Soft layers of matcha crepes, sandwiched with whipped cream, topped with strawberries and edible flowers.

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Ingredients

For the Matcha Crepes:

• 1½ cups milk

• ¾ cup water

• 1 cup all-purpose flour

• 1 tbsp matcha green tea powder

• 2 tbsp granulated sugar

• 3 eggs

• 3 tbsp unsalted butter (melted)

• Pinch of salt

For the Whipped Cream Filling:

• 2 cups heavy cream (chilled)

• ¼ cup powdered sugar

• 1 tsp vanilla extract

For Decoration:

• Fresh strawberries

• Edible flowers (e.g. chamomile)

• Whipped cream for topping

• Matcha powder (for dusting)

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Instructions

1. Make the Crepe Batter:

• In a large mixing bowl, whisk eggs, milk, water, and melted butter.

• In another bowl, sift together flour, sugar, salt, and matcha powder.

• Gradually add the dry mix into the wet, whisking until smooth.

• Let batter rest in the fridge for 30 minutes.

2. Cook the Crepes:

• Heat a non-stick pan over medium heat and lightly grease.

• Pour about ¼ cup of batter, swirl to coat thinly.

• Cook for 1 minute on each side. Stack crepes on a plate to cool.

• Repeat until all batter is used (you'll need about 18–20 crepes).

3. Make the Whipped Cream:

• Beat heavy cream, sugar, and vanilla extract until stiff peaks form.

• Keep refrigerated until ready to assemble.

4. Assemble the Cake:

• On a cake board, place one crepe.

• Spread a thin layer of whipped cream.

• Repeat the process, layering crepe and cream until all crepes are used.

• Chill the cake for at least 2 hours to set.

5. Decorate:

• Dust the top with matcha powder.

• Pipe whipped cream dollops on top.

• Place strawberries and edible flowers on each slice.

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Tip:

For cleaner slices, freeze the cake slightly before cutting!

Let me know if you'd like a vegan version or different flavor (like chocolate or mango).