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Matcha crepes

Ajkuna K TeaChef Level 1

Matcha crepes that are full of flavor and can be made dairy free very easily. Plus they're green!

15 h 1


  • 1/2 cup whole wheat flour (AP will work as well)
  • 1/2 cup whole milk (or coconut milk)
  • 1 tbsp sugar
  • 1 egg
  • pinch of salt
  • 1 tsp of matcha (or more to taste)


Mix the ingredients together until a thin batter forms - slightly thinner than pancake batter. Substitute matcha for flour up to a tablespoon, depending on how strong you would like the matcha flavor.

In a nonstick pan over medium-high heat, coat the bottom with butter or coconut oil and spread a thin layer of the batter. Swirl the pan around until all the pan has been fully coated by. Don't be afraid to add extra batter if you've added too little and a full crepe isn't forming. Cook for a 1 minute and flip. Cook for another 30 seconds or so.

Some serving suggestions: fresh fruit, yogurt, jam, or a sprinkle of sugar and lemon. Using matcha and coconut milk will already flavor the crepes, so you won't feel like adding lots of unhealthy toppings to give them flavor. They will certainly look great.

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