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Matcha Crepe Cake | Matcha Live Longer

Matcha Crepe Cake

This showstopper dessert definitely deserves a place at the centre of the table.

Matcha Crepe Cake from Martha Stewart

Serves 10-12


  • Crepe pan or skillet
  • Blender
  • Mixing bowl
  • Whisk
  • Saucepan
  • Sieve
  • Cake ring (the same size as your pan)
  • Cake stand


  • 1½ cups plain flour
  • 1 cup white sugar
  • ½ tsp salt
  • 2¼ cups milk
  • 6 eggs
  • 1 tbsp vanilla extract
  • 170g unsalted butter, melted
Matcha Pastry Cream
  • 3 cups milk
  • ½ cup white sugar
  • 1 vanilla bean
  • Pinch of salt
  • 2 tbsp Matcha Live Longer green tea powder
  • 6 egg yolks
  • 6 tbsp cornflour
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 tbsp icing sugar
  • 1 tbsp Matcha Live Longer green tea powder


  1. To make your crepe batter, blend flour, sugar, salt, milk, eggs, vanilla and butter for about 1 minute. Once combined, cover and refrigerate for a minimum of two hours.
  2. To prepare your pastry cream, begin by separating the seeds from your vanilla bean, adding both to a saucepan, along with milk, salt, and half of the sugar and salt.
  3. Bring to a simmer over medium heat before whisking in the Matcha.
  4. In a mixing bowl, whisk egg yolks, cornflour and the other of the sugar.
  5. Keep whisking as you slowly add in the hot Matcha milk, half a cup at a time until fully combined.
  6. Return the mixture to the stove, allow to thicken and boil for a further two minutes, stirring the entire time.
  7. Pour the mixture back into your bowl through a sieve before adding butter and stirring until combined.
  8. Allow to cool for five minutes before covering with cling film, making sure it rests straight on the surface of the mixture to prevent a skin forming, then transfer to a refrigerator for at least two hours. This mixture can be made up to two days in advance.
  9. Once the crepe batter is ready, give a quick mix again in the blender to remove any lumps that may have formed.
  10. Heat your crepe pan over medium heat, coat with butter and allow to melt.
  11. Lift the pan off the heat before ladling in roughly 3 tablespoons of batter, swirling so it spreads to the edge and then returning to the heat.
  12. Cook for about 40 seconds or until golden then flip and cook the other side for another 15 seconds.
  13. If the crepes are cooking too quickly or too slowly adjust your temperature accordingly and repeat the process until you run out of batter, adding more butter as needed. You should end up with about 24 crepes.
  14. Allow crepes to cool completely before assembling.
  15. Once your pastry cream has had enough time in the fridge, give it a stir and set to one side.
  16. In a separate bowl, whip the heavy cream until soft peaks form, being careful not to overwork it, then fold it through your pastry cream.
  17. When you’re ready to assemble, position your cake ring in the centre of your cake stand before placing your first crepe, with the crispier side facing up.
  18. Spread a quarter cup of your pastry cream over the crepe and repeat this process, alternating crepes and cream until built, finishing with a crepe layer.
  19. Carefully lift off your cake ring, straightening up the stack as you go.
  20. To garnish, combine icing sugar and Matcha before dusting over the top through a sieve, then serve and enjoy!