For the crepes:

  • 3 eggs

  • 1½ cups milk

  • 1¾ tbsp sugar

  • 1 cup flour

  • 1 tbsp matcha powder

  • 2 tbsp butter, melted

  • 1 tsp baking powder

For the whipped cream:

  • ¾ cup heavy cream

  • 25g granulated sugar

  • 1 tbsp rum

To garnish:

  • Chocolate, melted

  • Matcha powder

  • Gold leaf



  • Combine ingredients for crepe in a bowl and mix well. Pour batter through strainer and let it rest in the refrigerator for 2 hours.
  • Combine heavy cream, sugar and rum and beat until stiff peaks form.
  • Pour a small amount of crepe batter onto a heated frying pan and cook on both sides. Repeat with remaining batter.
  • Set crepes aside to cool. Once they have cooled down, spread each crepe with whipped cream, stacking them on top of each other. Wrap tightly in plastic wrap and freeze for 4 hours.
  • Cut off the four sides to create a square cake. Then cut this into four equal squares. Pour chocolate over the crepe squares and let it dry. Sprinkle with matcha powder and gold leaf.