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).
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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.
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.
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.
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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.
Milk: I recommend whole milk for subtle richness, but have used non-fat in a pinch.
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.
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
- Chocolate Chips
- White Chocolate Chips
- Powdered sugar
This first step is what makes the recipe so easy… Combine all ingredients in a blender and mix for about 30 seconds. Voila!
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.
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.
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.
Once flipped, cook the second side for another 1-2 minutes.
Serve immediately with your favorite fillings.
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:
- 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.
- 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.
Matcha Crepe Recipe (Gluten-Free)
- 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
- 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.