Matcha Green Tea Crêpes with Sesame Pastry Cream
These matcha tea crêpes are great with whipped cream, but they are even better with this black sesame pastry cream and mashed raspberries
Servings: 15
Calories: 170kcal
Equipment
Ingredients
Pastry cream
- 500 mL whole milk (3.25 % fat)
- 100 grams 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
Matcha crêpes
- 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
Instructions
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.
Notes
For this recipe, I used Kiss Me Organics matcha powder
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.
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.
Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 48mg | Potassium: 150mg | Fiber: 2g | Sugar: 14g | Vitamin A: 284IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg
