Pour in about 1/3 cup of batter into the center of the pan, and immediately tilt and swirl the pan, allowing the batter to fill it out. Melt 1/2 tablespoon of butter in a crêpe pan (or a non-stick skillet) over medium-high heat. Whisk until smooth, then whisk in the rest of the milk. Add the egg and half of the milk into the well. Make a well in the center of the mixture. Raspberries (or any berry of your choice)Ĭombine the flour, salt, and matcha powder in a medium bowl and whisk together. Matcha Crepes with Whipped Cream, Berries, and Cacao Nibsġ tablespoon of Aiya cooking grade matcha The cacao nibs might seem like they’re just there for decoration but they actually add this chocolate-y coffee layer that shouldn’t be missed. If you find yourself thinking, “green crêpes?” I assure you that the tea flavor (matcha is finely ground green tea!) is quite mild and it’s beautifully balanced by the cream and berries. On a dreary winter day or really, any day, green crêpes with berries, whipped cream, and cacao nibs really can’t be topped. Matcha has a ton of health benefits but in addition to that it’s green, folks, which makes it so much fun to bake with. We recently featured matcha as a Premium Ingredient in our October Breakfast Pairings Box (we added cooking grade matcha into some delicious berry smoothies) and I’ve been wanting to try baking some matcha treats. I’ve even made crêpes with beer! So when our friends at Aiya Matcha asked me to develop a recipe for them using matcha, I decided that crêpes were the perfect thing to sneak it into. I try to mix things up by playing around with different types of flours and milks (both dairy and non-dairy have worked well for me). Alas, that’s a story for another day! Let’s get back to the crêpes.Ĭrêpes are the sort of thing that sound complicated but are actually so easy that every time you make them you remind yourself, “I should make crêpes more often!” I call it table scraps and these days I eat a lot of half slices of cheddar cheese and bread crusts with just a little jam left on them. Then a few years later you have children and you realize you’re even more of an adult when your breakfast, lunch, and dinner becomes leftovers of whatever your kid is eating. Ok, ALL the sweet potato fries and then an extra order of fries. And then you don’t eat anything until you drink a beer at happy hour and devour some sweet potato fries. You realize you’re an adult when you wake up on a Saturday morning and whip yourself up a truly indulgent breakfast. I still remember my parents gifting me two crêpe pans for my 23rd birthday, my first, living and working in San Francisco. It wasn’t until after college that I realized I could make my own crepes whenever I wanted. I’ve talked a lot about crêpes in the past - I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s.
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