Matcha cream crêpe dentelle / feutilletine

Elle

pooboobakes

Matcha cream crêpe dentelle / feutilletine

Serves

2

Cook

15 mins

Prep

10 mins

Difficulty

easy

These thin, melt-in-your-mouth crepes are sweet, buttery, but oh so light and crispy. I swear I could eat a bucket of them in one sitting if I had that many It’s honestly a slippery slide into a heart attack since they take no time to make at all! If you mess up rolling up one of the crepes (trust me it took 5 failed ones to make one), you can just crush it all up into flakes and make feuilletine! They’re perfect for making crispy chocolate pieces, or to eat with mochi (check out my kinako - cheese foam mochi recipe)

lunchdessertssnacksamericanfinger foodkid friendly

Ingredients

20g condensed milk

1 egg white

100g double cream

100g salted butter

120g sugar

5g matcha

75g plain flour

Instructions

Step 1

Whisk the butter and sugar until pale and fluffy

Step 2

Whisk in the flour

Step 3

Whisk in the egg yolk

Step 4

Spread the mixture thinly on a baking sheet

Step 5

Bake at 200c for 6 minutes (or until it starts browning on the sides) - if just making feuilletine, then bake for 9-10 mins until fully golden brown

Step 6

Quickly roll it up or fold it up - for the feuilletine, just crush up the biscuits

Step 7

Whisk up the cream ingredients until medium soft peaks, and pipe into the cooled rolls