Delicate matcha crepes

Matcha transforms traditional French pancakes into a unique Japanese taste adventure. These bright green crepes deliver gentle, subtle flavors that bring all the elegance of Japanese culture while keeping the comforting pleasure of our beloved pancakes.

I made these matcha crepes for a friends' brunch and they looked stunning. Though I wasn't sure about changing my usual recipes at first, these green tea crepes have become my Sunday breakfast go-to. Their subtle taste won me over completely, even though I used to only make classic crepes.

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Key Ingredients

• T45 wheat flour: makes the perfect base for light, flexible crepes. Get good quality flour, organic if possible, for the best results.
• Matcha powder: gives that amazing color and distinctive taste. Go for culinary-grade matcha, as ceremonial grade is too expensive for cooking.
• Honey or agave syrup: balances out matcha's natural bitterness. Try using mild acacia honey or organic agave syrup for a vegan version.
• Fresh eggs: help your crepes hold together perfectly. Free-range eggs taste better and are more ethical too.

Wonderful Preparation

Perfect mixing:

Put 250g flour, 2 tablespoons matcha, 3 eggs, 50cl milk, 50g melted butter and 2 tablespoons honey in your blender. Blend until your batter is smooth with no lumps. Using a blender mixes the matcha perfectly and adds a bit of air to the batter.

Important rest:

Pour your batter into a bowl, cover with plastic wrap and let it sit in the fridge. This step isn't optional - it lets the flour soak up the liquid and helps flavors blend together. At least 30 minutes if you're in a hurry, but 2 hours works best.

Careful cooking:

Heat a crepe pan over medium-high heat and lightly brush with neutral oil or clarified butter. Pour in a ladle of batter and quickly tilt the pan to spread it evenly. Cook until the edges start lifting, then gently flip to cook the other side. Your first crepe usually helps you check if the temperature's right.

Smart stacking:

Place cooked crepes on a plate, stacking them on top of each other. Cover with a clean kitchen towel to keep them warm and soft while you finish cooking the rest. This also helps moisture spread evenly between all the crepes.

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I fell in love with these crepes during a trip to Kyoto, where a Japanese family welcomed me and showed me this perfect mix of their traditions and our French cooking heritage. What really stuck with me was how gently matcha changes a familiar dish into something new, without losing the comfort of a good crepe.

Great Pairings

These matcha crepes go amazingly with melted white chocolate that complements their grassy notes without hiding them. For a refreshing breakfast, top them with lightly sweetened whipped cream and thinly sliced fresh strawberries. The tanginess of red fruits makes a nice contrast with matcha's sweetness. For a tasty afternoon snack, try filling them with dark chocolate spread sprinkled with lightly toasted sliced almonds.

Creative Twists

For a heartier version, add a tablespoon of chia seeds to your batter before letting it rest. These tiny seeds will add extra nutrients and an interesting texture. If you want something lighter, swap some flour for cornstarch to get thinner, more delicate crepes. For an extra Japanese touch, mix in a teaspoon of kinako powder (roasted soybean flour) which adds nutty notes that go well with matcha.

Smart Storage

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To store your matcha crepes, stack them with pieces of parchment paper between each one so they don't stick together. Wrap everything tightly in plastic wrap and put in the fridge where they'll keep for up to three days. To warm them up, pop them in the microwave for a few seconds or better yet, heat them briefly in a hot pan to bring back their slightly crispy edges. Don't freeze them as they'll lose their characteristic flexibility.

Common Questions

Can I make these crepes vegan? Absolutely! Just replace the eggs with 3 tablespoons of unsweetened applesauce and use almond or oat milk instead of dairy milk. The result will be slightly denser but just as tasty.

How can I adapt this recipe for a lactose-free diet? Use any plant milk you like and swap the butter for a neutral oil like sunflower or refined coconut oil. This substitution is easy and doesn't really change the taste or texture.

Can I make these crepes gluten-free? Of course! Replace wheat flour with a mix of 150g rice flour and 100g cornstarch. Also add half a teaspoon of xanthan gum to keep the crepes stretchy.

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The first time I served these matcha crepes, I was worried about stepping outside my cooking comfort zone. But seeing everyone's amazed faces around my table, I realized that sometimes the best food discoveries happen when we try something beyond our favorite recipes. These crepes now represent the perfect balance between tradition and trying something new.

Frequently Asked Questions

→ What is matcha, and where can I get it?

Matcha is a finely ground, high-quality Japanese green tea powder. You can find it in Asian grocery stores, health food shops, some supermarket tea sections, or online. Look for culinary-grade matcha for recipes.

→ Can I make the matcha crepe batter ahead of time?

Sure! You can prepare the batter up to a day early and keep it in the fridge. It gives the flavors time to develop and ensures a smooth texture.

→ How do you keep matcha crepes from tasting bitter?

Stick to using just 2 teaspoons of matcha for this recipe. A little sweetener like honey or agave syrup helps tone down the natural bitterness of matcha.

→ Can I use plant-based milk instead of regular milk?

Absolutely! Almond, soy, or oat milk work wonderfully with matcha. You might need to adjust the liquid slightly for the perfect consistency.

→ What toppings go best with matcha crepes?

Pair matcha crepes with light, sweet toppings like white chocolate, whipped cream, fresh berries, red bean paste, or even a vanilla or black sesame ice cream scoop.