Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze

Chef Hélène Darroze revisits the mille-crêpe with a touch of matcha tea and yuzu cream. Discover the ingredients and preparation steps to make it as easy as possible.

• Serves 10
• Preparation time: 20 min
• Cooking time: 10 min
• Resting time: 5 h

Ingredients for Hélène Darroze's mille-crêpes with yuzu cream

For the pancake batter

• 1.25 l whole milk
• 5 whole eggs
• 5 egg yolks
• 120 g powdered sugar
• 500 g flour
• 150 g butter
• 7 teaspoons matcha tea

For the yuzu mascarpone cream

• 300 g 35% fat liquid cream
• 1 yuzu (or 1 lemon)
• 60 g powdered sugar
• 260 g mascarpone cheese

Steps for Hélène Darroze's mille-crêpes with yuzu cream:

1. Mascarpone cream: Zest the yuzu with a Microplane grater. Gently mix the zest with the powdered sugar and cream in a bowl. Pour the mixture gradually over the mascarpone in a second bowl, stirring with a whisk until the cream is smooth. Place in the bowl of a mixer and leave to stand in the fridge for at least 4 hours.
2. Pancake batter: Place the matcha tea in a bowl. Pour in the milk a little at a time, mixing gently until all the powder is diluted. Break the eggs into a mixing bowl, add the yolks and mix quickly. Pour over the milk, stirring gently with a whisk. Place the flour and powdered sugar in a bowl. Make a well in the center and pour in the milk/eggs mixture. Whisk until smooth. Add the warm melted butter and strain through a fine sieve.
3. Cook the crêpes in a non-stick frying pan, then leave to cool.
4. Presentation: Whip the mascarpone cream in a mixer. Place a crêpe on a plate, then spread a thin layer of mascarpone cream evenly over the crêpe, cover with another crêpe and spread the cream again in the same way. Repeat this procedure until the last crêpe is covered. Leave the cake to rest in the fridge for at least 6 hours.
5. Finishing: Sprinkle with matcha tea just before serving.