Ombré Hojicha & Matcha Mille Crepe Cake

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Prep Time 30

Cook Time 1

Resting Time 1

Total Time 2 30

Course Dessert

Servings inch

In a large metal bowl, add eggs and sugar. Whisk until the color turns white-ish, and it becomes frothy.
Add melted butter into the egg mixture. Make sure the melted butter is at a lukewarm temperature, otherwise, it will cook the egg mixture when combining.
Sift the all-purpose flour and salt into the mixture. Mix until just combine. Overmixing it would cause a rubbery texture.
Add milk into the batter, 1/3 at a time. Mix until combine before pouring more.
Prepare another metal bowl. Run the batter through a sieve to ensure a smooth batter.
Cover the bowl with plastic wrap. Put in the fridge for at least 1 hour or best overnight.
Just 5 minutes before you are using the crepe batter, sift matcha, hojicha, and genmaicha powder respectively into three small bowls/ramekins. Add 1½ tbsp hot water into the matcha and hojicha powder. Add 1 tbsp hot water into the genmaicha powder. Mix until combined.
Prepare two empty mixing bowls. Divide the batter into three equal portions (mine was 310g each). Take 1/3 batter (~103g) out of bowl A and pour into Bowl B. Now you will have three bowls of batter - bowl A: 206g; bowl B: 413g; and bowl C: 310g.
Pour the genmaicha, hojicha, and matcha mixture into bowl A, B, and C respectively. Genmaicha would have the least batter because it is at the top of the cake. Hojicha would have the most batter because it creates a beautiful cake base.

Set a 10-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove the excess with a paper towel.
Stir the batter right before scooping with a 1/4 measuring cup. You would want to cook the crepe in this order: genmaicha, matcha, and lastly hojicha.
Lift the pan from the heat and pour the batter into the pan. Swirl your pan slowly, so the batter is just enough to cover the bottom of the pan. Pour the excessive batter from the pan into the batter bowl. I included a quick tutorial at the bottom of this post.
Cook for 1-2 minutes without touching. You can see the outside edge of the crepe gets crispy, and the crepe itself starts bubbling. Use a silicone spatula and your hand to flip the crepe.
Cook the other side for 20 seconds and transfer to a working surface or large plate lined with plastic wrap.
Repeat the above steps until all the batter is used. After making every 3-4 crepes, you can place the hot frying pan onto a cold towel to cool down the pan a bit. With this recipe, I can make about 20 crepes.
Set the crepes aside to cool down.

Sift matcha and hojicha powder respectively into two small bowls/ramekins. Add 1 tbsp hot water into each ramekin. Mix until combined. Set aside.
Pour whipping cream and sugar into a large metal bowl. Whisk until soft peak.
Divide the whipped cream into two equal portions. Pour the hojicha and matcha mixture into the two bowls of whipped cream. Whisk the cream until medium-stiff.

Use a 6-inch round mold or bowl, place on the crepes to cut the edges, in which the crepe is perfectly the same size. This step, however, is optional.
On a working surface or large plate lined with a large piece of plastic wrap (it needs to be big enough to wrap the cake fully), place the first slice of hojicha crepe.
Put the hojicha cream in the middle and spread evenly. The cream should not be too thick – I would suggest the cream thickness is just perfectly covering the crepe, so you don’t see the crepe itself.
Place another crepe on top and spread the cream evenly. Continue this process until the last hojicha crepe is placed. Then you can proceed with matcha crepe, and lastly genmaicha crepe on top.
You can simply clean the excessive cream from the edges using a metal spatula.
Wrap the mille crepe with the plastic wrap fully. Refrigerate for at least 2 hours.

Keyword Genmaicha, Hojicha, Matcha, Mille Crepe Cake

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