Recipes / Matcha Pumpkin Mille Crepe Cake

Matcha Pumpkin Mille Crepe Cake

By: It's Fork and Spoon

This Matcha Pumpkin Mille Crepe Cake is made from many layers of homemade Matcha crepes and creamy pumpkin filling, then served with a dusting of Matcha and pumpkin spiced condensed milk. If this isn't a show-stopping holiday creation, we don't know what is!

Matcha Pumpkin Mille Crepe Cake

SERVINGS: 1 cake

TIME: 4 hrs

CATEGORY: Desserts

INGREDIENTS

Matcha Crepes
• 3 cup AP flour, sifted
• ½ cup sugar
• ⅜ tsp kosher salt
• 2 tsp Aiya Culinary Grade Matcha, sifted
• 1½ tsp vanilla extract
• 6 eggs, room temp
• 4½ cups whole milk, room temp
• ⅜ cup water
• 6 Tbsp unsalted butter, melted + cooled close to room temp
• Melted butter for the pan
Creamy Pumpkin Filling
• 4 cups pumpkin puree
• 2 cup mascarpone cheese
• ¼ cup brown sugar
• 2 tsp pumpkin pie spice mix
Pumpkin Spiced Condensed Milk
• 1 cup condensed milk
• ½ cup pumpkin puree
• ¼ tsp pumpkin pie spice
• ⅛ tsp salt

DIRECTIONS

1. Make the crepe batter: In separate bowls, combine the dry ingredients and the wet ingredients. Use an electric mixer or whisk and slowly add the wet mixture to the dry mixture. Mix well. Cover and chill for 1 hour - overnight.
2. Make creamy pumpkin filling: Combine all ingredients using an electric mixer or whisk. Set aside in the refrigerator until assembly.
3. Make pumpkin spice condensed milk: Combine all ingredients. Set aside in the refrigerator until serving.
4. After chilling the crepe batter, it's time to cook the crepes. Heat a 10-inch nonstick pan to medium-low. Use a basting brush to add a light coating of melted butter.
5. Working quickly, add ¼ cup of batter to the pan. Swirl the pan to spread the batter evenly into a round pancake shape. Cook 1-2 min until the edges are golden. Then carefully flip and cook for 30 seconds.
6. Transfer the crepe to a cooling rack and repeat until you have 30-35 crepes. Make sure you brush a little butter to the pan every time. You may stack them onto a plate as long after they are slightly cooled. Once finished, let the crepes cool to room temp.
7. Time to assemble the mille crepe cake! Make sure all ingredients are cold or at least room temp. Make about 30 alternating layers of crepe cake and 3 Tbsp pumpkin filling.
8. Cover with plastic wrap and let it set in the fridge for 2 hrs-overnight.
9. Before serving, add a dusting of Matcha to the top of the mille crepe cake. Serve each slice with a side of pumpkin spiced condensed milk.

TIPS:

1. A common mistake is lumpy, curdled batter caused by using ingredients that are not room temp. Allow your butter, milk, and eggs warm to room temp before beginning this recipe. Melted butter (cooled for 2-5 min after lightly heating) worked better for us than softened room temp butter.

2. We used a 10 inch pan and made about 30 layers of crepe cake. For the sake of time and effort, feel free to divide the recipe in half. You can use a smaller pan or make less layers for a mini version of this cake.

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To learn more about the Matcha used in this recipe, click on one of the product links below.