- Level: Easy
- Total: 4 hr 10 min (includes chilling and cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 461
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 8 g
- Cholesterol
- 157 mg
- Sodium
- 205 mg
Crepes are one of Molly’s go-tos for the girls for breakfast, and if you have time to make a bunch of them in a row, try this no-bake cake out! It has a lovely muted green tea filling, because you have to have tea at dim sum!
- Level: Easy
- Total: 4 hr 10 min (includes chilling and cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 461
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 8 g
- Cholesterol
- 157 mg
- Sodium
- 205 mg
Ingredients
Crepes:
Filling:
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Directions
- In a blender, combine the eggs, milk, almond extract, flour, granulated sugar, and salt and blend until just combined. Drizzle in the butter and blend until JUST combined; do not overblend. Refrigerate for at least a few hours or overnight. If separation occurs, give it a light stir before cooking.
- Heat an 8-inch nonstick pan over medium heat and grease lightly with butter (add a pat of butter and wipe out excess with a paper towel. Keep this paper towel on hand to add additional butter throughout cooking). Add a scant 1/4 cup of batter, swirl it around, and cook until just set and the edges begin to brown, about a minute. Flip and cook for just another few seconds to ensure the other side is set. Transfer to a cooling rack. Repeat with the remaining batter, carefully wiping the pan with the buttery paper towel (and adding more butter) after every couple of crepes, as needed. The crepes can overlap a little once they come out of the skillet; they won’t stick together. Allow the crepes to cool fully to room temp.
- Meanwhile, for the filling, dissolve the matcha in the hot water, whisking vigorously to eliminate any lumps, and let it cool fully. Once cooled, add to a stand mixer bowl fitted with a whisk. Add the cream cheese, orange zest, almond extract, and salt and beat on medium-high until smooth and combined. Add the heavy cream and powdered sugar and mix on low until you’re confident that sugar won’t fly everywhere, then increase the speed to medium-high and beat to medium-stiff peaks.
- Stack up all of the crepes with a very thin layer of whip between each crepe. Finish with a thick swoopy layer of whip and a dusting of matcha, a sprinkle of zest, sesame seeds, and sprinkles, if desired. Refrigerate until ready to serve.
