Ingredients

• 1 egg
• 15g sugar
• dash of salt (1/8 tsp)
• 1/2 tbsp matcha powder (green tea powder)
• 1 1/2 tbsp hot water
• 200g milk
• 8g butter
• 60g plain flour/cake flour (T45) - sifted

Filling :
• 300g heavy cream/whipping cream (more than 35%)
• 1 tsp matcha / green tea powder
• 60g white sugar
• 10g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
• 25g white chocolate - shaved

Instructions

• 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
• 2. In a small cup, dissolve matcha powder (1/2 tbsp) in hot water (1 1/2 tbsp). Set aside. In a heat safe bowl, add the milk and microwave for 1 min at 600W. Add the dissolved matcha into the milk. Mix well.
• 3. Slowly pour the milk into the egg mixture from #1 gradually and mix well.
• 4. Add the sifted flour and mix well until the batter is integrated.
• 5. Strain the crepe mixture twice through a fine sieve. Add the melted butter to the mixture and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h.

Cooking the crepes :
• 6. Heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
• 7. Pour 2~3 tbsp of batter into the heated pan and swirl the pan to coat evenly.
• 8. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down.
• Repeat until all of the batter has been used.
• 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :
• 10. Whip chilled Whipping Cream (320g) for a few second, add granulated Sugar (60g), and sifted Matcha Powder (1 tsp) until stiff peaks form.
• NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
• 11. To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all the crepes have been used. Finally cover top and sides of cake with cream. Sprinkle shaved white chocolate. And dust with a dash of matcha powder (if you like).
• 12. Let chill in the fridge for a few hours until it has set.

https://atelierlalune.com/2019/12/green-tea-matcha-mille-crepes/

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