Matcha crêpes are thin, supple, and infused with green tea, bringing a bright green hue and a subtle Asian touch to them. They’re perfect for breakfast, dinner, tea time or everything in between!
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Growing up in France, crêpes are one of the very first thing I’ve learned how to make when I was a kid. They’re easy to prepare, very festive, and you can eat them by the dozen! I always stick to the traditional crêpes recipe, but today I make one exception sharing a variant with Japanese green tea.
Matcha crêpes do deserve a recipe on their own, as you need to tweak the original recipe a little to obtain the perfect green hue and the right flavor. Green tea has a very earthy flavor so you need to choose the right amount and sweeten the dough.
Matcha crêpes, in short:
- A French-Japanese fusion crêpes recipe
- Crêpes with a bright green hue
- A lovely dessert served with whipped cream and strawberries (or with melted chocolate sauce!)
Key ingredients of matcha crêpes
On top of the traditional ingredients used for crêpes (flour, eggs, milk, butter or vegetable oil), matcha crêpes feature 2 additional ingredients:
- Matcha tea. Choose “culinary-grade” matcha powder, instead of “ceremonial” (mostly used in drinks). If possible, I recommend to purchase in small amount as matcha should be used relatively quickly after opening.
- Honey or agave syrup. This natural sweetener will enhance the matcha flavor in the crêpes and cut the bitterness that often comes with it. If you’re already an avid matcha drinker, you can try without honey, but for everyone else, please do use some – I promise it really makes the difference!
How to make matcha crêpes
When it comes to the recipe, there’s nothing difficult here. Just ensure you sift the flour before using, and blend all of the ingredients in a blender until matcha is completely dissolved in the batter. Then, you need to let the batter rest – ideally 2 hours, but just 30 minutes would do too. This will help make the crêpes soft and supple.
How to BEST serve matcha crêpes
Like for any crêpe, you have options here. But there are a few flavor combinations that work a wonder with matcha tea. You can spread melted chocolate into your crêpes, using either dark or white chocolate. Now if you want to go a bit fancy, garnish with whipped cream (or half whipped cream, half mascarpone) and serve with fresh strawberries when in season. I also like to add just a drizzle of honey or agave syrup on top. It’s fresh, delicious, and subtly enhance the matcha flavor. This last option is my favorite!
FAQ
- Can I make these matcha crêpes vegan? You can, but you will need to choose a different crêpes recipe, that does not use eggs or dairy milk.
- Can I make them dairy-free? Absolutely, just replace cow milk with almond milk or any other plant-based milk of choice.
- What about gluten-free? Yes you can, but you will probably need to adapt the recipe a little. Crêpes are a very forgiving recipe, so you can test and adjust the flour quantity depending on the one you use (rice flour or oat flour for instance). The batter must remain liquid but the crêpes should hold their shape while cooking.
- Can I use more matcha powder? You can, but if doing so I do not recommend using more than 3 teaspoons matcha tea for a decent flavor and color.
- How to store matcha crêpes? In the refrigerator, covered with film wrap, for up to 3 days. You can warm them up in the microwave for a few seconds to bring them back to room temperature.
More crêpes recipes you’ll love
- Easy French Crêpes
- Crepes Suzette
- Vegan Chocolate Crepes with Caramel Sauce
- Spelt Flour Crepes
- Chocolate Praline Crepe Cake
- Salted Caramel Apple Crepes Rolls
For the matcha lovers…
Using matcha in my cooking is something I love. Now that you probably have your culinary grade matcha powder, explore further by making this Lime Matcha Marble Pound Cake or these White Chocolate Matcha Cookies. Oh, and for all the other occasions, try this Matcha Frappuccino (using ceremonial grade matcha) – it comes with a blueberry swirl!
PrintMatcha Crêpes
- Prep Time: 5 mins
- Rest Time: 30 mins
- Total Time: 35 minutes
- Yield: 12–15 crêpes 1x
- Diet: Vegetarian
Matcha crêpes are thin, supple, and infused with green tea, bringing a bright green hue and a subtle Asian touch to them.
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Ingredients
- 2 cup (240g) all-purpose flour, sifted
- 2 teaspoons matcha tea*
- 4 large eggs
- ¼ cup (50g) melted butter or canola/sunflower oil
- 1 Tablespoon honey or agave syrup**
- 2 cups (500 ml) milk of choice
- 2 Tablespoons oil for cooking
Instructions
- Add all the ingredients to a blender and mix until the green tea powder is completely dissolved and the mixture perfectly smooth. Let the batter rest for about 30 minutes or longer.
- Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the crêpes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
- Stack the crepes onto a plate and cover with foil to keep them warm while you’re making them all. Serve with either chocolate sauce or with whipped cream and fresh strawberries, with a drizzle of honey (or agave syrup) on top!
Notes
* I find that 2 teaspoons are the sweet spot to have a bright green hue and a subtle matcha flavor. Too much green tea would result in a dark green color and an unpleasant earthy flavor.
** Unlike for the traditional crêpes batter, that can be prepared with or without sugar, sweetening matcha crêpes batter is important. One Tablespoon of honey or agave syrup is just enough to slightly enhance the matcha flavor and cut the earthy flavor that comes with it.
Did you make this recipe?
Lastly, if you make this Matcha Crêpes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
