Matcha Crêpes

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Author: Delphine Fortin
Prep Time: 5 mins
Rest Time: 30 mins
Total Time: 35 minutes
Yield: 12-15 crêpes 1x
Diet: Vegetarian

Matcha crêpes are thin, supple, and infused with green tea, bringing a bright green hue and a subtle Asian touch to them.

Ingredients

Scale

2 cup (240g) all-purpose flour, sifted
2 teaspoons matcha tea*
4 large eggs
¼ cup (50g) melted butter or canola/sunflower oil
1 Tablespoon honey or agave syrup**
2 cups (500 ml) milk of choice
2 Tablespoons oil for cooking

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Instructions

Add all the ingredients to a blender and mix until the green tea powder is completely dissolved and the mixture perfectly smooth. Let the batter rest for about 30 minutes or longer.
Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the crêpes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
Stack the crepes onto a plate and cover with foil to keep them warm while you’re making them all. Serve with either chocolate sauce or with whipped cream and fresh strawberries, with a drizzle of honey (or agave syrup) on top!

Notes

* I find that 2 teaspoons are the sweet spot to have a bright green hue and a subtle matcha flavor. Too much green tea would result in a dark green color and an unpleasant earthy flavor.

** Unlike for the traditional crêpes batter, that can be prepared with or without sugar, sweetening matcha crêpes batter is important. One Tablespoon of honey or agave syrup is just enough to slightly enhance the matcha flavor and cut the earthy flavor that comes with it.