Matcha pancake recipe

Instructions

Preparing the pancake batter

1. In a large bowl, sift together the flour and cornflour to avoid lumps. Add the sugar and pinch of salt, then lightly whisk to combine.

2. Make a well in the center of the dry ingredients and break in the eggs one by one, whisking gently to gradually incorporate the flour.

3. Gradually add the milk and cream, whisking constantly to obtain a smooth, homogeneous paste. Finally, add the melted butter and mix well to prevent the fats from separating.

4. Cover the bowl with cling film and leave the dough to rest in the fridge for at least 1 hour.

Pancake cooking

1. Heat a 20 cm-diameter non-stick frying pan over medium heat with oil or a knob of butter.

2. Pour a small ladleful of batter into the pan and immediately tilt it to distribute the batter evenly.

3. Cook for about 1 minute, until bubbles appear on the surface and the edges begin to pull away. Gently flip the crepe with a spatula and cook the other side for 30 to 40 seconds.

4. Place each pancake on a plate and allow to cool completely before stacking. Repeat until the batter is used up.

Preparing the matcha whipped cream

1. In a small saucepan, heat 10 cl of liquid cream until simmering, but do not bring to the boil. Sift the matcha through a fine sieve to avoid lumps, then whisk briskly to dissolve the powder. Leave to cool to room temperature.

2. In a large, chilled bowl, pour in the 40 cl cold liquid cream and start whipping at medium speed. When the cream begins to thicken, gradually whisk in the powdered sugar.

3. Slowly pour in the cooled matcha cream while continuing to whisk until the whipped cream is firm and airy. Be careful not to overwhisk to avoid slicing.

Assemble the mille-crêpes

1. Place the first crepe on a large flat plate or serving platter.

2. Using a spatula or palette knife, spread a thin layer of matcha whipped cream over the entire surface of the crêpe. Be careful not to apply too much to prevent the cake from slipping.

3. Place a second crepe on top, then repeat the operation, alternating crepe and cream until all ingredients are used up. At the end, use the spatula to even out the sides and give the mille-crêpes a nice, even shape.

4. Place the cake in the refrigerator for at least 2 hours before serving.

Finish

1. Just before serving, sift a little matcha over the mille-crêpes for an elegant finish and an extra touch of flavour.

2. Serve chilled, ideally with a light green tea to balance the flavors.