I'm highly impressed. This cake is everywhere right now, and this is the most well-explained video on how to make one. Great job! I'll definitely try to make this, hopefully this weekend. Its such a satisfying cake, I'm craving it!

@cookingwithkurt

4 жыл бұрын

jasmine flower Thank you Jasmine!! 🙏🏽😄❤️ Please let me know how it turns out. Take care!

I made this! Absolutely delicious! The browned butter adds a rich flavor to the cake and the matcha filling is just to die for!!! My roommates love it! Thank you so much for the recipe!

@cookingwithkurt

3 жыл бұрын

Hi Chi - thanks for your comment! I'm so happy to hear that your Matcha Mille Crêpes Cake turned out well, and that you and your roommates enjoyed it! Take care!! :)

Thank you for your thorough and easy to follow instruction! I made the cake and I think it tasted very similar to the lady M’s! My friends loved it!

@cookingwithkurt

3 жыл бұрын

Hi Minh, thanks for your comment! I'm glad to hear your mille crêpes cake turned out well and that you and your friends enjoyed it! :)

I made the original favor since 2013, and I am about to make green tea version,and I search for a very long time for a best recipe than I am happy that ended up on your channel. I made it today. I couldn't upload my photo here, it looks exactly like yours or lady M store bought. The green tea cream taste so good and I try to get the perfect Lady M thinnest crepes skin. Thanks Kurt.

@cookingwithkurt

4 жыл бұрын

Hello! Thanks for your comment! I'm so happy to hear that your matcha mille crepes cake turned out well!! :D I'm on Facebook and Instagram, if you wanted to send me a pic there - Facebook: facebook.com/CookingwithKurt Instagram: instagram.com/cooking_with_kurt Take care! :)

This cake turned out just like the iconic Lady M! Excellent directions. Delicious!!

@cookingwithkurt

2 жыл бұрын

Hi Jennifer - thanks for your comment! So happy to hear that your matcha mille crêpes cake turned out well!! Take care ❤️

Ahhh wish I found this earlier. I made so many of them with different recipes and wondered how come none of them can be sliced with a fork like the Lady M ones, probably was cooking the crepes for too long! Going have to follow this one next time! Thanks for the detailed video!!

@cookingwithkurt

4 жыл бұрын

Hello - thanks for your comment! Please let me know how your mille crêpes cake turns out when you make it again :)

Definitely love it! Thank for sharing a really delicious recipe❤️ I disappointed so many times from following the recipe on KZread but your recipe and guideline is definitely helpful. I just made it today. Really really delicious. Just want to write this comment to thank you for your works! Keep making a good video for us!

@cookingwithkurt

4 жыл бұрын

Hi Sorrawan, thanks so much for your comment! 🙏🏽 I'm so happy to hear that you liked the recipe and that your Matcha Mille Crêpes Cake turned out well! 😄 I post new baking videos on the 1st of every month. If you'd like, you can subscribe and click on the bell icon to get notifications when a new video is posted 😊 Take care ❤️

Yess!! Finally someone who mastered the paper thin crepes!!!! Amazing :) All of the other recipes on youtube have such thick crepes - still tasty-but not lady M texture.

@cookingwithkurt

4 жыл бұрын

Thank youu!! I'm so happy to hear you liked the recipe :D Take care!

@sweetorange2455

4 жыл бұрын

kittenkatsu yes! You are right. All of them don’t know what they doing with such thick crepes and some even add green tea powder in the crepes. Omg! Gross.and teach on KZread. They don’t know what lady M looks like. I only learn from someone who know what they doing. Finally cooking with Kurt is the one who deserve my subscription and like.

@cookingwithkurt

4 жыл бұрын

Sweet Orange Thank you!! I’m happy to hear you like my mille crêpes cake video! 😄💚

Thank you so much, just made it today and it tasted just like it!

@cookingwithkurt

2 жыл бұрын

Hello - thanks for your comment! Glad your matcha mille crêpes cake turned out well! Take care 😄❤️

Looks delicious!!

@cookingwithkurt

4 жыл бұрын

Erica Thank you Erica!!! 🙏🏽😄❤️

Delicious!! Thank you for sharing 💗😁

@cookingwithkurt

8 ай бұрын

You're very welcome! Glad you like my recipe video! Take care :)

Thank you Kurt! I like the way you explained this recipe especially about not flipping the crepe! I’m so happy to have found your channel! Salamat! ❤️❤️❤️.

@cookingwithkurt

2 жыл бұрын

Hello - thanks for your comment! Glad you like my recipe video. Please keep me posted on how your matcha mille crêpes cake turns out! 😄❤️

Excellent!!! I’m going to try it!!

@cookingwithkurt

4 жыл бұрын

Hi Teresa, thanks for your comment! Please let me know how your Matcha Mille Crêpes Cake turns out! :D

Wow another naman salamat ang ganda ng mga cake mo

@cookingwithkurt

Жыл бұрын

😊❤️

ALL YOUR COPY NG CAKE I FINISHED SA NOTEBOOKS AWESOME

I am amazed how you bake your cakes. I hope I could be like you overtime.

@cookingwithkurt

4 жыл бұрын

Hi Lilian, thank you so much for your comment! 🙏🏽 I'm so happy to hear you like my baking videos! Take care 😄❤️

Perfect instruction. I want to make one for my husband's birthday. Thank you for the video.

@cookingwithkurt

2 жыл бұрын

Hi Pam - thanks for your comment! Glad you like my recipe video. Please let me know how your matcha mille crêpes cake turns out 😊

I just made the cake today and it’s super duper good!!!!! My family loves it.

@cookingwithkurt

4 жыл бұрын

Trang Nguyen Hi Trang! Thanks for your comment 🙏🏽 I’m so happy to hear that your matcha mille crêpes cake turned out well! And that your family enjoyed it ❤️😄

@trangn79

4 жыл бұрын

Thank you for sharing your recipe 😄

@cookingwithkurt

4 жыл бұрын

Trang Nguyen You’re very welcome! ❤️

This video really helpful😭😭 thank you so much I always search how to make the filling cream for matcha

@cookingwithkurt

Жыл бұрын

Hi Maryam - thanks for your comment! Glad you like my recipe video! Please keep me posted on how it turns out 😊❤️

I made it! Thanks for the recipe Kurt. I had organic matcha powder at hand so mine came out with a strong matcha flavor and not super sweet. It was a hit among my neighbors and friends.

@cookingwithkurt

4 жыл бұрын

Janet Zhang Hey Janet! Thanks for your comment 🙏🏽 I’m so happy to hear your matcha mille crêpe cake turned out well! And that your friends and neighbors liked it!! 😄 Take care ❤️

I made it this last weekend and it was amazing! Thank you! I had to wait for the pastry cream to cool (even put it in the fridge to thicken up) but everything else went really well! It turned out to be a very big cake, had some extra filling, added that to the sides. Very close to the taste and consistency of the Lady M cake!

@cookingwithkurt

4 жыл бұрын

Hi Adela, thanks for your comment! I'm glad your matcha mille crêpes cake turned out well! :)

A lot of work, but I bet this tastes good. More videos pa, Kurt. ❤ Your videos are my go-to if I want to destress.

@cookingwithkurt

4 жыл бұрын

Gracey Gracey Hi Gracey!! So nice to hear from you again 😄 How’ve you been? Thank you... very nice to hear you watch my videos when you destress 🙏🏽❤️

@gracey8481

4 жыл бұрын

I'm good. 😁 Rewatching your previous videos now. ❤

@cookingwithkurt

4 жыл бұрын

Gracey Gracey 😁😉❤️

Yummy food my favorite cake

@cookingwithkurt

4 жыл бұрын

Thank you!! :D Please let me know how it turns out if you make it :)

Omg Lady M recipe 😍 thank u for sharing

@cookingwithkurt

3 жыл бұрын

Hi C-Ann, thanks for your comment! Please let me know how your Mille Crêpes Cake turns out :)

@c-anndeguzman114

3 жыл бұрын

@@cookingwithkurt yes sure will do! Omg really appreciate your reply 😍 new subscriber here from Singapore

Your recipe seems to be so good!! Wanna try!

@cookingwithkurt

4 жыл бұрын

Hello! Thanks so much! Please let me know how your Matcha Mille Crêpes Cake turns out when you make it! :)

@ntong4952

4 жыл бұрын

CookingwithKurt sure!

Congrats on 10K subscribers! 🎉🎊I think you should post more often! You have the best recipes

@cookingwithkurt

4 жыл бұрын

Anna T Aw, thank you Anna!! 🙏🏽❤️ I wish I could post more often too! But it takes me a long time to figure out the recipes on top of my other jobs haha 😓 But I’ll try to post more bonus videos outside of my 1st of the month schedule 😉. Thanks again! Really appreciate you support! ❤️❤️❤️

@rykyellet3012

4 жыл бұрын

CookingwithKurt Happy to support! ❤️I remember finding your channel searching for lechon manok recipes and loved the one with your mom! Been subscribed since. Have a great day! 😊

@cookingwithkurt

4 жыл бұрын

Anna T Thank you!! You too!!! 😁❤️

Thank you so much #Cookingwithkurt ! Patiently waiting for the ube Mille Crepe 😊😍😛 God Bless You!

@cookingwithkurt

4 жыл бұрын

jojietha adolfo You’re welcome!! 😄❤️ Please let me know how this turns out if you make it! And yes... ube mille crepes soon! 😉

@jojiethaadolfo3284

4 жыл бұрын

@@cookingwithkurt pagnakagawa ako send ko sayo Ang picture sa Ig mo 😊 d ko pa alam saan nakakabili dto ng macha sa Kuwait 😊

@cookingwithkurt

4 жыл бұрын

jojietha adolfo Please do! Fingers crossed you can find matcha there in Kuwait! 🤞🏽😊

Hi Kurt, all your cake recipe are all excellent. Good job

@cookingwithkurt

4 жыл бұрын

Hi George, thanks for your comment! Take care! :)

New subscriber here, can’t wait to make this! I’ve already made the caldereta and that was delish!

@cookingwithkurt

4 жыл бұрын

Hi Maria, thank you for subscribing! I'm so happy to hear the caldereta turned out well! :D Please let me know how the matcha crepes cake turns out :)

@marianguyen282

4 жыл бұрын

Can I use the egg whites to make whip cream?

@cookingwithkurt

4 жыл бұрын

Hi Maria. Egg whites can be used to make a buttercream - specifically Swiss meringue buttercream. But it will be a slightly heavier texture than whipped cream. Hope this helps! :)

Just had Lady M cake and I need moooore

@cookingwithkurt

4 жыл бұрын

S C It’s soo goood!! 😄❤️

Hi Kurt! I love you recipe!!! This is probably the most well-explained video!! Please could you do a 6inches recipe too!! thank you xx

@cookingwithkurt

4 жыл бұрын

Hi Kelsey! Thank you!! I'm so happy to hear you liked the video. To make a 6-inch version of this, I'd recommend halfing the batter and cream ingredients. And just using a 6-inch skillet to make the crepes. Hope this helps! :)

@kelseykung

4 жыл бұрын

CookingwithKurt thanks for replying Kurt!! I can finally make a 6inches one!! Thanks!!

@cookingwithkurt

4 жыл бұрын

You're welcome! Please let me know how it turns out :)

New subscriber here! Can you please do more soup recipes? It's soup season in the US (my fave season!) I just really enjoy your concise vids!

@cookingwithkurt

4 жыл бұрын

Hi Nicole! Thanks for your comment! I'm glad to hear you like my videos. I'll try to make more soup videos in the upcoming winter months. Take care! :)

Love it!

@cookingwithkurt

4 жыл бұрын

Thank you!! 🙏🏽😄❤️

@aqeelasaputra8736

4 жыл бұрын

It also taste really good!

@cookingwithkurt

4 жыл бұрын

I'm glad it turned out well! :)

The green tea crepe cake from lady m is my favorite thing to eat.

@cookingwithkurt

2 жыл бұрын

It’s really good! Let us know if you make this recipe 😊

@sess678

2 жыл бұрын

@@cookingwithkurt I made this cake with double the ingredients. The result was a 40 layer crepe green tea cake that was very good. The slices were tall.

I tried this and the cake was amazing!!! Just wondering what other flavour can also be made using this recipe🤔😛

@cookingwithkurt

4 жыл бұрын

Hi Joyce, thanks for your comment! 🙏🏽 I'm so happy to hear that your matcha mille crêpes cake turned out well. You can definitely leave out the matcha for a plain vanilla flavor, add cocoa powder instead of matcha for chocolate, sliced strawberries... but the possibilities are endless! 😄 Take care ❤️

I love this guy's voice

@cookingwithkurt

2 жыл бұрын

🙏🏽🙏🏽🙏🏽

My Best Friend took me to Lady M in Hong Kong before and I Just Loved it BUT There is No Lady M in Sydney .. Wish there is one one day so I can enjoy it in Sydney too .. In the time being i see if i can convince my friend who enjoy cooking in Sydney to make this cake 😅

@cookingwithkurt

3 жыл бұрын

Hi Joe - thanks for your comment! Hello from NYC! We definitely love Lady M Cakes too. Please let us know how your Mille Crêpes Cake turns out if you and your friend make it :)

By far best instructions thank you! Anyone have suggestions for alternative flavours? Would like to make one for my mum who doesn’t like macha.

@cookingwithkurt

2 жыл бұрын

Hello - thanks for your comment! Glad you like my recipe video! I also have a mille crêpes recipe with Thai tea and ube flavors, links below: Thai Tea Mille Crêpes Cake: kzread.info/dash/bejne/Z6CLp4-wqJiwprA.html Ube Mille Crêpes Cake: kzread.info/dash/bejne/p6iJtrNmYNK-fto.html

Hello there, thanks for sharing the recipe, i would like to mKe it without matcha i loved their classic crepe cake, should i make the same recipe exactly but without the matcha! Have a good day!

@cookingwithkurt

4 жыл бұрын

Hello. Yes, you can omit the matcha powder and use the recipe as is. And it will just be the original vanilla version. Hope this helps! :)

Don’t have whole milk but was going to use almond milk instead, hope it works!

@cookingwithkurt

4 жыл бұрын

Hello! Yes, almond milk should work! :) Please let me know how it turns out :D

good video sir!! i wish there was shown how to stack all 20 crepes. i ended up putting too much cream on some slices and uneven stacking, my crepe started falling until i somewhat salvaged it with a plate and knife

@cookingwithkurt

4 жыл бұрын

Hello. Thanks! I'm happy to hear you like the video. Sorry to hear about the stacking issue. I'm glad you were able to salvage it. In order to stack the crêpes as evenly as possible, I suggest measuring out 1/2 cup of the matcha filling between each layer, so it's the same amount of filling between each layer. And then spreading each layer of filling as flat and evenly as possible, being extra mindful of spreading it towards the edges. When there's more filling in the center or towards one side, that's when the cake may eventually become lopsided and sliding starts to happen. Hope this helps! :)

Hi Kurt thank you for the amazing recipe! Is it possible to omit the matcha out of the pastry cream and just make a vanilla version?

@cookingwithkurt

4 жыл бұрын

Hi Carmel, you're very welcome! And yes, you can omit the matcha powder and it will just be the original vanilla version. Hope this helps! :)

I made this cake today and it looks great!!! Can't wait to eat it tomorrow! I did have some of the matcha cream left and I was wondering what else can I use the cream for?

@cookingwithkurt

4 жыл бұрын

Hi Olivia, thanks for your comment! I'm glad to hear your Matcha Mille Crêpes Cake looks great!! I'm excited to hear how it tastes tomorrow! Personally, I either eat the leftover pastry cream from the bowl or make waffles / french toast / pancakes for breakfast the next day and top it with the leftover pastry cream. Hope this helps! :)

@oliviasun835

4 жыл бұрын

@@cookingwithkurt Ok thanks for the suggestions! My friends and family loved the cake, it was super soft and not too sweet! I'm definitely going to make this again in another flavor! If I was going to make it into a chocolate crepe cake, how much cocoa powder or melted chocolate do you think I should use in the pastry cream and/or the crepe batter? Also, how long does the matcha cream last in the fridge?

@cookingwithkurt

4 жыл бұрын

Hi Olivia - I'm so happy to hear that you and your friends/family enjoyed the cake! The leftover matcha filling should last around 5 days in the fridge. I've actually still eaten it up to 7 days, but then it starts getting very liquidy as the water separates. I haven't tried this myself... but for a chocolate version, I'd suggest adding 2 tbsp of cocoa powder into the batter ingredients, and melting in 12 oz of bittersweet chocolate chips into pastry cream (instead of matcha). And then dusting with a little cocoa powder at the end. Hope this helps! :)

@oliviasun835

4 жыл бұрын

@@cookingwithkurt Ok thanks!

Hi, I just came across this recipe! Good job on the detailed breakdown~ can I half all the ingredients to make a 6inch crepe cake? =)

@cookingwithkurt

3 жыл бұрын

Hi Al, thanks for your comment! Glad you like the video. Yes, you can half all the ingredients for a smaller crêpes cake - hope this helps! :)

Hi Kurt! I just tried your recipe and it is absolutely amazing! The light sweetness is perfect! I have a question hopefully will get your response. I wonder is there any tips to prevent the crepe from “expanding” or getting soggy when storing the left over cake in fridge over night? I have noticed that the cake becomes quite soggy after 1 night. Thank you Kurt again for this amazing recipe

@cookingwithkurt

4 жыл бұрын

Hi Tinh, thanks for your comment! I'm happy to hear that your Matcha Mille Crêpes Cake turned out well! As to your question regarding the leftover cake getting soggy in the fridge - I'm not sure what can be done about that. The crêpes absorbing the moisture of the pastry cream (and hence getting soggy) is what makes the cake tender and the texture cohesive. Fridges are always going to be full of moisture, hence makes things in it soggy, but the cake needs to be stored in the fridge because of the dairy/eggs in the pastry cream. You can try to leave the leftover cake sitting at room temperature for about 20 minutes or so before eating it. Which might allow some of that unwanted sogginess you're referring to to evaporate. Hope this helps! :)

@TinhTran-wt7bo

4 жыл бұрын

This is very unexpected that I get an answer from you! It means so much for me! Thank you very much for this amazing recipe. May I ask which brand you get the matcha from? I want to make sure I follow you down to the teeth 😊😊

@cookingwithkurt

4 жыл бұрын

Hi Tinh! It's my pleasure! Haha I do my best to respond to all comments/questions (except for the trolls lol). I use matcha from Trader Joe's. There are more expensive kinds of matcha from legit Japanese tea stores, which I'm sure would taste amazing in this cake. I just like the pretty bright green color of TJ's matcha, and also it's cheaper. Which is helpful since this recipe requires so much of it. Hope this helps! :)

@TinhTran-wt7bo

4 жыл бұрын

Got cha! I will go there now for it. Thank you again and I cannot wait to try other recipe of yours! ❤️❤️❤️

Hi Kurt, thanks for the recipe! Just a question on the pastry cream, so the cream looks way more green on the bottom half layers compared to the cream on the top half layers. Did you only mix it half of it with the whipped cream for the top half? Thanks!!

@cookingwithkurt

3 жыл бұрын

Hello - glad you like the recipe! Regarding your question about the pastry cream... (you've got a keen eye!)... the reason the pastry cream has varying colors of green in this video is that I used two different brands of matcha. I ran out of my preferred brand (the darker green), and the second brand was a paler green color. Assuming you have enough matcha (from 1 brand) required in the recipe, I'd suggest just following the instructions in the video, and you will not have a two-colored cake. Hope this helps! :)

Kurt, thank you so much for all the videos and recipes you are sharing. I did this one for my husband’s birthday and it was a hit. My son wants Oreo chocolate version for his coming birthday. Do you think it will work if I swap the matcha powder with cocoa powder? I’m also thinking of sprinkling crushed Oreos on top of the cream every 3 crepes. Do you think that will work? Any suggestions? Thank you!

@cookingwithkurt

2 жыл бұрын

Hi Karen - yes, I think cocoa powder should work. You may make any changes you like, any adjustments you see fit to make the cake more enjoyable for you :)

👍👍

@cookingwithkurt

4 жыл бұрын

🙏🏽😄❤️

How are you Kurt? This is good👌 I've tried an ube flavour of this and it was heavenly 🤗. The chef apparently used real ube or good quality jam hence minimal to no added flavoring at all. 🙏 Please try it and share as bonus to this one? Thanks & take care..

@cookingwithkurt

4 жыл бұрын

Grand Gala Hello! I’m doing well thank you!! How are you doing? Yes... I’ll definitely experiment with ube for this crêpes recipe. Though the jarred ube halaya I get here in NYC is not so high quality... so I might still rely heavily on my trusty bottled ube extract haha 😉💜

@grandgala399

4 жыл бұрын

@@cookingwithkurtI'm well thanks for asking. Just came back from Manila yesterday hence wasn't among the first ones to view your post. I trust your palate! If it's good enough for you, it'll be for me too so I shall wait patiently for your ube version. I'm passionate with ube & studying how to grow them 😁😨

@cookingwithkurt

4 жыл бұрын

Grand Gala Nice! I hope you had a nice trip to Manila and pleasant travels. That’s so cool that you’re studying how to grow ube!! 🤯

Wow! Amazing u Kurt;) can I request cake and cookies using almond flour without baking powder? Thank u

@cookingwithkurt

4 жыл бұрын

April Gaunia Hi April, thank you!! 🙏🏽❤️ I haven’t worked with almond flour before... I’ll experiment with it and make a video soon! 😉

@aprilgaunia7612

4 жыл бұрын

CookingwithKurt oh thank u Kurt;) Im hoping u did it I know;) thank u

Thanks a lot for this great recipe! Just wondering if I wanna make an original version, how do I make that caramel flavour?

@cookingwithkurt

3 жыл бұрын

Hello - thanks for your comment! Glad you like my recipe video. The original Lady M flavor is just a plain vanilla mille crepe cake. I'd suggest just omitting the matcha from the pastry cream. Hope this helps! :)

What is the minimum of hours you would recommend resting the crepe batter? I would love to make it on the same day!

@cookingwithkurt

3 жыл бұрын

Hi Kelly - if you're making crêpes without the overnight step, resting the batter in the fridge even for just 2 hours or so will result in crepes that are more tender than if you cooked them immediately. Hope this helps! :)

I made it. It’s delicious. Thank you, Kurt. I ran into an issue with the custard cream. It didn’t solidify, I needed to add in more cornstarch. Not sure if it’s because I didn’t use matcha powder as I was making vanilla crepe cake. See the recipe here: instagram.com/p/CD-p_zJHnbt/?igshid=1t3ojsgxz8jpk

@cookingwithkurt

3 жыл бұрын

Hi Edison - glad your mille crêpes cake turned out well!! :D Just watched your video / pic on Instagram. Looks beautiful! :)

I think it's pretty long to made this cake ready.. just like waiting Jason Statham to grown-up his hair or dwayne jhonson? btw the result are freaking awesome :3

@cookingwithkurt

4 жыл бұрын

x OMJ x 95 Haha yeah it does take a bit of time to make lol 😂🤣 But thanks!! The result is definitely worth it! 😉❤️

It looks amazing. Thanks for sharing. Quick question about the butter at the beginning, is it unsalted? Thank you.

@cookingwithkurt

4 жыл бұрын

Hello, thanks for your comment! Yes, it is unsalted butter. Hope this helps! :)

@edisonwacc

4 жыл бұрын

CookingwithKurt thank you very much.

@cookingwithkurt

4 жыл бұрын

edisonwacc You’re very welcome! Please let me know how your Mille Crêpes Cake turns out 😊

Kurt ~ Great video as always! Question : is this actual lady M recipe or Kurt's version of Lady M . It is very diffcult makes the cake taste the same and look the same .

@cookingwithkurt

3 жыл бұрын

Hello - thanks for your comment! Glad you like the video! Take care :)

hello! i made this crepe cake! the cream tasted extremely good! my only problem is that it seemed like the crepes thickened as they soaked up the creme. It wasn't light and fluffy like lady M, which completely melts in your mouth. The crepes had a bit more give and were a little chewy. Kind of rubbery, i don't know if thats the correct way to describe them. Not saying it was a bad thing, just wanted to know how can you make it like lady m, where they dissolve in your mouth when you eat them?

@cookingwithkurt

4 жыл бұрын

Hello - sorry to hear your crêpes turned out rubbery. When crêpes have that texture, it's usually a sign that there's too much gluten. So I'd suggest using cake flour like in the video - cake flour has a lower protein content compared to AP flour - it creates a more tender texture. Gluten also forms if you mix the batter in a blender or use an electric mixer. So I'd suggest whisking the batter by hand just till it's combined, but not over-mixing it. Finally, resting the batter overnight in the fridge like in the video will help relax any gluten that has formed, preventing that rubbery texture you ended up with. Hope this helps! :)

@zxh

4 жыл бұрын

@@cookingwithkurt thank you so much! i actually used a blender, thinking incorporating more air would make it fluffier. i guess i was wrong in the end. thanks for the advice! :)

@cookingwithkurt

4 жыл бұрын

You're very welcome! :)

I was going to order this for my daughter’s birthday until I’ve seen it was 95 USD minimum. So here I am. 😂

@cookingwithkurt

3 жыл бұрын

Hi Tracy - thanks for your comment! Lol... let me know how your Lady M Matcha Mille Crêpes Cake turns out for your daughter's birthday :)

Hi Kurt!! How are you? This was the best crepe cake recipe I found online (thank you!!!) so I decided to make it with the Thai tea mix I had left over (I used my thai tea + whole milk mixture before adding in the egg yolks for the pastry creme). Everything was going perfectly, until I couldn't get my heavy cream to whip properly :( The 'whipped cream' was more like thick fluffy soup and so, the overall pastry creme ended up rather soupy/saucy (I used a mixture of heavy cream powder + water and a blender!). I'm afraid it won't have the nice airy consistency that Lady M's cake has. BUT I was really excited to trying the cake so I went ahead and assembled it. It's chilling in the fridge at the moment and I'll let you know how it turns out tomorrow!!! Any advice on whipping cream properly? Should I use actual heavy cream next time rather than the mixture I created?

@cookingwithkurt

4 жыл бұрын

Hello! I'm glad to hear you like the Matcha Mille Crêpes recipe! Your Thai tea cake sounds delicious! Please let me know how it turns out. Someone else has actually requested I make a Thai Iced Tea flavored mille crêpes video - which I plan to make at some point :) Sorry to hear about your whipped cream issue. You need to use actual heavy cream for this recipe - and not heavy cream powder. Heavy cream powder is dehydrated and cannot be whipped into whipped cream. Heavy cream powder, when mixed with water is meant to be used as coffee creamer, to make soup, and other dishes. But, unfortunately, air cannot actually be beaten into it like you can with fresh heavy cream to make whipped cream. Hope this helps!

@MidnightBunny98

4 жыл бұрын

CookingwithKurt it turned out wonderfully, my entire family really enjoyed it and everyone wanted seconds! One thing that did happen was that there were tiny bits of buttery white dots that felt a little thicker than the creme. I think that might have been the dehydrated milk clumping together. Despite this, the cake really did have me feeling like I was eating a Lady M style cake!! The Thai flavor sure was interesting Thanks for the info btw! I’ll definitely use actual heavy cream - it makes a huge difference. Can’t wait to compare our thai tea cakes 😂 looking forward to it

Hi Kurt can I use whipping cream instead of the heavy cream because idk

@cookingwithkurt

4 жыл бұрын

Hi Duong, thanks for your question! I haven't tried using whipping cream with this recipe before, but I think it should work. Whipping cream has a lower fat content than heavy cream so it won't form stiff peaks like heavy cream. But since this is just being mixed with pastry cream (and not being made into frosting), it should work just as well. Hope this helps! :)

great recipe! i was just wondering if it's possible to put less egg yolks in the pastry cream? 8 is a lot of eggs...

@cookingwithkurt

3 жыл бұрын

You may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you 😊

Hello Kurt, I have made this cake and it is delicious! Thank you for sharing your recipe. I would like to make a mango crepe cake...I plan to use fresh mangoes. Do you recommend it to be puréed? Or should they be chopped? And would adding it to the cream filling make it too runny? If so, how would you recommend it to be incorporated to the cream filling?

@cookingwithkurt

3 жыл бұрын

Hi Zong - thanks for your comment! Glad to hear your Matcha Mille Crêpes Cake turned out well! To make a mango-flavored cake, I'd suggest making a plain vanilla pastry cream (leave out the matcha) and cut the fresh mango into chunks and sprinkle them between the crêpe layers, pressed into the plain vanilla pastry cream. With this method, you can use as much mango as you want. To incorporate the mango flavor into the pastry cream itself, I'd suggest pureeing the mangoes first, and replacing 2 cups milk with 2 cups of mango puree instead (so 2 cups milk + 2 cups mango puree), during the beginning heating step. If you find the mango flavor isn't strong enough, supplementing with mango extract is always an option. Hope this helps! :)

@zongzhan3576

3 жыл бұрын

@@cookingwithkurt Thank you very much for your reply! Fyi...I had tried using mango powder before asking for your help, but that didn’t produce any mango flavor. For your suggestion of putting 2 cups of puréed mango and 2 cups of milk prior to heating...would this dissipate the fresh mango flavor during the heating process? I heard cooking fresh fruit removes some of the nutrients. Would it be ok to add the mango purée after heating? Apologies for the many questions...I just want this to be perfect!

Hi Kurt🥰 Matcha cake please💚Thank you🥰🤗🥰

@cookingwithkurt

Жыл бұрын

Hi Julia - I'll add it to my list of recipes to research and make a video :)

Chef ..can you teach us mo make a most stable whip cream frosting.please 😁😘

@cookingwithkurt

3 жыл бұрын

I use cream cheese to stabilize whipped cream frosting. You can watch the recipes below which use whipped cream frosting with cream cheese to stabilize it: Ube Overload Cake: kzread.info/dash/bejne/Z3WuvLeeoJDbisY.html Ube 'n Cream Macapuno Roll: kzread.info/dash/bejne/aaSfzsdsnNCzmps.html

Hi Kurt, thank you for sharing the recipe. Can I freeze the left over pastry cream for next time? Within how long I need to finished? Thanks!

@cookingwithkurt

4 жыл бұрын

Hi Kelly, thanks for your comment! 🙏🏽😊 Unfortunately, pastry cream cannot be frozen - specifically, the cornstarch breaks down if frozen and thawed, and it loses its thickening properties. The result will be pastry cream that leaks liquid, and it won't have the same consistency. It's recommended to finish the pastry cream within 2 days (refrigerated, of course), but personally I've eaten mine within 5 days and it was fine. Hope this helps! :)

@kellyzheng6713

4 жыл бұрын

CookingwithKurt Kurt, Thanks you for your valuable feedback! Please continue to make more great videos!

@cookingwithkurt

4 жыл бұрын

You're very welcome! Will definitely be making more videos - I upload a new one on the 1st of the month :)

Hi Kurt! Thank you for this amazing recipe. I'm just wondering why my crepes didn't turned out as the "melt-in-your-mouth" texture as Lady M's? Is it because I used skimmed milk instead of whole milk?

@cookingwithkurt

3 жыл бұрын

Hi Merz. Sorry to hear your crêpes did not turn out soft. When crêpes have a rubbery / tough texture, it's usually a sign that there's too much gluten. So I'd suggest using cake flour like in the video - cake flour has a lower protein content compared to AP flour - it creates a more tender texture. Gluten also forms if you mix the batter in a blender or use an electric mixer. So I'd suggest whisking the batter by hand just till it's combined, but not over-mixing it. Finally, resting the batter overnight in the fridge like in the video will help relax any gluten that has formed, preventing the crêpes from having a tough /rubbery texture. Hope this helps! :)

@merzcavestany9520

3 жыл бұрын

@@cookingwithkurt I actually did exactly as you told this from another inquiry. Maybe I have to repeat it again and see if I'll succeed 😂 I really do appreciate your prompt response to all our inquiries and your very detailed explanations. Thank you very much! ❤️

Hi Kurt. Thank you for sharing this! I want to ask that which size of the pan you use for this?

@cookingwithkurt

4 жыл бұрын

HoangMyAn I used a 10-inch pan, which made around 9-inch diameter crêpes (batter went about 1/2 an inch to the edges). Hope this helps!

@HoangMyAn

4 жыл бұрын

@@cookingwithkurt Thank you so much! ;)

@cookingwithkurt

4 жыл бұрын

HoangMyAn You’re very welcome! Please let me know how it turns out!! 😊

hello ur video really help thanks alot.anyway if i make the crepes and put it on fridge so that i can use when i have order .how many days the crepes will last? and does it still have same softness ? hope u answer hehe

@cookingwithkurt

2 жыл бұрын

Hello - the crepes dry out over time, so I'd suggest making them the same day the cake is put together. Hope this helps! :)

Hi Kurt, do you measure your ingredients by using cups? Or by grams? Thank you! 😊

@cookingwithkurt

3 жыл бұрын

The metric measurements for all ingredient are listed in the description section below the video :)

I made this today. I followed your measurement for the pastry cream but i had to mix it in medium heat like 20 mins because it was still watery. It was like a consistency of condensed milk. I had to add 2 more tbsp of cornstarch to thicken more but still did not reach the same consistency as yours.

@cookingwithkurt

3 жыл бұрын

Hi Kasey - pastry cream sometimes doesn't thicken up until it cools down completely to room temperature. I'd suggest whisking constantly over medium heat till it starts to thicken, to a maximum time of 30 minutes - depending on the temperature of your ingredients. I start with my ingredients at room temperature, so it took 7-10 minutes to thicken. If you start with very cold milk/eggs yolks, it will take longer to thicken up. Also the pastry cream should only have egg yolks, and not egg whites. A mistake some people have told me is that they added the entire egg, in which case there's too much liquid in the mixture. Another thing to keep in mind is that the pastry cream will thicken up more as it cools down. After you add the 4 tbsp of butter, and let it sit at room temperature for 2-3 hours to let it cool completely (it’s easier for butter and matcha to melt/dissolve and incorporate into custard while it is still hot). Pastry cream can take that long to thicken. Putting it in the fridge will make it set faster. Hope this helps! :)

@kaseykho7369

3 жыл бұрын

@@cookingwithkurt thank you so much for the tip!

I am going to make this for Thanksgiving. Which means I need to start making it on Nov 23.

@cookingwithkurt

2 жыл бұрын

That's correct! Please keep us posted on how your matcha mille crêpes cake turns out for Thanksgiving! :)

@vforvictory888

2 жыл бұрын

@@cookingwithkurt In the fridge right now waiting to be served on Thanksgiving

Hi Kurk, thanks for this video. I tried making it yesterday but my crepes kept falling apart when i tried taking them our of the pan. Any advice? Thanks!

@cookingwithkurt

3 жыл бұрын

Hello - sorry to hear your crepes kept falling apart. It's difficult for me to say what went wrong without seeing what you did. I'd suggest using a non-stick pan to help avoid the crepes from sticking, and following the details in the video more closely.

Hello Kurt! Can you make a video on Japanese Cheesecake??? 😋

@cookingwithkurt

4 жыл бұрын

Hi Ina Kristina - I'll add Japanese Cheesecake to my list of recipes to research and make a video :)

Hey Kurt, thanks for the video. I tried waiting for an hour for the cream to get to room temperature but it was still all liquid. I also boiled for a long time but it never got thick. Any other suggestions? The crêpe part came out great!

@cookingwithkurt

4 жыл бұрын

Hi Robert. Sorry to hear your pastry cream is not thickening. I wanted to confirm - did you add the 1/3 cup of cornstarch? That amount of cornstarch should thicken up this amount of liquid. How long did you boil it for? I'd recommend moving forward and mixing in the 4 tablespoons of butter (even if the pastry cream looks liquidy), and let it sit at room temperature for 2-3 hours. Pastry cream can take that long to thicken. Sticking it in the fridge for that amount of time can also make it set faster. Hope this helps! :)

@robertc9412

4 жыл бұрын

@@cookingwithkurt Thanks, I did add the cornstarch and then boiled for about 30 minutes. I'm going to try again tomorrow so will try the things you recommended - thanks!

@cookingwithkurt

4 жыл бұрын

You're welcome. Yeah 1/3 cup of cornstarch + 30 minutes of boiling and continuously whisking should be plenty of time. Pastry cream just needs time to completely set. Adding in the cold butter also lets it cool and set faster. In the past I have even let it sit in the fridge overnight, but then it becomes a little too thick/dense for my liking. Please let me know how the next batch turns out! :)

@robertc9412

4 жыл бұрын

CookingwithKurt Thanks so much, this came out great the second time. I now realize what I did wrong. The first time, I had included the egg whites. I also realize I did not whisk hard and fast enough. Going to finish up the cake now - thanks again!

@robertc9412

4 жыл бұрын

Now waiting for the cake in the fridge. This matcha cream is divine - thanks so much Kurt!

Hi Kurt! I tried making these crepes and they were very soggy and pale. I kept them over medium heat for about 30 seconds, and they were very greasy to the touch despite soaking the excess butter with a paper towel. I left them on for one minute just to test it, and only the edges got slightly brown. What can I do next time?

@cookingwithkurt

4 жыл бұрын

Hi Jasmine. Sorry to hear that you were not happy with your crepes. First, I'd recommend not soaking the excess butter with a paper towel, and rather letting the first couple crepes do that for you. The first crepe (maybe even first 2 crepes) will be quite soggy - as it soaks up the excess butter. Then the subsequent crepes should not be soggy. As in the video, do not add any more butter - you're only adding butter once at the beginning. As for the crepes being pale, again I noticed when I make this that the first couple of crepes that soak up the excess butter tended to be pale, but once the excess butter is soaked, and the pan is evenly heated, the subsequent 20 or so crepes should have a golden brown color on 1 side (the side that's touching the pan). It's okay for the one side of the crepe (the side not touching pan) to be pale and not golden brown (as you see in the video, since we do not flip the crepes in the pan for this recipe.). If your experience is that all 20-22 of your crepes were pale, and you only added butter once in the beginning, then I'd suggest turning your heat up a little higher and seeing how that turns out. The most important thing with these crepes is that they are soft and thin, so that the pastry cream can soak into them when the cake is assembled, and you can easily slice through multiple layers. You won't see the golden brown versus pale color in most of the crepes when the cake is assembled. So I'd suggest adding the earlier paler crepes at the bottom of the cake, and save the later / prettier and most golden brown crepes for the top of the cake (which will be more seen). Hope this helps! :)

Hi Kurt, I still have a lot of matcha filling left after finishing the cake. How can I store them or what else can I make with them? Thank you!

@cookingwithkurt

3 жыл бұрын

Hi Gemma - I either eat the leftover pastry cream from the bowl or make waffles / french toast / pancakes for breakfast the next day and top it with the leftover pastry cream. The leftover matcha filling should last around 5 days in the fridge in an airtight container. I've actually still eaten it up to 7 days, but then it starts getting very liquidy as the water separates. Hope this helps! :)

Hello! Could you please tell me the cooking time and the cost to make this cake? I would really appreciate it. Thank you

The crepes recipe is yummy and thin. I just need to loosen up the edge and knocked my pan down on my cutting board to loosen up the crepes. However, It’ll be more helpful if you show us how to make the pastry cream. I have to see at other KZread channel on how to make and thicken up pastry cream. It tastes good. I just need to make more often to get a Lady M look.

@cookingwithkurt

4 жыл бұрын

Hello! I'm glad to hear you like how the crêpes taste. Instructions on how to make the pastry cream starts at the 1:27 mark till the 2:18 mark. Instructions on how to combine the matcha pastry cream with the whipped cream to finish the matcha filling starts at the 4:29 mark till the 5:02 mark. Hope this helps! :)

@congklak

4 жыл бұрын

CookingwithKurt thank you again for giving the timeline. I must’ve skipped the pastry cream part:))

This was INSANELY hard to make. My first time looked like a knightmare but tastes really good

@cookingwithkurt

3 жыл бұрын

Glad your Mille Crêpes Cake tasted good! :)

Hi Kurt do you know if Lady M uses gelatin and if so which kind?

@cookingwithkurt

3 жыл бұрын

Hi Mohammed - I do not think gelatin is added. But you may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you :)

Hi Kurt. Do you have any recipe of a Macha cake?

@cookingwithkurt

3 жыл бұрын

Hi Lianne - I'll add matcha chiffon cake to my list of recipes to research and make a video :)

Hello! What is the point of heating up the milk, only to let it cool down again? (I'm not doubting you, I'm just curious to know.) Btw, thank you sm for this recipe, I'm making it for my birthday today!

@cookingwithkurt

4 жыл бұрын

Hi Jocelyn, thanks for your question! And Happy Birthday!! 🎂😄 Warming the milk to steaming then letting it cool for 10 min (like in the video) will allow the milk to come to a nice lukewarm temperature (but not completely to room temperature). The warm milk will allow the butter to stay in suspension when it is first mixed in. This lets the fat from the butter to be evenly distributed in the batter. Warm milk also helps the flour become more elastic. These factors improve the texture of the crepes when they are cooked. Hope this helps! 😄

@lionhugs8940

4 жыл бұрын

@@cookingwithkurt alright thank you!

Could I possibly use all purpose flour instead of cake flour? Its very hard to find atm with pandemic and I'm trying to make this for my birthday in 10 days lol Also can I use raw cane sugar instead too?

@cookingwithkurt

4 жыл бұрын

Hello. If cake flour is not available, you can substitute with all purpose flour and cornstarch: for every cup of cake flour needed, add 1 cup of all purpose flour, subtract 2 tbsp, then add 2 tbsp of cornstarch, and sift this together. This will act similar to cake flour. Yes, you can use raw cane sugar. It might change the flavor a bit (since raw sugar contains molasses, granulated sugar does not). But it's okay if you don't mind that. Hope this helps! :)

@minm8862

4 жыл бұрын

@@cookingwithkurt thank you for responding! hopefully my baking adventure does not fail!

@cookingwithkurt

4 жыл бұрын

Min M You’re very welcome! Good luck, and pls let me know how it turns out. And happy early bday!! 🎂😄

Question. So I follows your instruction to a T and my green tea pastry cream is more liquid than yours. I see that yours is super thick and when you put the butter on top it just sits on top. When I put the butter it sinks into the pot.

@cookingwithkurt

2 жыл бұрын

Hi Eric - sorry to hear your pastry cream isn’t thickening. 1/3 cup of cornstarch should be enough to thicken that amount of liquid. I’d suggest ensuring that the mixture comes to a boil, as boiling the mixture is needed to activate the cornstarch’s thickening property. If it still hasn’t thickened in 7-10 min per the video, I’d suggest boiling it for longer till it thickens. The mixture will also firm up and set more as it cools to room temperature. And firm up even more in the fridge. Hope this helps! 😊

May I know the exact egg size & the milk, flour, sugar exact gram conversion from cup? Thanks.

@cookingwithkurt

4 жыл бұрын

Hi Tey Lian. Thanks for your question. I used "large" size eggs for this recipe 1/3 cup of granulated sugar is 67 grams 1.5 cups of cake flour is 180 grams 3 cups of whole milk is 690 grams Hope this helps! :)

@yiupiano

4 жыл бұрын

good job asking this

@recorderman2006

4 жыл бұрын

hi Kurt, is it possible to have the exact gram/ml conversion for the following cup parts as well? Green Tea / Matcha Pastry Cream: 3/4 cup granulated sugar 1/3 cup cornstarch 4 cups whole milk Whipped Cream: 4 cups cold heavy cream 1/3 cup granulated sugar Thanks in advance :)

@cookingwithkurt

4 жыл бұрын

Hi Don Tom. Here are the conversions: 3/4 cup granulated sugar = 150 grams 1/3 cup cornstarch = 40 grams 4 cups whole milk = 946 mL 4 cups heavy cream = 946 mL 1/3 cup granulated sugar = 67 grams Sorry for the late response. I didn't get a notification about your comment for some reason. I've also updated the description section below the video with the g and mL conversions (I did the math there haha, so it will be easier). Hope this helps!

Salamat sa pagtuturo po..kuya paano magtimpla ng cake para sa 24 inch na cake

@cookingwithkurt

4 жыл бұрын

Rizza Onte Hi Rizza. Did you mean 24 cm? 24 cm is approximately equivalent to 9 inches (the video instructions is for 9 inches), so you can use the recipe as is in the video. If you truly meant 24 inches, I’d suggest reconsidering. A 24 inch diameter cake is very big, and I would not recommend making a mille crêpes cake like this that is 24 inches in diameter. Making multiple equal crêpes of that size would be unwieldy, let alone stacking them on top of each other with pastry cream in between. Hope this helps! 😊

What kind of heavy cream u use?

@cookingwithkurt

4 жыл бұрын

Hi Sakura. For the heavy cream, I use Organic Valley brand, 365 WholeFoods brand, or the FoodTown brand of my local grocery store here in NYC - but any brand should work, as long as it heavy cream. It's also called "thick cream" in some parts of the world.

Can I substitute the cake flour with all purpose flour?

@cookingwithkurt

4 жыл бұрын

Hello, thanks for your question! If cake flour is not available, you can substitute with all purpose flour and cornstarch: for every cup of cake flour needed, add 1 cup of all purpose flour, subtract 2 tbsp, then add 2 tbsp of cornstarch, and sift this together. This will act similar to cake flour. Hope this helps! :)

@glorialamm

4 жыл бұрын

CookingwithKurt thank you so much!

I wish i saw this first before going out to buy ingredients for matcha crepe. The one I'm making is just heavy cream and sugar for the cream. Regrets >.

@cookingwithkurt

4 жыл бұрын

SuJu ELF since 2009 Aww lol 🤣 There’s always next time! 😁

Do we really need to overnight the batter?

@cookingwithkurt

4 жыл бұрын

Hi Sophia, thanks for your question. Leaving the batter overnight is to let the flour fully absorb the liquid, which helps create tender crepes needed for this cake. If that's not an option and there's not enough time to rest it overnight, resting the batter in the fridge even for just 2 hours or so will result in crepes that are more tender than if you cooked them immediately. Hope this helps! :)

what if you want to make a 4 or 5 inch cake? what are the proportions

@cookingwithkurt

3 жыл бұрын

Hello - for a 4 or 5 inch cake, I'd suggest dividing all the ingredients by 3. Hope this helps! :)

Hello Kurt! Thank you for sharing this recipe and I’m super excited about making this cake! I have a problem right now that my matcha paste did not thicken as much as shown in the video; it’s still quite liquidy (I used the exact portion of ingredients and procedure I’m not sure why).... do you think it will affect the result much? If yes, is there anything I can do now? Thank you so much!!

@cookingwithkurt

4 жыл бұрын

Vicky Zhang Hi Vicky. I’d suggest letting it cool. It will continue to thicken as it cools. Sticking it in the fridge for a bit may also make it cool / thicken quicker. Hope this helps!

@vickyzhang3386

4 жыл бұрын

CookingwithKurt Thank you for such a quick reply! Definitely provided me with some assurance haha! I’m letting it cool in the fridge now and hopefully it will turn out well!

Wow. How many people does this cake feed?! A classroom?!

@cookingwithkurt

4 жыл бұрын

Hi Senh - depends on how small you slice the cake and the size of the classroom. The cake makes 16 decent-sized slices. But you can definitely cut it smaller to accommodate more people. Hope this helps! :)

Hi! Would really love to try this but for a mango flavored cake. Is it possible to skip the pastry cream and just use the whipped cream and mango instead? Matcha is very costly here in philippines, lol!

@cookingwithkurt

3 жыл бұрын

Hi Bianca - yes, you may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you :)

@biancabersales337

3 жыл бұрын

@@cookingwithkurt but still looking for affordable and legit matcha powders too. Will try this recipe soon. Ive tried your black forest cake and it’s a hit! Thank you for sharing more recipes. I hope you could also try sharing creme brulee!

@cookingwithkurt

3 жыл бұрын

I'll add Crème Brûlée to my list of recipes to research and make a video :)

@biancabersales337

3 жыл бұрын

@@cookingwithkurt yey! Im sorry creme brulee cake pls.

For some reason when I’m making the cream, it isn’t thickening while I’m boiling it

@cookingwithkurt

4 жыл бұрын

Chloe Ho Hi Chloe. You can boil it for longer if it doesn’t look thick enough (depends on how high the flame is). But sometimes it doesn’t look thickened till it cools to room temperature, so you can try letting it cool and see if it thickens up. Hope this helps! 😊

@chloeho1456

4 жыл бұрын

@@cookingwithkurt Thank you! i was freaking out because i boiled it for around 20min, and was still rather goopy. After cooling down to room temp tho, it became very thick. Thank You!

@cookingwithkurt

4 жыл бұрын

Chloe Ho Yay! You’re very welcome!! I’m glad it became thick after cooling down 😄

@hesterbesterrrr

4 жыл бұрын

Hi!! I’m having the same issue, should I wait until the mixtures cools to room temperature so that it thickens before adding the matcha, vanilla, and butter?

@cookingwithkurt

4 жыл бұрын

Hester Hong Hi Hester! You can mix in the butter, vanilla, and matcha powder while the mixture is still hot. It’s easier for butter and matcha to melt/dissolve and incorporate into custard while it is still hot. Also the butter will help it become thicker once it cools to room temperature. Hope this helps! 😊

How can I change the green tea pastry cream to strawberry pastry cream?

@cookingwithkurt

4 жыл бұрын

Hi Chen, thanks for your question! I haven't done this myself, so I am not 100% sure. But I imagine instead of adding the matcha powder, you'd have to add blended up strawberries and then fold it into the pastry cream. But I'm not sure the amount of strawberries to create a decent strawberry flavor and good coloring. Also, the moisture and of the strawberries might affect the texture of the pastry cream, so that's another thing to keep in mind.. I can add strawberry mille crêpes cake to my list of recipes to research and make a video, if you'd like :)

@Joe-fq2ed

4 жыл бұрын

CookingwithKurt thank you so much for your response! I will try it out. Also this matcha crepe cake video was amazing my cake turned out delicious. Thank you for such an amazing walkthrough!

@cookingwithkurt

4 жыл бұрын

Chen Joe You’re very welcome! I’m glad your matcha mille crêpes cake turned out well! Please let me know how the strawberry version turns out 😄

Hi Kurt, thanks for sharing your recipe! Just want to check, do you actually need 4 CUPS (american measurement) of heavy cream for this recipe? Seems like a lot for this recipe considering there's the addition of the pastry cream already. Please confirm, thank you!

@tiffanyl1641

4 жыл бұрын

In your video, it looks like you are only pouring 1/2litre or about 2 cups of cream. Let me know, thanks!

@cookingwithkurt

4 жыл бұрын

Hi Tiffany. My suggestion is to follow the recipe as it is in the video, i.e. 4 cups of heavy cream. That said, you may make any changes that you see fit, any adjustments that will make this dish more enjoyable for you :)

@stevek1565

4 жыл бұрын

@@cookingwithkurt Hi Kurt, thank you so much for the recipe. I just made the crepe cake and it worked really well except for the whipped cream. I tried making the whipped cream using 4 cups of heavy cream and ended up with too much whipped cream. If you look at 4:41 of your video, it appears that the carton size is 1 pint / 2 cup. Would you mind double checking one more time? Thanks again and really enjoyed your video!

@cookingwithkurt

4 жыл бұрын

Hi Steve, glad you like the recipe and happy to hear that your mille crêpes cake turned out well! Yes - I confirm that I used 4 cups of heavy cream for this recipe. I know the video shows 1 pint going into the bowl, but I actually bought two 1-pint cartons that day (that was all they had available), totaling 4 cups. I edited the video to show only 1 pint pouring into the bowl (once) for the sake of time and flow of the video. With the 1/2 cup of matcha pastry cream + whipped cream that I layer between each of the 20 crêpes, I ended up using most of the matcha filling I made, with very little leftover. As you see the layers of matcha filling in between the crêpes are pretty thick - and my cake ends up being pretty tall. If you find that you have too much leftover matcha filling, I suggest that next time you can definitely half all ingredients for your pastry cream and whipped cream to make half the amount of matcha filling. Plus any other changes that you see fit or any adjustments that will make this dish more enjoyable for you :)

@stevek1565

4 жыл бұрын

@@cookingwithkurt Got it, thanks for the quick reply! Looking forward to watching your other videos.

Do u have to put the crepe batter in overnight ? Or can I just leave it for two hours

@cookingwithkurt

3 жыл бұрын

If you're making crêpes without the overnight step, resting the batter in the fridge even for just 2 hours or so will result in crepes that are more tender than if you cooked them immediately. Hope this helps! :)

@hairymeat697

3 жыл бұрын

@@cookingwithkurt THANKS !!!!!

@hairymeat697

3 жыл бұрын

@@cookingwithkurt also when I made the pastry cream It was kinda chunky what should I do??

Can you freeze the crepe cake?

@cookingwithkurt

3 жыл бұрын

Hi Joy - unfortunately, pastry cream cannot be frozen - specifically, the cornstarch breaks down if frozen and thawed, and it loses its thickening properties. The result will be pastry cream that leaks liquid, and it won't have the same consistency. Hope this helps! :)

@Mrsshopgirl

3 жыл бұрын

@@cookingwithkurt yeah that makes sense. Wondering how lady M freezes their crepe cakes? There has to be a way right? lol

Where can I buy matcha a good one?

@cookingwithkurt

Жыл бұрын

That would depend on where one lives. Here in NYC we get our matcha either at Trader Joe’s or WholeFoods. Hope this helps! 😊