Matcha Made In Heaven Crepe Recipe

Combine dry ingredients

In a medium bowl sift together the flour, matcha powder, sugar, and salt to remove lumps and evenly distribute the matcha.

Blend wet ingredients

In a separate bowl or large measuring cup whisk the milk, eggs, melted butter and vanilla until combined and slightly frothy.

Make smooth batter

Gradually whisk the wet mixture into the dry ingredients until smooth. Alternatively, combine all in a blender and pulse 15–20 seconds for a silky batter. The batter should be thin and pourable. If too thick, add up to 2 tbs (30 ml) more milk.

Rest batter

Cover the batter and refrigerate for at least 30 minutes (up to 2 hours). Resting hydrates the flour and allows the matcha to bloom for better color and flavor.

Infuse cream

Warm 1/2 cup of the heavy cream in a small saucepan until just steaming (do not boil). Remove from heat, add the jasmine tea leaves or tea bags, cover and steep for 8–10 minutes.

Strain and chill

Strain the infused cream through a fine mesh sieve into a small bowl, pressing gently to extract flavor. Discard leaves. Chill the infused cream until cool (you can place it in the fridge for 10–15 minutes).

Make jasmine cream

In a mixing bowl, beat the softened cream cheese until smooth. Whip the remaining 1/2 cup cold heavy cream with powdered sugar to soft peaks. Fold the chilled jasmine-infused cream into the whipped cream, then fold in the cream cheese until homogeneous and light. Keep chilled until assembly.

Preheat pan

Heat a 8–10 inch nonstick skillet or crepe pan over medium heat until hot. Brush a small amount of butter (or oil) and wipe excess with a paper towel—crepes require very little fat.

Cook each crepe

Give the batter a quick stir. Pour about 1/4 cup batter into the center of the pan, immediately lift and tilt the pan to swirl batter into a thin, even circle. Cook 40–60 seconds until edges lift and underside is lightly golden. Flip with a thin spatula and cook 10–20 seconds more. Transfer to a plate and keep covered with a clean towel. Repeat to make about 8 crepes, re-buttering the pan very sparingly if sticking occurs.

Fill crepes

Place one crepe on a plate. Spread about 1 to 1 1/2 tbs of jasmine cream over half of the crepe. Top the cream with a few slices of strawberries and a sprinkle of chopped pistachios.

Fold or roll

Fold the crepe in half over the filling, then fold again into a triangle, or roll it up tightly, depending on presentation preference.

Finish toppings

Arrange 2 crepes per serving (or 3 smaller ones). Dust lightly with powdered sugar, scatter additional sliced strawberries and pistachios on top, and garnish with mint leaves if using.

Serve

Serve immediately while crepes are warm and cream is chilled. Leftover jasmine cream can be stored refrigerated for up to 24 hours.