Originally posted August 25, 2014

Sweet Green Tea Crepes

Sweet Green Tea Crepes by Sarah Xiong

The folded crepe is lemon and sugar. The rolled crepe is nutella, whipped cream and bananas. These are basic french soft crepes with the addition of matcha.


  • 2 small eggs
  • 4 oz flour
  • 2 1/2 tbsp sugar
  • 1/2 tsp vanilla
  • 2 tbsp brandy
  • 1/2 tbsp matcha
  • 5 oz coconut milk
  • 2 oz water
  • 2 tbsp melted butter
  • Filling:
  • lemon juice and zest
  • sugar
  • nutella
  • whipped topping
  • fruit
  • cheese and condensed milk
  • kaya spread
  • strawberry jam
  • butter and powdered sugar
12 small crepes


Put all ingredients in blender. Pour into a cup and wait 2 hours. The batter should coat the back of a spoon and be the consistency of heavy cream.

Use a small ladle to pour into a lightly greased non-stick skillet over med-low heat. Use ladle to spread out crepe from center in concentric circles. Let cook for about a minute. Flip over and cook for about 2 minutes. Flip over again and cook another minute. Should be lightly browned on both sides and puff slightly in the center while cooking.

Brush lemon juice and zest on one side of the crepe. Sprinkle sugar on the lemon juice. Fold in half. Brush again with juice and sugar. Fold in half again and serve.

Spread with nutella or jam. Fold 1/3 of the way up. Roll from one side to the other to get a cone. Fill the cone with whipped cream and/or fruit.



There are no comments. Be the first to add one.

Adapted from

Alton Brown Crepes
views saves adapts comments
2,436 0 0 0