Description
This Matcha Crepe Roll Cake Recipe is a light and elegant dessert made with thin matcha-flavored crepes layered with fluffy whipped cream and rolled into a beautiful spiral. Perfect for tea parties, birthdays, or an everyday treat, this no-bake cake is easy to make and sure to impress!
Ingredients
Scale
For the Crepes:
- 1 cup all-purpose flour (sifted)
- 2 tablespoons matcha powder (culinary grade or ceremonial for best color)
- 2 tablespoons sugar
- A pinch of salt
- 3 large eggs (room temperature)
- 1 ¾ cups milk (whole milk preferred)
- ¼ cup water
- 2 tablespoons unsalted butter (melted and slightly cooled)
- ½ teaspoon vanilla extract (optional)
For the Whipped Cream Filling:
- 1 cup heavy whipping cream (cold)
- 3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon matcha powder (optional, for extra flavor)
- 2 tablespoons mascarpone cheese (optional, for added stability and richness)
Optional Add-Ins:
- Sweetened red bean paste (anko)
- Chocolate ganache drizzle
- Fresh sliced strawberries, mango, or banana
Instructions
-
Prepare the Crepe Batter
- Sift flour, matcha powder, sugar, and salt into a bowl.
- In another bowl, whisk eggs, milk, water, and vanilla until combined.
- Gradually add the wet mixture to the dry ingredients while whisking to avoid lumps.
- Whisk in melted butter.
- Cover and refrigerate the batter for at least 30 minutes.
-
Cook the Crepes
- Heat a non-stick crepe pan over medium heat and lightly grease it.
- Pour ¼ cup of batter into the center and swirl to coat the pan.
- Cook for 1-2 minutes until edges lift, flip, and cook 30 seconds more.
- Transfer crepes to a rack to cool; repeat until batter is used.
-
Make the Whipped Cream Filling
- Chill a mixing bowl and beaters for 10 minutes.
- Whip cold cream on medium speed until slightly thickened.
- Add powdered sugar and matcha powder; whip until soft peaks form.
- Fold in mascarpone cheese if using; chill until ready to assemble.
-
Assemble the Crepe Roll Cake
- Lay a piece of parchment paper on your counter.
- Place a crepe smooth side down, spread a thin layer of whipped cream evenly, leaving ½ inch around the edges.
- Layer with another crepe and repeat until you have 10-12 layers.
- Carefully roll the crepes into a log shape, using the parchment paper to assist.
- Wrap tightly and chill in the refrigerator for at least 2 hours.
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Slice and Serve
- Once chilled, unwrap and slice with a hot, dry serrated knife.
- Serve plain or garnish with matcha powder, berries, or chocolate drizzle.
Notes
- For brighter green crepes, use ceremonial-grade matcha.
- If using red bean paste, spread it every few layers with the cream.
- Crepes and filling can be made ahead of time; assemble just before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake / Rolling
- Cuisine: Japanese
Keywords: Matcha Crepe Roll Cake Recipe, Matcha Desserts, Crepe Cake, Japanese Sweets, Green Tea Cake