RECIPES | This matcha crepes with black sesame yoghurt recipe is based on a mille crepe cake however we have made this a little lighter by changing the cream for yoghurt and decreasing the amount of sugar. Featuring flavours of Japan, it tastes delicious and you won’t feel guilty eating it.
Preparation Time: 10 minutes / Cooking Time: 35 minutes / Serves: 2-4
- 3 large eggs, approximately 56g each
- 170g plain flour
- 10g matcha powder
- 40g unsalted butter, melted
- pinch of salt
- 470ml full cream milk
- 80g caster sugar
- 100g natural yoghurt
- 30g black sesame powder
- 5g matcha powder for decoration (optional)
- Sift the flour, half the sugar, matcha powder, and salt into a bowl.
- In a separate bowl whisk together the eggs, milk and butter.
- Pour the egg/milk mixture into the flour mixture and whisk until incorporated.
- Pour the batter through a sieve to remove any lumps.
- Heat a non-stick fry pan on a medium heat.
- Once the pan is hot, add 40-45ml of batter to the pan and swirl to completely cover bottom of pan.
- Cook the crepe for 2 to 3 minutes, until the underside is golden brown.
- Using a spatula, loosen the edge of the crepe, flip it over and cook for 1 minute.
- Remove the crepe from the pan and leave it to cool.
- Repeat steps 6-9 until all the batter has been used.
- While the crepes are cooling, mix together the black sesame powder, the remaining caster sugar and the yoghurt.
- To put it all together, place a crepe on a plate then top it with a thin layer of black sesame yoghurt.
- Place another crepe on top of the black sesame layer and keep repeating crepe/black sesame yoghurt until all the ingredients have been used.
- Top with a sprinkling of matcha (optional).
Crepe batter is suppose to be quite watery, this allows you to produce thin layers.
It is highly recommended you sieve you batter before you start cooking as the matcha has a tendency to clump together resulting in lumpy crepes.