Wafuu (Traditional Japanese Style) is Best ☆ Matcha Green Tea Mille-feuille ♪

Name: Wafuu (Traditional Japanese Style) is Best ☆ Matcha Green Tea Mille-feuille ♪
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 4 tbsp Matcha; 100 grams Sugar; 1 tsp Salt; 2 Eggs; 600 ml Milk; 300 ml Heavy cream; 250 grams Chunky sweet red bean paste (tsubu-an); 1 and 1/2 tablespoon Matcha; 400 ml Heavy cream; 5 tbsp Sugar; 1 1/2 tbsp Matcha

cookpad.japan @cookpad_jp

I made some ultra-thin crêpes to make a "mille-feuille" multilayered crêpe cake with some leftover crêpe batter and it was delicious, so I tried making a version with my favorite matcha tea flavor.

After making the batter, it's best to chill it in the refrigerator for about half a day in order for it to settle, but if you're in a rush, it's fine to make the crepes right away.
Adjust the amount of batter to make the crepes based on the size of your frying pan♪ Thoroughly heat the frying pan and then pour in the batter thinly and cook on low heat! Recipe by Hamumaki

cookpad.japan @cookpad_jp

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Ingredients

1 serving

[Crêpe Batter]
200 gramsBread (strong) flour
4 tbspMatcha
100 gramsSugar
1 tspSalt
2Eggs
600 mlMilk
[Red Bean Paste and Matcha Cream]
300 mlHeavy cream
250 gramsChunky sweet red bean paste (tsubu-an)
1and 1/2 tablespoon Matcha
[Matcha Cream]
400 mlHeavy cream
5 tbspSugar
1 1/2 tbspMatcha

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Steps

1

Add the flour, sugar, salt, and matcha into a large bowl (the photo shows light brown sugar).
2

Use a whisk to mix it together well.
3

Add the egg and 1/3 of the milk, and mix together well.
4

Stir in the rest of the milk.
5

Strain the batter though a sieve.
6

Use about 80% of a ladle of batter to make a crêpe.
7

Thinly oil a heated frying pan. Spread the batter around the pan by swirling it around.
8

When it begins to cook, use long chopsticks to gently pry up the edges from the pan.
9

Hold an edge with your hands, flip, and cook the other side for just a few seconds.
10

Layer the completed crêpes on a cutting board and let cool. You can make about 15-20 crêpes.
11

Fill a bowl with ice water. In a separate bowl, put in all of the ingredients to make the cream filling. ※Use one of the creams listed♪
12

Slowly stir the batter with a whisk and thoroughly mix in the tsubu-an. ※If you're omitting it, stir the batter until the matcha is thoroughly combined!
13

Beat the cream thoroughly.
14

Spread out one cooled crêpe and spread it thinly with cream filling.
15

Layer another crêpe on top of the crêpe from Step 14. Repeat.
16

Finish the layers with a crêpe, cover with plastic wrap, and neaten up the shape with your hands.
17

Slice as you like. (It's best to run the knife under hot water before cutting).
18

Optionally, decorate the top with powdered sugar or matcha.