Delicately thin and vibrant green, these plant-based matcha crêpes are infused with premium Japanese matcha powder, offering a subtle earthy aroma and a hint of natural sweetness. They're gently pan-cooked to a tender, melt-in-your-mouth texture and folded around juicy slices of ripe mangoes and a generous dollop of dairy-free whipped cream. The fresh tropical fruit perfectly complements the umami-rich matcha, while the light cream adds a cloud-like finish. A refreshing, elegant dessert—or brunch treat—that’s as beautiful as it is indulgent, without any compromise on ingredients.
Servings: ~4-6 crepes, depending on size of pan
Prep time: 45 mins
Cook time: 10 mins
Ingredients:
Matcha Crepes
● 1 1⁄2 cup thick non dairy milk (I use soy or barista oat)
● 3⁄4 cup all-purpose flour
● 3 tbsp vegan butter, melted, plus more for frying
● 1 1⁄2 tbsp granulated white sugar
● 1⁄4 tsp salt
● 3 tsp Y2 matcha powder
Coconut whipped cream
● 1⁄2 cup coconut cream, chilled
● 2 tbsp powdered sugar
Toppings
● 1 ripe mango, diced
● Maple syrup
Directions:
1. Sift the flour, sugar, salt, and matcha powder into a mixing bowl. Whisk in the non
dairy milk and melted vegan butter until a smooth batter forms. Cover the bowl and
allow the batter to thicken for at least 30 minutes at room temperature, or in the
fridge overnight.
2. Meanwhile, use an electric mixer to beat the chilled coconut cream and powdered
sugar until smooth and fluffy, about 5 mins. Cover and chill in the fridge until ready
to use.
3. Melt about 1 tsp of vegan butter in a large nonstick skillet on medium heat. Scoop ~1⁄2
cup of crepe batter and tilt the pan to coat the bottom. Fry each side until golden
and slightly crispy.
4. Place the cooked crepes on a cooling rack until all the batter has been cooked.
5. Fold the crepes into triangles and plate with the whipped coconut cream and diced
mangoes. Drizzle with maple syrup if desired.
Made this? Please tag us @whiskmatchayvr! We'd love to see your creation :)