Get Creative with This Matcha Crepe Recipe

Get Creative with This Matcha Crepe Recipe

  • Crepes
    • 2/3 cup of all-purpose flour
    • 1 Tbsp Matcha
    • Pinch of salt
    • 1 large egg
    • 8 ounces (1 cup) of milk
    • Butter, for the pan
  • Whipped cream:
    • 1/2 cup of cold heavy whipping cream
    • 1 Tbsp of sugar
  • Toppings:
    • Raspberries (or any berry of your choice)
    • Cacao nibs
    • Powdered sugar
  • Combine the flour, salt, and Matcha powder in a medium bowl and whisk together. Make a well in the center of the mixture. Add the egg and half of the milk into the well. Whisk until smooth, then whisk in the rest of the milk.
  • Melt 1/2 tablespoon of butter in a crêpe pan (or a non-stick skillet) over medium-high heat.
  • Pour in about 1/3 cup of batter into the center of the pan, and immediately tilt and swirl the pan, allowing the batter to fill it out. Do this as quickly as possible. Cook the crêpe for about 15-30 seconds (until the edges begin to pull away from the sides) then use a spatula to flip the crêpe and cook for another 15 seconds or so on the other side. Slide it off the pan and place it on a plate. Repeat until you have used up all of the batter, making sure to re-butter the pan, as needed.
  • Cover the crêpes while you make the whipped cream. Add the whipping cream and sugar to the bowl of a stand mixer fitted with a whisk attachment. Beat on high until soft peaks form (about 5 minutes).
  • To serve the crêpes: fold 1-2 crêpes into triangles or any shape of your choosing. Top with a heavy dollop of whipped cream and berries. Sprinkle with cocoa nibs and a good dusting of powdered sugar. Eat immediately.
  • Leftover crêpes will keep at room temperature; you can re-warm them in the oven or the microwave.


Recipe and image from

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