Description
Matcha crepes with raspberry sauce are a visually stunning and delicious dish that combines the earthy flavor of matcha with the sweet and tart taste of raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons matcha powder
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 pinch salt
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crepe batter by whisking together flour, matcha powder, and salt. In another bowl, beat eggs and mix in milk, melted butter, and sugar. Combine wet and dry ingredients and let rest for 30 minutes.
- Make the raspberry sauce by combining raspberries, sugar, lemon juice, and vanilla in a saucepan. Cook over medium heat for 5-7 minutes until thickened.
- Cook the matcha crepes in a non-stick skillet, pouring 1/4 cup of batter and cooking for 1-2 minutes on each side.
- Assemble by stacking crepes on a plate and drizzling with raspberry sauce. Serve immediately.
Notes
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
- For vegan adaptations, replace eggs with flaxseed meal and use plant-based milk and butter.
- Store leftover crepes and sauce in the refrigerator for up to three days and one week, respectively.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
