Matcha Mille Crepe Cake – Low-Calorie Version

Matcha Mille Crepe

This low-calorie matcha mille crepe cake looks fancy but it’s so easy to make. If you are a matcha fan and also calorie-conscious, this is a must-try!

What is mille crepe cake?

A traditional mille crepe cake is made with layers of thin crepes and thin layers of pastry cream in between. The crepes are made with flour, butter, sugar, milk, and eggs.

What’s special about this matcha mille crepe cake?

This matcha mille crepe cake features layers of paper-thin matcha crepes with sweet vanilla pudding. It’s also dusted with a generous amount of matcha powder on top.

This recipe is completely butter-free and sugar-free, and oat flour is the main ingredient of matcha crepes to add more nutrients.

Standard mille crepe cakes have 222 calories per serving on average^[1], but my low-calorie version is only 117 calories!

Ingredients List

Oat flour
Large Eggs
Water
Kosher Salt
Whey protein powder – vanilla flavor
Macha Powder
Jell-O sugar free fat free vanilla pudding mix
Fat-free milk

Instructions

In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.

2. Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.

3. Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.

4. Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.

5. Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.

6. Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.

7. Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.

8. Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!

How to store this matcha mille crepe cake?

Store in an airtight cake container or covered tightly with plastic wrap on a plate in the fridge. The crepe cake stays fresh for up to 3 days.

If you like this low-calorie matcha mille crepe, you may also like:

Matcha Mille Crepe Cake – Low-Calorie Version

This low-calorie matcha mille crepe cake looks fancy but it’s so easy to make. If you are a matcha fan and also calorie-conscious, this is a must-try!

Course Snack

Cuisine Japanese

Keyword crepe

Prep Time 30

Cook Time 25

Resting time 3

Servings 8 slices

Calories 117kcal

Equipment

Large bowls
12-in frying pan
10-in frying pan
Whisk
Spatula
Plastic wrap

Ingredients

For the crepe

1 cup oat flour 90g
3 eggs large
1½ cups water 350ml
¼ teaspoons Kosher salt 1.5g
1 scoop vanilla flavor whey protein powder 30g
2 tablespoons matcha powder 15g

For the pudding

½ packets 42 gram of Jell-O sugar-free fat-free vanilla pudding mix You can also use a whole container of 28g packet version. Follow the instructions on the box to prepare the pudding.
1½ cups fat-free milk 350ml

For the decoration

2 teaspoons matcha powder preferably ceremonial grade

Instructions

In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.
Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.
Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.
Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.
Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.
Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.
Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.
Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!