What is a crepe?
A crepe is almost like a very thin pancake. They are soft and delicate with thin, crispy edges and can be filled with either savory or sweet fillings.
This particular recipe is for sweet crepes, so we will be using sweet fillings.
What do I need to make matcha crepes?
6 ingredients are needed for the matcha crepes, and 5 for the blueberry sauce. Sweet crepes are super easy to make and come together quickly, as does the blueberry sauce. Here’s everything you’ll need:
For the matcha crepes:
For the blueberry sauce:
- Blueberries, fresh or frozen
- Sugar (or sugar alternative)
- Lemon juice
Jade Leaf Matcha Latte Mix
Our matcha latte mix is great to use in matcha crepes, because it’s already sweetened! We love how this mix brings out all the sweet notes of matcha and blends so easily. There is no need to sift before adding! If you're living a sugar free lifestyle, we support you - try this recipe with our NEW Sugar Free Matcha Latte Mix!
If you don’t have matcha latte mix on hand, you can use about 3 tablespoons of another grade of matcha, such as Culinary Grade. Don’t forget to sift!
What should I put inside my crepes?
We think whipped cream pairs perfectly with these matcha crepes with blueberry sauce!
Tips for making matcha crepes
Crepes are supposed to be very thin. Make sure you use just enough batter so that they come out as delicate and thin as the crepes can be.
The perfect amount of batter to use depends on the size of your pan, but the key is to ladle it into the middle of a hot pan and turn it in circles so that the batter spreads evenly around the pan in a thin layer.
Matcha Crepes with Blueberry Sauce
- 1 ¾ cups flour
- ¼ cup sugar (or sugar alternative)
- Matcha Latte Mix or Sugar Free Matcha Latte Mix
- 6 eggs
- 2 ½ cups milk
- 1 tsp vanilla extract
- Butter, for the pan
- 1 cup blueberries, fresh or frozen
- ¼ cup water
- ¼ cup sugar (or sugar alternative)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch, mixed with 1 tablespoon cold water
- In a large bowl, combine the flour, matcha latte mix, and sugar. Make a well in the middle of the dry ingredients; add 2 eggs. Mixing slowly with a whisk, incorporate the flour into the eggs until mixture becomes thick (you will not use up all the flour) Crack 2 more eggs and mix, incorporating more flour from the sides; repeat until all 6 eggs are used up.
- Slowly incorporate the milk and vanilla into the egg mixture.
- Add butter to pan. Spread a ladle full of batter into the pan; pick up the pan and turn it so the batter covers the entire bottom of the pan in a thin layer. Cook for 2-3 minutes on medium heat, then flip.
- In a medium saucepan over medium heat, combine the blueberries, 1/4 cup of water, sugar, and lemon juice. Bring to a low boil, stirring frequently.
- In a small bowl, combine the cornstarch with 2 tablespoons of cold water.
- Slowly stir the cornstarch mixture into the blueberries. Simmer until blueberry sauce is thick enough to coat the back of a spoon, about 5 minutes.
Fill the crepes with fresh whipped cream and top with a generous drizzle of fresh blueberry sauce- enjoy!
This recipe is adapted from Lauren’s recipe for “Crepes” at www.lalaskitchentable.com
Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog Lala’s Kitchen Table, or posting mouthwatering food pics on her Instagram @lalaskitchentable!