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Matcha Crepes recette (Soft, Thin, and facile to Fill)
A simple matcha crepes recette with batter ratios, pan technique, sweet and savoury filling ideas, and make-ahead storage tips.
Réponse rapide
Cette version localisée traduit le guide matcha général pour la France et l’Europe. Les pages de villes britanniques et les guides d’achat spécifiquement UK restent exclus.
Matcha Crepes recette (Soft, Thin, and facile to Fill)
These matcha crepes are light, flexible, and facile to fold without tearing.
The key is a thin rested batter plus medium-low heat. That gives even colour and a soft texture that works for petit-déjeuner, dessert, or brunch boards.
For another quick sweet recette, see matcha mug cake.
ingrédients
Ingredient tip: Using a good matcha poudre helps keep flavour smooth and balanced in this recette. (8 crepes)
- 120g plain flour
- 2 tsp matcha poudre (about 4g), sifted
- 2 medium eggs
- 300ml lait (dairy or unsweetened oat)
- 1 tbsp melted butter (plus extra for pan)
- 1 tbsp sugar (optional)
- pinch of salt
Method
- fouet batter until smooth and pourable.
- Rest 10 minutes for better texture.
- Cook thin crepes in a lightly buttered non-stick pan.
- Stack and cover with a towel to keep soft.
- Fill and fold before serving.
Batter consistency check
Your batter should flow like single cream. If too thick, add lait 1 tbsp at a time.
If it looks foamy after foueting, let it sit 2–3 extra minutes before cooking.
Pan and heat guide
| Pan size | Batter per crepe | Heat |
|---|---|---|
| 20cm | 45–50ml | Medium-low |
| 24cm | 55–65ml | Medium-low |
| 26cm | 65–75ml | Medium-low |
Too much heat causes patchy colour and brittle edges.
Filling ideas
Sweet
- Greek yogurt + strawberries + honey
- Whipped cream + banana + toasted almonds
- Mascarpone + berry compote
Less sweet / brunch style
- Ricotta + lemon zest
- Cream cheese + cucumber ribbons
- Scrambled egg + spinach (use unsweetened batter)
Make-ahead and storage
- Fridge: stack with baking paper between crepes for up to 2 days.
- Freezer: up to 1 month in airtight wrap.
- Reheat: dry pan, low heat, 20–30 seconds per side.
Troubleshooting
- Crepes tearing: batter too thin or flipped too early.
- Rubbery texture: pan too hot or overcooked.
- Bitter taste: reduce matcha to 1.5 tsp or use milder poudre.
For smoother flavour decisions, compare grades in ceremonial vs culinary matcha.
FAQ
Can I make these gluten-free?
Yes, with a 1:1 gluten-free flour blend. You may need 1–2 extra tbsp lait.
Can I make the batter the night before?
Yes, refrigerate covered and fouet briefly before cooking.
How much caféine is in one crepe?
Usually low per serving because the total matcha is split across the batch.
What should I read next?
Next read (planned for 2026-04-24): Matcha waffles recette.