Wavy Matcha Crepe Cake

25 min
6 Servings

Janae Haynes

Wavy Matcha Crepe Cake


Crêpes (6 servings)

120g Wavy Mix
120g Milk
Butter, for greasing pan


Matcha Pistachio Pastry Cream (plant based)
Yield (700g)

500g Oat milk (can use any other milk alternative)
60g Sicilian pistachios
2 tsp ceremonial grade matcha
2 tsp vanilla extract (or 1 tsp vanilla bean paste)
80 g coconut sugar
50 g cornstarch
Pinch of salt
120 g vegan butter


Coconut Whip Cream
Yield 3 cups

2 (14oz) FULL FAT coconut milk (refrigerated 24 hours before ready to use)
1 Tbsp Agave (can use other sweetener alternatives coconut sugar/powdered sugar)
1 tsp vanilla extract


Crème Légère

350g matcha  pastry cream
260g coconut whip cream



    Whisk together mix and milk until smooth, the mixture should look looser than pancake or waffle batter. (Add a tablespoon more of milk if needed.)

    Heat a non stick pan on medium-high heat and dab in a bit of butter, then pour in ¼ cup of batter and carefully lift and rotate the pan so the batter coats the flat surface of the pan (get wavy with it, you want to move the batter around a bit so it’s evenly spread)

    As soon as small bubbles begin to form across the surface of the crepe (about 1 minute) give the pan a shake to release the crepe’s edges, then use a large spatula or a generous flick of the wrist to fully flip your crepe.

    Finish cooking the other side for another 30 seconds, then transfer to a plate and move on to the next with the remaining batter.

    Stack crepes as they cook so they stay warm inside while the edges remain crisp and lacy.


    Matcha Pistachio Pastry Cream

    Preheat oven to 350 F

    Roast pistachios for 1 - 2 minutes making sure to constantly stir

    Add plant milk , roasted pistachios, and matcha to blender and blend till mixture is fully incorporated (Crux gg blender)

    Strain mixture into heavy bottomed saucepan

    Add vanilla extract to pistachio matcha mixture

    Have butter cubed and ready

    In a separate bowl mix coconut sugar, cornstarch, and salt

    Heat pistachio matcha mixture on medium heat till barely simmering

    Add 1/4 of the milk mixture to your dry ingredients constantly whisking then add mixture back into saucepan (ALWAYS WHISKING)

    Whisk rigorously for 1-2 minutes, mixture will start to thicken make sure to get corners of the saucepan. Mixture will begin to bubble (that’s what we want) whisk for another 2 minutes

    Turn off the heat and add butter whisk until cream is completely smooth (don’t be worried the heat and agitation from the whisk will bring your mixture together)

    Immediately pour pastry cream onto a sheet pan cover with plastic wrap and place in refrigerator to cook completely !

      Coconut Whip Cream

      REFRIGERATE coconut milk at least 18-24 hours before use

      Pop metal or glass mixing bowl in freezer for 5-10 min

      Carefully remove cans of milk from refrigerator open and spoon out coconut cream from the top  into prepared mixing bowl (we don’t need the coconut water that has settled to the bottom)

      Whisk coconut cream on medium for 2-4 min until you start to see soft peaks (hand mixer is also useable for this recipe) add your sweetener of choice and vanilla extract and mix again for 1-2 minutes until you see stiff peaks

      Use immediately or store in refrigerator in air tight container

        Crème Légère

        Take  cooled pastry cream and whisk in a bowl until it resembles a creamy paste

        Using a spatula take a 1/4 of the whipped coconut cream and stir into matcha pistachio pastry cream to lighten the mixture. Then  gently fold in the remainder of the coconut whip cream until everything is combined.

          This recipe was made with: