What better way to start the New Year than with a batch of freshly-made crêpes and fresh fruit! And as an avid matcha fan, I also included a dollop of matcha cream!
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Ingredients
Crêpe
- 1 egg
- 1/2 - 1 cup milk
- 1 tbsp baking powder
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- a pinch of salt
Matcha Cream Filling
- 1 tbsp matcha*
- 1/3 cup Cool Whip (defrosted) or whipped cream
Fillings and Toppings
- 1/3 cup berries
- half of a banana, thinly sliced
- icing sugar (optional)
- chocolate sauce (optional)
- sweetened condensed milk (optional)
Directions:
Part i: Crêpe
1) In a large bowl, sift in baking powder, flour, sugar, and salt. Add in vegetable oil, egg, and 1/2 cup of milk. Whisk until no lumps remain. Add in vanilla extract and mix again.
2) The batter should ideally be able to form very thin ribbons upon lifting the whisk. If it is too thick, continue to add in the rest of the milk until the desired consistency is achieved.
3) Grease a large pan and set it on medium-high heat. Set aside a piece of paper towel saturated with oil for re-greasing the pan after each crêpe has been made.
4) Once the oil reduced in viscosity, decrease the temperature to low heat and ladle the batter onto the pan. Quickly swirl to evenly distribute.
5) Continue to swirl as bubbles begin to form around the edges and migrate towards the center. After 25 - 30 seconds, flip the crêpe over and allow the other side to cook.
6) Transfer to a large plate once both sides are evenly browned.
7) Repeat until there is no more remaining batter.
Part ii: Matcha Cream*
1) Mix matcha and Cool whip (or whipped cream) until well combined.
2) Chill in the refrigerator until ready to use.
Part iii: Assembly
1) Trim off frayed edges of crêpe if necessary and assemble using matcha cream and fruit of choice.
2) Dust with icing sugar and drizzle with sweetened condensed milk and chocolate sauce if desired.
3) Serve and enjoy!
Notes
- For the matcha cream in this recipe, I have used Izu matcha (from China). However, I would highly recommend using Uji matcha if you are able to gain access to it; it provides a deeper, richer green colour and has a stronger matcha flavour.
- Before preparing the matcha cream, ensure that the Cool Whip has been completely defrosted if it had been stored in the freezer prior. I made the mistake of not letting defrost fully and added milk to the mixture in hopes of helping it incorporate faster. This caused the cream to be runnier than I had originally hoped.
- Fillings and toppings are not limited to berries, bananas, and icing sugar, and can be changed based on user/consumer preferences.
Crêpe
- 1 egg
- 1/2 - 1 cup milk
- 1 tbsp baking powder
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- a pinch of salt
Matcha Cream Filling
- 1 tbsp matcha*
- 1/3 cup Cool Whip (defrosted) or whipped cream
Fillings and Toppings
- 1/3 cup berries
- half of a banana, thinly sliced
- icing sugar (optional)
- chocolate sauce (optional)
- sweetened condensed milk (optional)
Directions:
Part i: Crêpe
1) In a large bowl, sift in baking powder, flour, sugar, and salt. Add in vegetable oil, egg, and 1/2 cup of milk. Whisk until no lumps remain. Add in vanilla extract and mix again.
2) The batter should ideally be able to form very thin ribbons upon lifting the whisk. If it is too thick, continue to add in the rest of the milk until the desired consistency is achieved.
3) Grease a large pan and set it on medium-high heat. Set aside a piece of paper towel saturated with oil for re-greasing the pan after each crêpe has been made.
4) Once the oil reduced in viscosity, decrease the temperature to low heat and ladle the batter onto the pan. Quickly swirl to evenly distribute.
5) Continue to swirl as bubbles begin to form around the edges and migrate towards the center. After 25 - 30 seconds, flip the crêpe over and allow the other side to cook.
6) Transfer to a large plate once both sides are evenly browned.
7) Repeat until there is no more remaining batter.
Part ii: Matcha Cream*
1) Mix matcha and Cool whip (or whipped cream) until well combined.
2) Chill in the refrigerator until ready to use.
Part iii: Assembly
1) Trim off frayed edges of crêpe if necessary and assemble using matcha cream and fruit of choice.
2) Dust with icing sugar and drizzle with sweetened condensed milk and chocolate sauce if desired.
3) Serve and enjoy!
Notes
- For the matcha cream in this recipe, I have used Izu matcha (from China). However, I would highly recommend using Uji matcha if you are able to gain access to it; it provides a deeper, richer green colour and has a stronger matcha flavour.
- Before preparing the matcha cream, ensure that the Cool Whip has been completely defrosted if it had been stored in the freezer prior. I made the mistake of not letting defrost fully and added milk to the mixture in hopes of helping it incorporate faster. This caused the cream to be runnier than I had originally hoped.
- Fillings and toppings are not limited to berries, bananas, and icing sugar, and can be changed based on user/consumer preferences.
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