‘Matcha-Yuzu’ tea crepes

On 04 March 2019

(for around 15/18 crepes)


250g sieved flour (or 150g flour + 100g 'Maïzena', cornstarch for even lighter crepes)
4 eggs
450ml slightly lukewarm milk
2 tablespoons of amber rum or ‘Pommeau' from Normandie, or even 1/2 glass of lager
1 tablespoon of vanilla extract (or 1 bag of vanilla sugar or 1 vanilla pod to brew in the milk) 
2 tablespoons of sugar
1 pinch of salt
50g melted butter
3 little teaspoons of 'Matcha-Yuzu' (around 8 g)


1. Melt the butter (in the microwave for instance). Parallely, heat the milk a little, it must be barely lukewarm (to avoid lumps), take advantage of it to brew the vanilla into it (if you use it).

2. In a large bowl, blend the sieved flour, (and the cornstarch if yo use some), the sugar, salt, the 3 teapoons of Yuzu matcha tea. 

3. Make a 'well' in the flour', and while whisking the mix regularly, add the eggs, melted butter, then add the milk progressively, while blending it well using a whisk to avoid lumps from building. 

4. Add the beer (or rum, or the 2 tablespoons of 'Pommeau'), then finally the vanilla sugar and leave it to rest for 30 minutes before starting the cooking.

5. Heat a dab of butter in the frying pan and pour one ladleful of pastry into it. 

6. Cook each crepe on both sides, until they are well brown. Enjoy!

Enjoy matcha crepes
Matcha crepes - THEODOR