We bring you the global sensation of a crepe cake - minus the sugar crash! This delicious cake features layers of Japanese-inspired matcha crepes and a tasty cream filling.
In a large mixing bowl, whisk together the whole wheat flour, matcha powder, and salt. In a separate bowl, whisk the eggs, almond milk, and rice malt syrup until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with coconut oil.
Pour 1/4 cup of batter into the pan and swirl it around to evenly coat the bottom. Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
Flip the crepe and cook for an additional 1-2 minutes on the other side. Remove the crepe from the pan and set it aside. Repeat the process with the remaining batter, stacking the crepes on top of each other as you go. You should end up with around 12-14 crepes.In a mixing bowl, whip the heavy cream until soft peaks form.
Gently fold in the rice malt syrup and matcha powder until fully incorporated and the cream is smooth and creamy.
Place one crepe on a serving plate or cake stand. Spread a layer of the matcha cream filling over the crepe. Repeat the process, layering crepes and matcha cream filling until all the crepes are used, ending with a layer of filling on top.
Dust the top of the cake with matcha powder.
Refrigerate the cake for at least 2 hours (or overnight) to allow the flavours to meld and the cake to set.
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