2 green crepes filled with raspberries, topped with whipped cream.
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Easy Matcha Crepes Recipe (Gluten-Free)

This easy matcha crepe batter takes 30 seconds to mix up in your blender. Just 1-2 hours of resting time in the fridge and you are on your way to flipping crepes.

Matcha crepes are a simple, yet impressive, elegant dessert or breakfast.

Matcha green tea powder adds intense color and subtle flavor to this easy recipe.

These homemade crepes are gluten-free. But you will never miss the gluten. The resting time allows the moisture to fully saturate the flour. Eggs paired with well-hydrated flour give you perfectly “bendy” crepes that roll, fold, and (most importantly) taste exactly like the gluten-full originals.

Delicious matcha crepes are the perfect breakfast or dessert for any “green” holiday: St. Patrick’s Day, Earth Day, or Christmas (especially stuffed with red strawberries and raspberries).

3 green crepes folded into triangles and topped with a dollop of whipped cream and a few raspberries.

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Of course, I am a huge matcha fan, have it in some form every morning, and am happy for an excuse to add matcha to anything from honey-matcha yogurt to Iced Matcha Lemonade.

Equipment

2 crepe pans stacked on top of a black and white plaid dish towel.

Crêpe Pans: You can make this matcha crepes recipe in a small to medium non-stick pan, but I highly recommend investing in a crepe pan, if you plan on making these more than once. I always use two crepe pans to whip up the crepes in double time.

Blender: I have a Blendec which is used daily in my house. Any blender will do the trick for this recipe which mixes very light ingredients.

The blender makes for easy cleanup. There’s no need for a hand mixer, large bowl, or storage container. You can mix, refrigerate, and store batter all in one container.

A blender trumps a hand mixer for achieving a smooth batter and fully blending the matcha powder into the mixture.

Turner Spatula: A wide, sturdy turner is helpful when loosening the crepe edges from the pan and for flipping the crepes.

Measuring Cups and Spoons and a Liquid Measuring Cup: In addition to measuring wet and dry ingredients, a ⅓ cup is helpful for measuring out batter and creating uniform crepes.

Ingredients

Matcha: I first discovered the wonders of matcha many years ago at Starbucks. Since then, I have incorporated it into my daily routine, most often in matcha breakfast recipes like this one.

Latte Grade Encha Matcha is a staple in my house, so I use that. However, culinary-grade matcha is slightly less expensive and absolutely suitable for use in food recipes.

Get 10% off Encha Matcha with my affiliate code: UMSCOSDBDM.

Gluten-Free 1-for-1 Replacement Flour (with Xanthan Gum in the ingredients): This recipe works best with a gluten-free cup-for-cup baking flour, like King Arthur Measure for Measure Gluten-Free Flour.

Other options are Bob’s Red Mill 1-to-1 and Cup4Cup Gluten-Free Multipurpose Flour. All 3 of these flours contain xanthan gum, which is important for keeping your crepes flexible.

Milk: I recommend whole milk for subtle richness, but have used non-fat in a pinch.

Eggs

Unsalted Butter: The recipe calls for melted butter. I heat it up quickly for about 30 seconds in the microwave and give it a quick stir to melt any residual unmelted butter.

Sugar

Vanilla Extract

Salt

Oil or Cooking Spray: to help crepes release easily from the nonstick pan

Optional Fillings & Toppings:

  • Fresh Berries: strawberries or raspberries are a beautiful visual contrast to green crepes.
  • Fruit Jam
  • Cranberry sauce
  • Store-bought or Fresh Whipped Cream: Try Homemade Maple Syrup Whipped Cream.
  • Ice Cream
  • Nutella
  • Chocolate Chips
  • White Chocolate Chips
  • Powdered sugar
3 green crepes folded into triangles and topped with a zig zag of chocolate sauce and sprinkled with powdered sugar.

Step-By-Step Instructions

This first step is what makes the recipe so easy… Combine all ingredients in a blender and mix for about 30 seconds. Voila!

Green matcha crepe batter in the bottom of a blender, with visible bubbles from being freshly mixed.

Let the crepe batter rest in the refrigerator for at least one hour. Don’t shortcut this step. It takes at least an hour for the flour to hydrate.

You can leave the batter overnight. If it thickens to the consistency of pancake batter, add 2-4 tablespoons of milk to get it a bit thinner and pourable, about the consistency of heavy whipping cream.

Heat the crepe pan on the stove until it is medium-hot. I use two crepe pans to keep things moving. And I usually have a couple of sous chefs eager to flip the crepes.

Coat the hot pan lightly with oil or cooking spray, like Pam. I like to reapply the oil after every other crepe.

Pour ⅓ cup of batter into the crepe pan, turning the pan in a circular motion until the bottom is coated with a thin layer of batter.

Green batter in a crepe pan with a small edge not yet fully coated with batter.

Cook each crepe for 2-3 minutes on one side, using a spatula to help release it. It will slide easily around the pan when ready to flip.

An aqua spatula lifting the edge of a bright green crepe from the crepe pan.

Now, it’s time for the fun! Flip the crepe with a spatula or by sliding the crepe to the edge or slightly over the edge of the pan and flipping it in the air. Or simply flip the crepes over with a wide-based turner spatula.

A partially cooked bright green crepe on the edge and hanging off a crepe pan.
Slide the crepe to the edge to flip. You can do it! For proof, see pics of my kids flipping crepes on my basic gluten-free crepe post.

Once flipped, cook the second side for another 1-2 minutes.

Serve immediately with your favorite fillings.

2 green crepes filled with raspberries, topped with whipped cream and mini chocolate chips.

Matcha Mille Crepe Cake

You can turn these gluten-free green tea crepes into an impressive crepe cake or what the French call Gâteau de Crêpes. This stacked Japanese Matcha Mille Crepe Cake Recipe is patiently made of matcha crepes with layers of cream and fresh fruit, then topped with a white chocolate ganache.

Make Ahead & Storage Options

There are two make-ahead options:

  1. Make batter the night before. Flipping and making these delicious crepes is half the fun, similar to baking and decorating Christmas cookies or a whole-family assembly line for tamales. If you want to pre-make batter for a crepe-making family event, mix the batter and store it in the fridge for up to 24 hours. It will thicken considerably. Add approximately 1/4 cup of whole milk (one tablespoon at a time) until the batter is easily pourable, similar to the consistency of waffle batter.
  2. Fully cook the crepes a day or two ahead. This is my favorite option for an easy breakfast, a ready-to-go weekend brunch dish, or an impressive matcha dessert at a dinner party. Pre-make the crepes and store them in an airtight container (or Ziploc bag) in the fridge with wax paper between each crepe. They store well in the fridge for up to two days or the freezer for up to two months.
A couple of bright green crepes, with the top crepe half rolled.

Related Recipes:

2 green crepes filled with raspberries, topped with whipped cream.

Matcha Crepe Recipe (Gluten-Free)

Earthy & energizing, these crepes are a delicious way to incorporate matcha in your day. The vibrant green color also makes them perfect for a festive breakfast or holiday dessert. Gluten-Free.
5 from 2 votes
Rate this Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Batter Resting Time (in fridge) 1 hour
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Cuisine French
Servings 12 crepes

Ingredients
  

  • 4 large eggs
  • 2 cups whole milk
  • 1 cup gluten-free flour blend (containing xanthan gum, like King Arthur Measure for Measure)
  • 4 tbsp unsalted butter melted
  • 2 tbsp matcha powder unsweetened
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • oil or cooking spray to lightly coat the pan

Instructions
 

  • Combine all ingredients in a blender and mix for about 30 seconds.
  • Let the crepe batter rest in the refrigerator for at least one hour.
  • Heat the crepe pan on the stove until it is medium-hot. Lightly coat the hot pan with oil or cooking spray.
  • Pour ⅓ cup of the batter into the crepe pan, turning the pan until the bottom is coated with the crepe batter.
  • Cook each crepe for 2-3 minutes on one side, using a spatula to help release it. It will slide easily around the pan when ready to flip. Flip the crepe over and cook for another 1-2 minutes.
  • Serve immediately with your favorite fillings or store in the fridge with wax paper between each crepe.
Keyword christmas, gluten-free, gluten-free holiday desserts, matcha breakfast recipe, matcha dessert recipe, St. Patrick’s Day
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