Ingredients
(Makes approximately 4-5 mini crepe cakes)
For Crepes
- 6 tbs butter
- 3 cups milk
- 6 eggs
- 2-3 tbs Culinary Grade Matcha
- 1½ cups flour
- 7 tbs sugar
- 2 pints heavy whipping cream
For Cream
- 2 pints heavy whipping cream
- 1/8 cup Matcha Latte Mix (this blend has organic sugar which adds a subtle sweetness to the cream)
- 2 tsp vanilla extract
Decorations
- Black icing
- Candy eyeballs
- Powdered sugar
Steps
- Make the crepes by melting the butter in a 12-inch nonstick pan on medium heat. Allow it to brown slightly.
- Add the milk to warm. Don't let the milk simmer. Remove from heat.
- In a large bowl, whisk flour and sugar. Sift matcha into the dry ingredients. Mix in eggs, then gradually mix in butter and warm milk. Chill in the fridge for approximately 15 minutes.
- On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tilt and rotate the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes completely.
- Now it's time to make the heavy whipping cream. Add heavy cream, Matcha Latte Mix, vanilla extract into a large bowl. Use a handheld electric mixer to combine all ingredients. Mix for 2-3 minutes or until stiff. If you don't have an electric mixer, add all ingredients into a blender and blend until stiff.
- Stack cooled crepes on top of each other, use a 4" or 4.5" round cookie cutter to cut out circles.
- Stack crepes with whipped cream between each layer, approximately 8 to 10 crepe layers tall.
- This is the fun part — decorate to look like Frankenstein! I squeezed out about 1/2 tbs of black icing into a small bowl and gradually added small pinches of powdered sugar to create a thick paste to form Frankestein's head screws and scar. Use the black icing as "glue" to affix his eyeballs.
- Once the crepe cakes are fully assembled and decorate, place in the fridge to set for a minimum of 2 hours or overnight.
- Eat & enjoy!
