bring it to the table.
POTLUCK
About the Recipe
Roll cakes are beautiful, elegant, and delectable -- and now, you can make your own! Using matcha crepes as a base for this roll cake, this recipe balances earthiness with subtle sweetness and makes for a light, delightful dessert. The whipped cream layered between each crepe adds the perfect amount of fluffiness to the slightly spongey crepes. The secret is the touch of cornstarch added to the crepe batter -- it helps keep the thin layers hold together! It might look intimidating but it's so easy to make in around thirty minutes -- and it will look like it took way longer!
Ingredients
Matcha crepes:
1 egg
1/2 cup milk
1/6 cup all-purpose flour
1 tbsp white sugar
1 tbsp melted butter
Pinch of salt
1 tsp matcha
1/2 tbsp cornstarch
Cream filling:
1 cup cold heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract
Steps
Step 1:
Combine all dry ingredients in a medium mixing bowl.
(1/6 cup flour, 1 tbsp sugar, salt, matcha, cornstarch)
Step 2:
Then, mix all wet ingredients in a separate medium mixing bowl until just combined. Make sure not to overmix.
(1 egg, 1/2 cup milk, 1 tbsp melted butter)
Step 3:
Once both mixtures are combined, gradually fold the dry mixture into the wet mixture by shaking in a third of the dry ingredients at a time.
Step 4:
The resulting mixture should be quite runny. Heat a pan over medium-low heat, and use butter or canola oil on the pan to ensure the crepe does not stick. Add about 1/3 cup mixture to the pan and tilt the pan around until the entire circular surface of the pan is filled up with the mixture. Try to make the crepes as thin as possible.
Step 5:
Cook each crepe for about 40 seconds to one minute on each side, or until you're able to flip it over. You should be able to make about six crepes from this batter. Once your batter is used up, set the completed crepes to the side to cool.
Step 6:
As your crepes cool, prepare your cream filling. Using either an electric handheld mixer OR the sheer strength of your muscular arms + a handheld whisk, combine the cold heavy cream, powdered sugar, and vanilla extract in a medium bowl. If using a handheld whisk, you'll need to whisk at a fast, rigorous pace for about five to ten minutes until the cream creates stiff peaks.
(1 cup cold heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla extract)
Step 7:
Once your cream is fluffy and creates stiff peaks, begin your crepe cake roll building process. Line up the crepes on a clean surface side by side, making sure a bit of each overlaps the next crepe (like a Venn Diagram). Once lined up, fold the rounded edges of each crepe over slightly to create a rectangular shape overall.
Step 8:
Scoop the whipped cream onto the crepes, making sure to layer it evenly across the entire rectangle. Once added, begin to roll up the crepe chain from one of the short ends of the rectangle.
Step 9:
After you've rolled up your crepe cake, you can use a piping bag to pipe cream designs on top and/or dust with matcha powder, nuts, or any other toppings of choice. Serve right away or refrigerate for up to three days. Yayy -- you've made your own adorable matcha dessert creation fit to impress others! Enjoy :D
