Quick Recipe Version (TL;DR)
Quick Ingredients
- Matcha pastry cream: whole milk, egg yolks, sugar, cornstarch, matcha powder, salt, butter, vanilla
- Crepes: all-purpose flour, sugar, salt, milk, eggs, melted butter, vanilla
- Filling & finish: strawberries, white chocolate, matcha powder (for dusting)
Do This
- 1. Cook matcha pastry cream to 170–175°F (77–79°C), cover surface, and chill 45 minutes.
- 2. Whisk/blend crepe batter; rest 20 minutes.
- 3. Cook 8 thin crepes in a lightly buttered nonstick pan over medium heat.
- 4. Slice strawberries; chop white chocolate; whisk pastry cream until smooth.
- 5. Fill each crepe with pastry cream, strawberries, and white chocolate; fold into quarters.
- 6. Dust with matcha powder and serve right away.
Why You’ll Love This Recipe
- Feels like a modern café dessert, but it’s totally doable at home.
- Matcha’s gentle bitterness balances sweet white chocolate and juicy strawberries.
- Make the pastry cream ahead, then assemble in minutes when you’re ready to serve.
- Beautiful plating with minimal effort: a simple matcha dusting does the work.
Grocery List
- Produce: 300 g (about 2 cups) strawberries
- Dairy: 780 ml whole milk (480 ml for pastry cream + 300 ml for crepes), 56 g unsalted butter, 4 large eggs + 4 large egg yolks (or use 8 eggs total, separating yolks), optional extra butter for pan
- Pantry: 125 g all-purpose flour, 200 g granulated sugar, 24 g cornstarch, culinary matcha powder, vanilla extract, fine salt, 57 g white chocolate (bar or chips)
Full Ingredients
Matcha Pastry Cream (recommended filling)
- 480 ml (2 cups) whole milk
- 100 g (1/2 cup) granulated sugar
- 4 large egg yolks
- 24 g (3 tablespoons) cornstarch
- 12 g (2 tablespoons) culinary matcha powder, sifted (plus more for dusting)
- 1/8 teaspoon fine salt
- 28 g (2 tablespoons) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Crepes
- 125 g (1 cup) all-purpose flour
- 25 g (2 tablespoons) granulated sugar
- 1/4 teaspoon fine salt
- 300 ml (1 1/4 cups) whole milk
- 2 large eggs
- 28 g (2 tablespoons) unsalted butter, melted and slightly cooled (plus 5 g / 1 teaspoon for the pan as needed)
- 1 teaspoon vanilla extract
Filling & Finish
- 300 g (about 2 cups) strawberries, hulled and thinly sliced
- 57 g (2 oz) white chocolate, finely chopped (or mini chips)
- 1–2 teaspoons matcha powder, for dusting
Step-by-Step Instructions
Step 1: Cook the matcha pastry cream
In a medium saucepan, heat the 480 ml (2 cups) milk over medium heat until steaming and just beginning to bubble around the edges (about 160°F / 71°C). Do not boil.
While the milk warms, whisk together in a heatproof bowl: 100 g sugar, 4 egg yolks, 24 g cornstarch, 12 g sifted matcha, and 1/8 teaspoon salt. Whisk until smooth and slightly thickened.
Slowly pour about 120 ml (1/2 cup) of the hot milk into the yolk mixture while whisking constantly (this tempers the eggs). Pour the tempered mixture back into the saucepan.
Cook over medium heat, whisking constantly, especially in the corners of the pan, until the pastry cream thickens and reaches 170–175°F (77–79°C). Continue whisking for 30 seconds once you see a gentle bubble (this helps cook out the starch taste).
Remove from heat. For the smoothest texture, strain through a fine-mesh sieve into a clean bowl. Whisk in 28 g butter and 1 teaspoon vanilla until glossy.
Step 2: Chill the pastry cream (so it sets)
Press plastic wrap directly onto the surface of the pastry cream (this prevents a skin). Chill until cool and thick, about 45 minutes. If you’re making it ahead, chill up to 24 hours.
Step 3: Mix the crepe batter and rest it
In a large bowl, whisk together 125 g flour, 25 g sugar, and 1/4 teaspoon salt. Add 300 ml milk, 2 eggs, 28 g melted butter, and 1 teaspoon vanilla. Whisk until very smooth.
For an extra-silky batter, you can blend for 10–15 seconds and/or strain through a sieve.
Let the batter rest for 20 minutes at room temperature. This helps the flour fully hydrate and makes more tender crepes.
Step 4: Cook the crepes
Heat an 20–25 cm (8–10 inch) nonstick skillet over medium heat for at least 2 minutes. Lightly brush with a small amount of butter (about 1/4 teaspoon).
Pour in about 60 ml (1/4 cup) batter, immediately swirling the pan to spread it into a thin, even layer.
Cook until the edges look set and the underside is lightly golden, about 45–60 seconds. Flip and cook the second side for 20–30 seconds.
Transfer to a plate. Repeat with the remaining batter, buttering the pan lightly only as needed. You should get about 8 crepes.
Step 5: Prep the strawberries, chocolate, and filling
Hull and thinly slice the strawberries. Finely chop the white chocolate so it melts slightly against the cool-warm crepe and creamy filling.
Once chilled, the matcha pastry cream will be thick. Whisk it vigorously for 10–15 seconds to loosen it into a smooth, spreadable consistency.
Step 6: Fill, fold, and plate
Lay one crepe flat. Spread 2–3 tablespoons matcha pastry cream over half the crepe (leave a small border so it doesn’t squeeze out). Scatter on a few sliced strawberries and a pinch of chopped white chocolate.
Fold the crepe in half, then fold again into quarters (a neat triangle). Repeat with the remaining crepes.
Plate 2 crepes per serving. Add a few extra strawberry slices on the side if you like.
Step 7: Dust with matcha and serve
Right before serving, sift a light veil of 1–2 teaspoons matcha powder over the crepes. Serve immediately for the best contrast of tender crepe, creamy matcha filling, and fresh fruit.
Pro Tips
- Sift the matcha. Matcha clumps easily; sifting it into the pastry cream base helps you avoid bitter green pockets.
- Control the heat on the pastry cream. Keep it at a steady medium heat and whisk constantly; too hot too fast can scramble the yolks.
- Use a measuring cup for consistent crepes. A 60 ml (1/4 cup) scoop keeps them even so they fold neatly.
- Chop the white chocolate small. Fine shards distribute better and give little bursts of sweetness without overwhelming the matcha.
- Dust matcha at the last second. Matcha can darken with moisture; dusting right before serving keeps it vibrant.
Variations
- Quick matcha mascarpone filling (no cooking): Whisk 225 g mascarpone with 30 g (1/4 cup) powdered sugar, 6 g (1 tablespoon) sifted matcha, 1 teaspoon vanilla, and 1–2 tablespoons milk (as needed) until smooth. Use in place of pastry cream.
- Add a little citrus lift: Stir 1/2 teaspoon finely grated lemon zest into the pastry cream after cooking (pairs beautifully with strawberries).
- Extra dessert feel: Warm the folded crepes for 10–15 seconds per side in a dry skillet before plating, then dust with matcha.
Storage & Make-Ahead
Make ahead: The matcha pastry cream can be made up to 24 hours in advance; keep it tightly covered with plastic wrap pressed to the surface and refrigerated. Crepes can be cooked up to 2 days ahead; stack with parchment between them, wrap well, and refrigerate. Bring crepes to room temperature or warm briefly before filling.
Store: Assembled crepes are best eaten within 1–2 hours (strawberries release juice and can soften the crepe). If you must store assembled crepes, refrigerate in an airtight container up to 12 hours, then dust with fresh matcha right before serving.
Nutrition (per serving)
Approximate, based on 4 servings (2 filled crepes each): 520 calories, fat 26 g, carbohydrates 62 g, protein 11 g, fiber 3 g, sugars 34 g, sodium 210 mg.
