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Matcha Crêpes + Berries Cake



2 cups room temperature Whole Milk

6 Tablespoons Unsalted Butter, melted

1 Tablespoons Sugar

1/2 Tablespoon Vanilla

1/4 teaspoon Kosher Sea Salt

4 room temperature Eggs

2 Tablespoons melted Butter

2 cups Flour

2 Tablespoons Matcha Powder


1 pound Strawberries, raspberries,etc., cleaned and sliced

Cream Filling:

8oz Cream Cheese

1 pint Heavy Whipping Cream

1 7oz Jar Marshmallow Fluff



  • In a blender, blend on medium speed: milk, 6T butter, sugar, vanilla, eggs and salt. Blend until smooth.

  • In a separate bowl, whisk together the flour and Match powder.

  • Add the flour mixture in two additions, and blend until smooth.

  • Transfer the batter to a covered bowl and refrigerate for at least 1 hour.

  • Heat an 8-inch skillet or crêpe pan over medium high and lightly brush with melted butter.

  • Working quickly add 2-3 tablespoons of the batter to the pan and swirl the pan to evenly coat the skillet with the batter.

  • Cook until the edges look dry, about 30 seconds, then carefully flip the crêpe to cook the other side for an additional 30 seconds.

  • Transfer crêpe to a wax paper lined cooling rack.

  • Repeat with remaining batter, buttering pan as needed, typically after every 4th crêpe.

  • Allow crêpes to cool completely.


  • Beat cream cheese until whipped.

  • Slowly add in heavy cream beating on medium speed.

  • Whip until light and fluffy.

  • Add in marshmallow fluff and beat until combined.


  • Add one crêpe to a plate and add small dollops of the cream mixture.

  • Sprinkle with cut fruit.

  • Top with another crêpe and gently press down.

  • Repeat until all the cream and fruit has been used. Optionally, you may want to reserve some cream and fruit to decoratively top the cake right before serving. I also like to dust with additional Matcha powder.

  • Cover cake and refrigerate at least 1 hour before serving.

Makes one cake that serves 8-12.


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