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
8oz Cream Cheese
1 pint Heavy Whipping Cream
1 7oz Jar Marshmallow Fluff
FOR THE CREPES:
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.
FOR THE CREAM FILLING:
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.
ASSEMBLE THE CAKE:
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.