Description
Delicious green tea crepe rolls filled with whipped cream and garnished with pomegranate seeds or red currants.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 tablespoon matcha green tea powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Pomegranate seeds or red currants for topping
Instructions
- Prepare the Crepe Batter:
- In a large bowl, whisk together the flour, sugar, and matcha powder.
- In another bowl, mix the milk, eggs, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking continuously until smooth. Let the batter rest for about 30 minutes.
- Cook the Crepes:
- Heat a non-stick pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan, swirling it around to cover the bottom of the pan evenly.
- Cook for about 1-2 minutes on each side or until edges begin to lift and slight browning appears. Repeat with remaining batter.
- Prepare the Filling:
- In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Assemble the Crepe Rolls:
- Lay a crepe flat and spread a thin layer of whipped cream over it.
- Roll the crepe tightly into a log, then cut into smaller rolls.
- Repeat with the remaining crepes and whipped cream.
- Garnish:
- Arrange the rolls on a serving plate.
- Sprinkle pomegranate seeds or red currants over the rolls for a splash of color and flavor.
Notes
- Ensure the pan is properly preheated to achieve even crepes.
- Allow the batter to rest to help remove bubbles and improve texture.
- For added flavor, try incorporating a dash of almond extract in the whipped cream.
- Adjust sweetness by adding more or less sugar according to preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll