Green Tea Crêpe Cake
INGREDIENTS
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Serves 6
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For the green tea crêpes:
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1 cup all-purpose flour
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1 cup milk
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1/2 cup lukewarm water or beer
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4 large eggs
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4 tablespoons unsalted butter, melted
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3 tablespoons sugar
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1 pinch salt
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2 tablespoons matcha powder
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1 tablespoon Cointreau or Grand-Marnier
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For the pastry cream:
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2 cups whole milk
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6 large egg yolks
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1/2 cup sugar
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1/3 cup cornstarch
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1 teaspoon vanilla extract
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2 tablespoons butter, at room temp’
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zest of 1/2 orange
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1 tablespoon Grand-Marnier (optional)
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1/2 cup heavy cream, whipped (optional)
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To serve:
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Candied orange zest (optional)
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For the crêpes:
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Combine all the ingredients by hand or in the bowl of a blender. Mix until smooth. Cover with plastic wrap and refrigerate for at least an hour.
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Place a 6-inch nonstick or seasoned crepe pan over medium heat. Using a paper towel, coat the pan with a little butter.
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Pour about 2 to 3 tablespoons of batter into the pan. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer. Cook until golden. Turn the crêpe over and cook a little longer. Remove the crêpe to a piece of wax paper. Contin
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For the pastry cream:
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2 cups whole milk
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6 large egg yolks
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1/2 cup sugar
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1/3 cup cornstarch
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1 teaspoon vanilla extract
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2 tablespoons butter, at room temp’
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zest of 1/2 orange
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1 tablespoon Grand-Marnier (optional)
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1/2 cup heavy cream, whipped (optional)
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To serve:
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Candied orange zest (optional)
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