Print

Creamy Matcha Green Tea Crepe Cake Recipe with Easy Irish Cream Mascarpone

creamy matcha green tea crepe cake - featured image
Print Recipe

A delicate layered crepe cake featuring tender matcha crepes and a silky Irish cream mascarpone filling, perfect for special occasions and easy to make.

Ingredients

  • All-purpose flour – 1 cup (125g)
  • Granulated sugar – 2 tablespoons
  • Matcha green tea powder – 2 tablespoons (ceremonial grade recommended)
  • Salt – 1/4 teaspoon
  • Large eggs – 3, room temperature
  • Whole milk – 1 1/4 cups (300ml)
  • Unsalted butter – 2 tablespoons, melted, plus extra for cooking
  • Vanilla extract – 1 teaspoon
  • Mascarpone cheese – 1 1/2 cups (340g), chilled
  • Heavy cream – 1 cup (240ml), cold
  • Powdered sugar – 1/2 cup (60g)
  • Irish cream liqueur (e.g., Baileys) – 3 tablespoons
  • Vanilla extract – 1/2 teaspoon
  • Optional garnishes: Matcha powder for dusting, fresh berries or edible flowers

Instructions

  1. Make the Matcha Crepe Batter (10 minutes): In a medium bowl, sift together the all-purpose flour, granulated sugar, matcha powder, and salt. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined. Slowly pour the wet ingredients into the dry, whisking steadily to avoid lumps. The batter should be thin and smooth. Let it rest for 20 minutes at room temperature.
  2. Cook the Crepes (about 30 minutes): Heat your non-stick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60ml) of batter into the pan, tilting to spread evenly into a thin circle. Cook for 1 to 1 1/2 minutes until the edges lift and the bottom is lightly golden. Flip carefully and cook the other side for 30 seconds. Transfer to a plate to cool. Repeat with remaining batter, stacking crepes with parchment paper between to prevent sticking. You should get about 15…
  3. Prepare the Irish Cream Mascarpone Filling (15 minutes): In a chilled bowl, beat the cold heavy cream with an electric mixer until soft peaks form. In a separate bowl, whisk the mascarpone with powdered sugar, Irish cream liqueur, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula, keeping it light and airy. Taste and adjust the Irish cream if desired.
  4. Assemble the Crepe Cake (15 minutes): Place one crepe on your serving plate. Spread about 2 tablespoons of the mascarpone filling evenly over it using an offset spatula. Repeat layering crepe and filling until all crepes and filling are used, finishing with a crepe on top. Chill the cake for at least 2 hours, preferably overnight.
  5. Serve: Before serving, dust the top with a little matcha powder and garnish with fresh berries or edible flowers. Slice gently with a sharp knife warmed in hot water for clean cuts.

Notes

Resting the batter for 20 minutes is crucial for tender crepes. Use a well-heated non-stick pan for thin, flexible crepes. Keep mascarpone and cream cold for best filling texture. Chill the assembled cake for at least 2 hours or overnight for best flavor and firm layers. For dairy-free or vegan options, substitute ingredients as suggested. The cake can be frozen for up to one month.

Nutrition

Keywords: matcha crepe cake, Irish cream mascarpone, layered crepe cake, matcha dessert, easy crepe cake, creamy dessert, special occasion cake

Find it online: https://gleefulfork.com/creamy-matcha-green-tea-crepe-cake-recipe-with-easy-irish-cream-mascarpone/