Oh yes, you read that right: Gluten-Free Mini Matcha Mille Crepe Cake. Queenie came up with this fantastic recipe and yup, it tastes as good as it looks.

INGREDIENTS

Mille Crepe Cake
3/4 cups rice flour (Queenie prefers this Thai Rice Flour for this recipe.)
2 eggs
3/4 cups + 1 tablespoon whole milk
3 tablespoons butter
4 teaspoons sugar + more for sprinkling
1 tablespoon cooking oil

Matcha Cream Filling
1/2 tablespoon rice flour
1 tablespoon cornstarch
1 egg
1 tablespoon sugar
1 teaspoon vanilla extract
2/3 cup whole milk
1/2 cup heavy cream
1 tablespoon matcha
1 tablespoon hot water
1 tablespoon sugar
1 teaspoon honey

First, let’s start with the crepe cake.

1. In a bowl, combine rice flour (3/4 cups) and sugar (4 teaspoons).

2. In a saucepan, gently melt and heat the butter (3 tablespoons) and 3/4 cup of milk. Do not bring to a boil. Take off heat when most of the butter has melted and set aside, letting it cool down so it’s lukewarm.

3. Pour the melted butter/milk into the rice flour bowl.

4. Add eggs (2) and mix well.

5. Add in 1 tablespoon of cold milk, and mix.

At this point, the crepe batter can be used right away or be kept in the fridge to be used the next day.

6. Heat up a 6″ cast iron skillet on medium heat. Once heated, wipe a thin layer of oil using a paper towel.

7. Take a small ladle of crepe batter and pour in from the center and quickly swirl the batter around to coat the whole pan. After about 45 seconds, loosen the edge of the crepe using an angled spatula and flip. Cook the other side for about 30 seconds. Thinner the crepe, the better.

8. Transfer the crepe to a plate to cool. Repeat, again and again.

Next, the matcha cream filling.

9. In a bowl, mix together rice flour (1/2 tablespoon), cornstarch (1 tablespoon), egg (1), vanilla extract (1 teaspoon), and sugar (1 tablespoon).

10. Heat milk (2/3 cup) in a saucepan over low heat and bring to a simmer. Take off heat.

11. Pour the milk into the egg mixture bowl a little at a time. Mix well.

12. Pour the contents of the bowl back into the saucepan. Heat over low heat and whisk until it starts to thicken.

13. Remove from heat and continue whisking until the mixture looks smooth, like pudding.

14. Pour the cream into a bowl and lay a plastic wrap directly on top. Cool in the fridge for about 10 minutes.

Now, the matcha part.

15. Mix together hot water (1 tablespoon) and matcha (1 tablespoon).

16. Add in sugar (1 tablespoon) and honey (1 teaspoon). Mix well.

17. Take the cream out of the fridge and mix in the sweetened matcha.

18. Slowly add in heavy cream (1/2 cup), little by little, and whip until it reaches medium peak.

Time to start assembling.

19. Using a 2″ or 2 1/4″ cookie cutter, cut circles out of the stacked crepe cake.

20. Put the same cookie cutter on a small plate and use the cutter as a mold. Place a crepe circle at the bottom of the cookie cutter. Take a small spoonful of matcha cream and cover the first layer of crepe. Place another crepe circle on top of the matcha and keep alternating layers of crepe and matcha until it reaches the top of the mold. The top layer should be matcha.

21. With the mold still on and on the plate, place in the fridge for about 5 minutes to set.

22. Take a crepe circle and sprinkle one side with sugar. Use a culinary torch to caramelize. Make 12-14 more caramelized crepes.

23. Take the mold with the crepe cake out of the fridge. Unmold by placing a crepe circle on top and push down while pulling the mold up.

24. Remove the top crepe circle and replace with a caramelized one.

GLUTEN-FREE MINI MATCHA MILLE CREPE CAKE

Recipe by Queenie Fok for Oh, How Civilized
Makes 12-14 

INGREDIENTS

Mille Crepe Cake
3/4 cups rice flour (Queenie prefers this Thai Rice Flour for this recipe.)
2 eggs
3/4 cups + 1 tablespoon whole milk
3 tablespoons butter
4 teaspoons sugar + more for sprinkling
1 tablespoon cooking oil

Matcha Cream Filling
1/2 tablespoon rice flour
1 tablespoon cornstarch
1 egg
1 tablespoon sugar
1 teaspoon vanilla extract
2/3 cup whole milk
1/2 cup heavy cream
1 tablespoon matcha
1 tablespoon hot water
1 tablespoon sugar
1 teaspoon honey

DIRECTIONS
First, let’s start with the crepe cake.

1. In a bowl, combine rice flour (3/4 cups) and sugar (4 teaspoons).

2. In a saucepan, gently melt and heat the butter (3 tablespoons) and 3/4 cup of milk. Do not bring to a boil. Take off heat when most of the butter has melted and set aside, letting it cool down so it’s lukewarm.

3. Pour the melted butter/milk into the rice flour bowl.

4. Add eggs (2) and mix well.

5. Add in 1 tablespoon of cold milk, and mix.

At this point, the crepe batter can be used right away or be kept in the fridge to be used the next day.

6. Heat up a 6″ cast iron skillet (like this one) on medium heat. Once heated, wipe a thin layer of oil using a paper towel.

7. Take a small ladle of crepe batter and pour in from the center and quickly swirl the batter around to coat the whole pan. After about 45 seconds, loosen the edge of the crepe using an angled spatula and flip. Cook the other side for about 30 seconds. Thinner the crepe, the better.

8. Transfer the crepe to a plate to cool. Repeat, again and again.

Next, the matcha cream filling.

9. In a bowl, mix together rice flour (1/2 tablespoon), cornstarch (1 tablespoon), egg (1), vanilla extract (1 teaspoon), and sugar (1 tablespoon).

10. Heat milk (2/3 cup) in a saucepan over low heat and bring to a simmer. Take off heat.

12. Pour the contents of the bowl back into the saucepan. Heat over low heat and whisk until it starts to thicken.

13. Remove from heat and continue whisking until the mixture looks smooth, like pudding.

14. Pour the cream into a bowl and lay a plastic wrap directly on top. Cool in the fridge for about 10 minutes.

Now, the matcha part.

15. Mix together hot water (1 tablespoon) and matcha (1 tablespoon).

16. Add in sugar (1 tablespoon) and honey (1 teaspoon). Mix well.

17. Take the cream out of the fridge and mix in the sweetened matcha.

18. Slowly add in heavy cream (1/2 cup), little by little, and whip until it reaches medium peak.

Time to start assembling.

19. Using a 2″ or 2 1/4″ cookie cutter, cut circles out of the stacked crepe cake.

20. Put the same cookie cutter on a small plate and use the cutter as a mold. Place a crepe circle at the bottom of the cookie cutter. Take a small spoonful of matcha cream and cover the first layer of crepe. Place another crepe circle on top of the matcha and keep alternating layers of crepe and matcha until it reaches the top of the mold. The top layer should be matcha.

21. With the mold still on and on the plate, place in the fridge for about 5 minutes to set.

22. Take a crepe circle and sprinkle one side with sugar. Use a culinary torch to caramelize. Make 12-14 more caramelized crepes.

23. Take the mold with the crepe cake out of the fridge. Unmold by placing a crepe circle on top and push down while pulling the mold up.

24. Remove the top crepe circle and replace with a caramelized one.