Ombré Hojicha & Matcha Mille Crepe Cake

In a large metal bowl, whisk together eggs and sugar until the mixture turns white-ish and frothy.

Add melted butter to the egg mixture. Ensure the butter is lukewarm to avoid cooking the eggs when combining.

Gradually add milk to the batter, one-third at a time, mixing until combined before adding more.

In another metal bowl, run the batter through a sieve to ensure smoothness.

Just 5 minutes before using the crepe batter, sift matcha, hojicha, and genmaicha powders respectively into three small bowls/ramekins. Add 1½ tbsp hot water to the matcha and hojicha powders, and 1 tbsp hot water to the genmaicha powder. Mix until combined.

Prepare two empty mixing bowls and divide the batter into three equal portions (approximately 310g each). Adjust portions: bowl A: 206g; bowl B: 413g; bowl C: 310g.

Add genmaicha, hojicha, and matcha mixtures to bowls A, B, and C respectively. Genmaicha will have the least batter, while hojicha will have the most.

Set a 10-inch non-stick frying pan on low heat. Once hot, brush with oil and remove excess with a paper towel.

Stir the batter before scooping with a 1/4 measuring cup. Cook the crepes in this order: genmaicha, matcha, and hojicha.

Lift the pan from the heat and pour the batter into it. Swirl the pan slowly to cover the bottom evenly. Pour excess batter back into the bowl.

Cook for 1-2 minutes without touching until the edges get crispy and the crepe bubbles. 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 plate lined with plastic wrap.

Repeat until all the batter is used. After every 3-4 crepes, place the hot frying pan on a cold towel to cool slightly. This recipe yields about 20 crepes.

Set the crepes aside to cool.

Sift matcha and hojicha powders respectively into two small bowls/ramekins. Add 1 tbsp hot water to each and mix until combined. Set aside.

Pour whipping cream and sugar into a large metal bowl. Whisk until soft peaks form.

Divide the whipped cream into two equal portions. Add the hojicha and matcha mixtures to each bowl respectively. Whisk until medium-stiff peaks form.

(Optional) Use a 6-inch round mold or bowl to cut the edges of the crepes for uniform size.

On a working surface or plate lined with plastic wrap (large enough to wrap the cake fully), place the first slice of hojicha crepe.

Spread a thin, even layer of hojicha cream on the crepe. The cream should just cover the crepe without being too thick.

Place another crepe on top and spread the cream evenly. Continue this process until the last hojicha crepe is placed, then proceed with matcha crepe, and lastly, genmaicha crepe on top.

Clean the excess cream from the edges using a metal spatula.

Wrap the mille crepe cake fully with plastic wrap and refrigerate for at least 2 hours before serving.