Sharing this matcha crepe recipe in collaboration with Aiya Matcha!
I wanted to add an Asian flair to these crepes and felt like matcha and black sesame would go perfectly. The matcha adds a nice green color to the crepe.
I first tried making these crepes with almond flour, as I had so much difficulty finding flour during the coronavirus lockdown. I probably tried at least 10 different times to get flour, from convenience stores, local markets, Trader Joes, Whole Foods, and even drugstores.
I learned almond flour does not make good crepes. They totally fell apart and became a mush. I almost never throw away food, but I had to toss the batter, that’s how bad it was. B was disheartened that I threw it away “you’re using up our precious eggs, butter, and milk!” (which was also getting hard to find).
I never thought it would be a struggle to buy basic baking ingredients, but that was before a pandemic happened.
Luckily, I was eventually able to get flour and make some crepes that didn’t fall apart. Recipe adapted from Alton Brown.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
2 tablespoons Aiya matcha green tea
3 tablespoons sugar
3 tablespoons melted butter
Butter, for coating the pan
Combine the eggs, milk, water, flour, matcha, sugar, and melted butter in a bowl. Beat until blended.
Heat a small non-stick pan. Add butter to coat. Pour a thin layer or batter into the center of the pan and swirl to spread evenly. Cook for 30-60 seconds until golden brown and flip. Cook for another 30-60 seconds until golden brown and remove from pan. Continue until all batter is gone.
The crepes are more easily foldable while warm. Top with ice cream (I used black sesame ice cream here) and strawberries. Enjoy!