These matcha tea crêpes are stuffed with black sesame pastry cream and fresh raspberries.
I love drinking tea and also baking with tea. Matcha powder allows you to infused baked goods with a strong green tea flavour, without adding any liquid to a recipe.
You can incorporate matcha in:
- cake batter with the other dry ingredients to make matcha tea cakes
- tart dough with the other dry ingredients to make the crust for these matcha tarts
- cookie dough with the other dry ingredients to make matcha gingerbread cookies
- smoothies with the other ingredients in the blender to make matcha smoothie bowls.
Of course, one of my favourite ways (and the easiest way) I know to make a matcha treat (besides a matcha latte) is to sprinkle the tea powder over scoops of vanilla ice cream, perfect for summer's warm temperatures.
I incorporated my stash Kiss Me Organics matcha (Amazon) in a crêpe recipe, which is a unique way of cooking with matcha tea. These matcha tea crêpes are great with whipped cream, but they are even better with this black sesame pastry cream and mashed raspberries.
I find the pastry cream brings out the green tea flavour of the crêpes, and the tang of the berries makes this breakfast (or dessert) pretty perfect, if you ask me. The Kiss Me Organics matcha powder works great in cooking and baking because it has a strong green tea flavour that really shines through. This recipe is an adaptation of those strawberry crêpes that are my all-time favourite brunch.
Like for my vanilla bean pastry cream recipe, to thicken the custard, I used a combination of cornstarch and flour because cornstarch is a better binder, but the flour makes the pastry cream easier to make and work with, without the custard being overly gelled or thick.
You can make the pastry cream ahead and chill it until you are ready to serve. Just whip it to loosen the custard before dolloping on the crêpes.
Make sure to use fresh black sesame seeds (as opposed to the jar of them that's been sitting at the back of your cupboard for far too long). I kept the black sesame seeds whole for this recipe, but if you want to extract the maximum flavour, try crushing the sesame seeds with a mortar and pestle before mixing them in the saucepan with the milk. You'll get better flavour extraction that way!
If you don't want to see the seeds, you can strain the pastry cream right after cooking it through a fine-mesh sieve to remove the seeds.
And for the tea-fans out there, remember you can also bake with other kinds of tea:
- Earl Grey cake with Earl Grey tea added to the cake batter, infused in the frosting, and used as a garnish
- Earl Grey panna cotta tarts where the panna cotta filling is infused with tea leaves
- Earl Grey chocolate tart where the ganache is infused with tea
- Earl Grey hot chocolate where Earl Grey tea is steeped in the milk before making hot chocolate
Matcha Green Tea Crêpes with Sesame Pastry Cream
- 500 mL whole milk (3.25 % fat)
- 100 g granulated sugar
- 30 mL black sesame seeds
- 45 mL bleached all-purpose flour
- 15 mL cornstarch
- 2 large egg(s)
- 1.25 mL pure vanilla extract
- 250 mL whole milk (3.25 % fat) 1 cup
- 250 mL water 1 cup
- 30 mL matcha green tea powder
- 50 grams granulated sugar
- 4 large egg(s)
- 125 grams bleached all-purpose flour 1 cup
- unsalted butter for frying the crêpes
- 375 grams Fresh raspberries for serving
For the black sesame pastry cream
- Whisk together the milk with the sesame seeds and half the sugar over medium-high heat.
- Meanwhile in a separate bowl, whisk together the eggs with the rest of the sugar, then add the flour and cornstarch and whisk to combine and get rid of the lumps.
- When the milk is steamy and hot, pour it over the egg mixture, and whisk to temper the eggs. Pour everything into the saucepan.
- Heat the sesame pastry cream, whisking constantly, until it boils then boil for 1 minute.
- Remove the mixture from heat, transfer to a bowl and cover with plastic wrap directly in contact with the pastry cream. Cool completely in the fridge.
- Whisk in the vanilla just before serving.
For the matcha crêpes
- Using a hand blender, combine the milk, water, sugar, matcha and eggs. When everything is well blended, add the flour and blend to combine. Cover and refrigerate the crêpe batter for 30 minutes or overnight.
- Fry up the crêpes in a nonstick skillet (7 to 8 inch diameter pan will yield 18 to 20 crêpes) with butter.
- Serve the crêpes with the pastry cream and fresh raspberries.
To cool the pastry cream faster, pour it on a sheet pan lined with plastic wrap and spread it out thin. Top with another layer of plastic wrap to minimize air exposure, and chill in the fridge. Spread out as a thin layer (as opposed to in a bowl), the custard will cool faster.
Alternatively, you can place the bowl of pastry cream over an ice bath and whisk the custard to chill it quickly.
You can always easily purchase this matcha green tea online (Amazon). It's good stuff, so check it out!
This recipe post is sponsored by Kiss Me Organics. Thanks for supporting the sponsors that allow me to create new recipes for Kitchen Heals Soul.