November 18, 2014

Matcha Crepes

My mom loves matcha tea.
So last Saturday morning, after she had stayed up 'till 2 am working, I decided to make her some matcha crepes ;)
She loved them and so did the rest of my family! The great part about this recipe is that it's completely devoid of added sugar and added oil (aside from the oil used to grease the pan). Get creative with the fillings --- make sweet and savory crepes!

I'm sure you can substitute the AP flour with rice flour; I have yet to attempt that but hopefully it works out for me:)
my mom had them with cookie butter (speculoos) filling

(we were out of bananas/berries and all kinds of nut butters/nutella...)

topped hers with some sweetened coconut flakes, matcha, and chia seeds (didn't have any black sesame seeds at home)

my brother on the other hand filled his crepe with whipped cream...i topped it off with some more chia seeds (and then he covered it with more whipped cream later).

Recipe: Matcha Crepes
By: Hannah Claudia

1 tsp matcha powder
pinch of salt
1 cup of flour, sifted
2 cups of milk
2 eggs, at room temperature
1 tsp pure vanilla extract


1. Mix the dry ingredients together
2. In a separate bowl, mix the wet ingredients.
3. Mix the wet into the dry. 
4. Wait for at least 10 minutes for the batter to sit.
5. Heat up a non-stick pan (preferably about 9 inches)
6. Grease the pan with an oiled paper towel
7. Once the pan is hot enough (water will sizzle if water is flicked at it), add 1/4 cup (about a ladleful) of batter.
8. Quickly turn the pan around, coating the entire bottom with the batter. Keep turning the pan until the 
batter is evenly spread out.
9. When the edges start to turn dry and peel off of the sides of the pan, flip the crepe (carefully using a spatula or quickly with your fingers)
10. Cook for another 30 seconds or so until the other side is slightly golden.
11. Remove from the heat, spread on your desired spreads and add your desired fillings ;)

enjoy ;)

xoxo, hannah

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