Matcha Crêpe Cake

@cheftosca

Layers and layers of matcha crêpes, silky crème fraîche, and juicy summer strawberries!

Medium

2 hrs

Ingredients

For the crêpes

For the filling

For the topping

In a large bowl, whisk together the soy milk, oil, sugar, and salt.
In a separate bowl, whisk the matcha with a small amount of hot water until smooth and vibrant. Stir it into the milk mixture.
Add the flour and cornstarch, then whisk gently until the batter is smooth and lump-free.
For the smoothest crêpes, strain the batter through a fine sieve. Let it rest for 20–30 minutes.
Heat a lightly greased non-stick crêpe pan over medium heat.
Pour a small ladle of batter into the pan and swirl quickly to create a thin, even layer.
Cook for about 1 minute, or until the edges begin to lift. Flip and cook for another 20–30 seconds.
Transfer to a plate and repeat until all the batter is used. You should have approximately 15-18 thin crêpes.
Allow the crêpes to cool completely before assembling.
In a large bowl, whisk together the New Roots La Fraîche and icing sugar until smooth, creamy, and spreadable.
Keep chilled until ready to use.
Place one crêpe on a serving plate.
Spread a thin, even layer of the sweetened crème fraîche over the surface.
Top with another crêpe and repeat until all crêpes have been stacked.
Arrange fresh strawberries on top of the cake and lightly dust with matcha botanicals matcha if desired.
Refrigerate for at least 1 hour before slicing to allow the layers to set.
Serve chilled and enjoy!