour, green tea, granulated sugar, and salt to prevent lumps before using.
・ By straining the crepe dough just before baking, it will have a smooth and palatable finish.
・ Please note that the matcha cream will melt out if the crepe dough is not cooled well.