Ingredients (serves 4)
- 250g of fraine
- 500ml of milk
- 3 eggs
- 1 to 2 teaspoons of matcha powder
- 30g of sugar
- 40g of melted butter
- 1 pinch of salt
The quality of the matcha makes all the difference. Choose a culinary or premium matcha – no need to go for ceremonial grade for this recipe.
Start with one teaspoon of matcha. Adjust the amount in your next batch according to the intensity you want.
Preparing your matcha crêpes
1. The batter base
In a mixing bowl, make a well in the flour. Crack in the eggs, mix gently, then gradually pour in the milk while whisking. The goal: not a single lump.
2. Matcha
Sift it before adding it in—it is the detail that makes all the difference. Matcha lumps are unattractive and leave bitter spots. Mix well until you have a smooth, lightly coloured batter.
3. The finishing touch
Add the sugar, melted butter and pinch of salt. Whisk a little more, then leave to rest for 30 minutes. This resting time is not optional: it makes the batter more supple and the crêpes noticeably better.
4. Cooking
Lightly buttered frying pan, medium heat. Pour in a ladleful of batter, spread it out and cook for one minute on each side. The crêpes should remain soft, not brittle, and just lightly golden.
A few tips to avoid mishaps
- Do not overdo the matcha. Beyond two spoonfuls, the bitterness takes over.
- Respect the resting time. Thirty minutes is short, but it changes the texture.
- Always use medium heat. Matcha does not like excessive heat: it burns quickly and loses its flavour.
- A hint of vanilla or orange blossom in the batter softens the bitterness if you are not a fan.
Extra topping ideas
Indulgent version
- Melted white chocolate + raspberries
- Homemade whipped cream
- Banana and honey
The matcha-white chocolate pairing is unbeatable: the sweetness of the chocolate perfectly balances the tea’s grassy notes.
Light version
- Plain yoghurt or skyr
- Almond butter and fresh fruit
- Agave syrup
Perfect for a filling yet light breakfast.
Vegan and gluten-free variations
Vegan version: replace the eggs with apple purée or soaked chia seeds, and the milk with a plant-based drink (almond or oat work very well).
Gluten-free version: rice, buckwheat or corn flour. Adjust the amount of milk to achieve the right texture.
Pancake version: add one teaspoon of baking powder. You will get thick, fluffy pancakes, ideal for a more substantial brunch.
Choosing the right matcha
Three levels, three uses:
- Ceremonial matcha → for pure tasting, in a bowl
- Premium matcha → for refined desserts
- Classic matcha → for smaller budgets