Cooking Instructions
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Step 1
Blend
Eggs (3)
,
Vegetable Oil (3 Tbsp)
,
Milk (3 cups)
,
Salt (1/4 tsp)
,
Vanilla Extract (1 tsp)
,
All-Purpose Flour (2 cups)
,
Matcha Powder (2 Tbsp)
, and
Granulated Sugar (1/3 cup)
in a blender until smooth.
Step 2
Let it rest in the fridge for 30 minutes.
Step 3
Preheat a nonstick frying pan with a light coating of oil over medium low heat. Add about a third of a cup of batter and swirl the pan to coat evenly.
Step 4
Once the batter is dry and the edges start to brown, flip immediately. Let cook for another ten to fifteen seconds and transfer to a platter to cool. Repeat until all of the batter has been used. You will have around sixteen to twenty crepes.
Step 5
Once cooled completely, use a smaller plate as a guide and cut off excess crepes so it will look neater later.
Step 6
Whip chilled
Whipping Cream (2 3/4 cups)
,
Granulated Sugar (1/3 cup)
, and sifted
Matcha Powder (2 1/2 Tbsp)
until stiff peaks form. Transfer to a chilled bowl so that the cream can remain cold while assembling the cake.
Step 7
To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all of the crepes have been used.
Step 8
Let chill in the fridge for at least three hours. Dust with some matcha and
Powdered Confectioners Sugar (to taste)
.
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