This is a special recipe to me, I always saw this type of cake during my trips to Japan and I could never taste it because it wasn’t gluten-free… Well… The time has come for you to make your own Gluten-Free Matcha Mille Crepe cake Davide!

This is one of those rare cakes where we do not need to bake, we only need a good non-stick pan and some patience. The recipe itself is not that complicated, it just takes few hours to make it, between resting the crepe mix and the preparation of the crepes themselves, so keep this in mind before crafting it!

Ingredients:

• 400ml Milk
• 36g Sugar
• 3 Eggs
• 25g Butter
• 140g Gluten-Free Flour
• 12g Matcha
• 3g Gluten-Free Baking Power

Filling/decoration:

• 500/600ml Double Cream
• 70g Sugar
• Matcha (to dust on top of the cake)

Method

Making a Mille Crepe cake is pretty much like making some crespelle, the only difference is that the base mix is a bit different.
Let’s start with melting the butter and let it cool down. In a casserole heat the milk until it gets warm and add the sugar. Beat the eggs in a separate bowl, then slowly add a small amount of warm milk while whisking. After adding all the milk, slowly add the butter to the mixture.

Set up a fine-mesh sieve over the bowl and sift half of the dry ingredients, mix all the ingredients together and finish adding the last part of the dry ingredients. Whip it properly, until you remove all the lumps.
Cover the bowl with some plastic film and let the crepe base rest in the refrigerator for 1 hour.

It is now time to prepare the crepes, with the same technique we used to make crespelle, in the other recipe. Heat a non-stick pan, spray it with some cooking oil spray and start preparing the crepes. Pour the batter in the pan, just enough to cover the frying pan. Cook for 2 minutes without touching, when it starts to make some bubbles, it’s time to turn it around and to cook the other side for 30 sec. Continue this process until all the batter is used. Let the crepes cool down before assembling the cake.

Prepare the Chantilly Cream, whip the double cream with the sugar. Just try to whip it 90%, stiff but not too stiff. I usually like to use double cream rather than simple creme because double creme doesn’t disassemble easily, so the dessert stays firm and solid if that makes sense.
I have used a soup plate, covered with some film, as a base to give the cake a nice shape.
First place the best crepe you made at the bottom of the plate, this will be the top of our cake… and we obviously want it beautiful and stunning!
Put the freshly whipped cream in the middle and spread evenly all around, let’s try to find a balance, we don’t want too much but not even too little cream. Continue this process until the last crepe is placed on top, wrap the plastic film and let the cake rest and settle for a few hours in the fridge, this will give the cake a nice shape. I left my cake rest overnight.
Once chilled, remove the plastic wrap and place it on a serving plate, dust some matcha powder over the cake and boom-shakalaka, the cake is ready!

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I hope you enjoyed this recipe and I hope I made one of your dream recipes come true as I did for myself!
Please let me know with a comment below what are your thoughts about it and if you are looking for some specific gluten-free recipe, I more than happy to hear from you!
See ya,
xoxo
Davide