Matcha Crepe

• 1.5 c AP flour
• 1 c fresh spinach
• 3 large eggs
• 1/5 c whole milk
• 2 tbsp melted butter
• 3 tbsp coconut sugar
• 3 tbsp matcha powder
• 1/2 tsp baking powder
• Extra butter for skillet

Whip Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Garnishes

• Matcha for dusting
• Good maple syrup for serving
• Fresh figs (optional)

Equipment needed

• High powered blender
• Stand mixer with a whisk attachment
• Large glass bowl
• Small glass bowl
• Small sifter - for dusting
• Skillet
• Large ice cream scoop
• Tongs
• Spatula

To make the matcha crepes

1. Add the Matcha Crepe ingredients into a high speed blender and blend until thoroughly combined.
2. Pour crepe batter into a large glass bowl and set aside.
3. Heat a skillet over medium low heat (I used 3 or 4 setting as the setting on my gas stove)
4. Melt 1 tbsp butter in a medium nonstick skillet
5. Using a large ice cream scoop, scoop the batter into the pan, and tilt the pan around to allow the batter to coat the bottom of the skillet.
6. Cook on one side for approximately 1.5 minutes, flip, and cook for another 30 seconds.
7. Remove from pan and place on a wire rack to cool completely.
8. Repeat to make additional crepes.

To make the whipped cream

1. Add the heavy whipping cream to a stand mixer with a whisk attachment.
2. Starting with the low setting and moving to medium high whisk the cream for 1-2 minutes.
3. Add in the powdered sugar and continue to whisk until stiff peaks just start to form.
4. Pour whipped cream into a bowl and set aside.

To assemble the matcha crepe cake

1. Add 1 crepe to a plate, add a dollop of whipped cream and spread evenly over the crepe, and another crepe on top and keep repeating until you’ve added all of the crepes.
2. Dust with matcha powder, a drIzzle of good maple syrup, and serve with fresh fruit (I used figs).
3. Serve immediately
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