This post is sponsored by鲍勃的再保险d Mill，长达一年的Snixy厨房的合作伙伴yabo888体育
我已经决定，他摆脱困境。我会让我自己的蛋糕 - 危在旦夕有太多。Zoella的如果没有得到唱歌给我听，而我吹灭蜡烛，她可能无法恢复这个时候。
Last time was a near disaster. We tried to celebrate my birthday a week early while out to dinner on our trip to Monterey last Saturday. Instead, I ended up blowing out a candle nestled into a scoop of complimentary vanilla ice cream while sitting by myself. Neither kid had gotten a long enough nap and they were slowly falling apart as dinner arrived. Fortunately, we were at the hotel restaurant, so as soon as we’d finished eating, Lucas swooped both kids upstairs to start bedtime while I waited for the check.
Except instead of the check, the waitress showed up with a candle-topped ice cream, ready to wish me a happy birthday. I sent Lucas a picture and he FaceTimed me to show Zoella. He expected her to want to sing, but instead she melted down because she’d missed the birthday wishes. She didn’t even care that she’d missed ice cream – this girl just loves birthday celebrations.
The waitress felt bad I had to eat birthday dessert alone, but you know what? She gave me an extra 5 minutes to eat ice cream in peace, and for that, I am grateful.
For my actual birthday, I’ll make the cake. Perhaps this gluten-free matcha crepe cake with matcha whipped white chocolate ganache.
This thinly layered matcha crepe cake is the second recipe in a year-long partnership with鲍勃的再保险d Mill. Last month I made homemadegluten-free pop tarts with strawberry jam. As a gluten-free baker, I have an entire pantry shelf dedicated to Bob’s Red Mill gluten-free flours. For these gluten-free matcha crepes, I’ve used a simple combination of almond flour and sweet rice flour.
Until you start baking gluten-free regularly, it can feel overwhelming to buy multiple bags of gluten-free flours. Rest assured, you can usemy recipe filter通过无麸质面粉类型排序的食谱使用了什么Bob的红磨房的袋面粉在你的厨房已经有了一个甜蜜的享受！
What is a Crepe Cake?
This “Gâteau Mille Crêpes” or “thousand crepe cake” is a classic French cake made by layering a (figurative) thousand crepes with pastry cream between them into a cake. If left natural, the result is a playful cake with a whimsical ruffled edge madeentirely on the stove top. Slicing into the cake reveals the effort of the “baker” – sheets of cake with a near 50/50 ratio to cream.
What to use as crepe cake filling?
Classic French crepe cakes get layered up with pastry cream, or “creme patissiere” – a creamy custard thickened with egg yolks. I knew if I was spending my time flipping crepes, I wanted a more approachable simpler filling.
For my version, I wanted something sweet to balance the earthy matcha, but stable that wouldn’t weep in the fridge. Enter whipped white chocolate ganache with a bit of matcha folded in. Much of the time I find white chocolate cloyingly sweet. Almost the exact opposite of my choice dark chocolate. Against the vegetal grassy notes of matcha, though, the sweetness of white chocolate is just right.
Last year I partnered with Bob’s Red Mill to makegluten-free buckwheat crepes. That recipe took the classic French savory crepe and paired it with a sweet cherry and chocolate filling that accentuated the warm and toasty nuttiness of buckwheat flour.
单独使用时，almond flouris a bit more delicate and brittle. The crepes are more likely to tear. To help with that, I’ve added a bit of stickysweet rice flourto make the crepes pliable and sturdy. This flexibility helps with flipping the crepes and gives them the little bit of chew and spring you get from traditional wheat flour crepes. With these two flours, the crepes have the texture and flavor of standard crepes. If you’d like, you can even replace the matcha with more sweet rice flour to make a plain crepe and it’ll work just the same!
When you make a matcha crepe cake, you want the green color to pop. It’s important tostart具有高品质的抹茶即亮绿色（并不会被氧化，土棕色绿色）。使用我的Ultimate Guide to Matcha要在帮助浏览各种类型和品牌有几十个抹茶食谱抹茶的。
How to pour and flip crepes?
In testing this crepe cake, I’ve now made close to a thousand crepes (ok that’s an exaggeration, but it feels that way). Here’s what I’ve learned.
Cook low and slow
Most crepe recipes ask for medium heat, For these almond flour crepes, you want low heat (or medium low heat if you’re using a small burner). The crepes need to cook almost all the way through before you flip them to ensure they’re sturdy enough and won’t tear. Cooking them for longer on low heat lets them cook through without the bottom getting too dark. A bonus if you’re making green matcha crepes!
If you pan isn’t hot enough, your crepe batter will slide around in the pan, settling a little more in the center with a very thin layer around the outside that will brown and crisp up too much before the rest of the crepe is ready.
Not too thin
These almond flour crepes will be just a little thicker than traditional crepes to make them sturdy and thick enough to flip without tears. This also keeps the edges from getting too crisp while the crepe cooks.
Pour and Swirl
The pour and swirl is the art of crepe making. With the crepe pan tilted in one hand and a measuring cup of batter in the other, start pouring from the upward tilted edge of the pan and rotate where you pour in the panwhile旋转和移动的平底锅。
Lift the edges before flipping
- 14oz white chocolate chips or bar, finely chopped (**See note)
- 21盎司（2.5杯+ 2汤匙）重奶油
- 1 tablespoon high-quality matcha powder (I use Encha Organic Latte Grade)
不含麸质Matcha Almond Flour Crepes
- 2¼ cups (255g) Bob's Red Mill Superfine Gluten-Free Almond Flour
- ½ cup + 2 tablespoons (107g) Bob's Red Mill Gluten-Free Sweet Rice Flour
- 2¼ cups whole milk
- 6 large eggs
- 2½ tablespoons sugar
- 2 tablespoons unsalted butter, melted and cooled, plus more for the pan
- 1½ teaspoons pure vanilla extract
- In a small saucepan, bring the cream to simmer over low heat. Pour the cream over the chopped white chocolate and let sit for a few minutes then stir until completely melted with no chunks remaining. Press a layer of plastic wrap up against the top of the ganache. Chill until cold (I use a thermometer and chill until it's at least 42°F. To speed this up, set the bottom of the covered ganache bowl in the prepared ice bath and chill the whole thing in the fridge for 2-3 hours, lifting the plastic and giving it a quick stir every 30 minutes or so.
- Meanwhile prepare your crepes. Prepare a baking sheet or large cooling rack next to the stove. Combine all the crepe ingredients in a blender and blend for 30 seconds until completely smooth. Let sit for 5 minutes while you preheat your crepe pan or an 10-inch non-stick pan over medium-low heat (I use low heat on my two largest burners). You're going to be making about 21 crepes, so if you have two pans that will work, I recommend doing them both at the same time to save time. You want your pans to be hot, but not smoking. If the pan is too hot, your batter will cook too quickly, making it hard to swirl it into a thin crepe, but if it's not hot enough, your batter won't stick to the pan in a thick enough layer, leaving the outside edge very thin and brittle. Expect to mess up a crepe or two while you get the heat just right for your stove - in the end, I used 18 crepes for my cake and ate a few along the way.
- By now your white chocolate ganache should be cool enough to whip. In the bowl of a stand mixer with the whisk attachment or the same bowl with a hand mixer, beat your chilled ganache for several minutes until soft peaks form. Sift in the remaining matcha and mix a few seconds just to combine.
- 组装你的蛋糕之前至少30分钟want to serve it. Place one crepe on a cake stand/plate and spread a thin layer of whipped ganache on top. I use a 1/4 cup ice cream school to portion out the creme evenly among the layers. Top with another crepe and repeat. Spread all of the remaining whipped ganache on top and sprinkle with toasted almonds. Chill for at least 30 minutes or up to a day before slicing.