Making Green Tea Roll Crepes | Delicious Green Tea Crepe Roll

I made green tea crepe rolls rolled into interesting shapes. I rolled each crepe one by one, put it in a mold and hardened it, and it seemed like a unique and interesting cake. I tried to make it like rolling a sponge cake without using a mold but the crepe and cream are both weak so they keep their shape and don’t dry out. So I put it in the mold and added a lot of cream to harden it, to make it easy and keep its shape well. It’s a green tea crepe with green tea ice cream, but the smell of green tea isn’t too strong so I think I can eat it while enjoying the subtle green tea scent. For the ice cream, I melted white chocolate, mixed with green tea powder and mixed with fresh cream, it was moist, soft, fragrant and fatter than fresh cream, so I think this ice cream is very good to use in the summer. Even when eating with a fork, if you take out the small rolls, you can enjoy the delightful texture and very easy to eat.


130g eggs

30g sugar


2g vanilla extract

120g soft flour

Green Tea Powder 7g

310g milk

45 g melted unsalted butter

85g white chocolate

2g green tea powder

Fresh cream 300g fresh cream + 15g sugar


1. Put the sugar and salt into the eggs and mix well, sift the flour and green tea powder and mix well.

2. Add a little milk to mix well, divide the remaining milk into 2 times, mix well, add melted butter and mix well.

3. After straining through a sieve, leave at room temperature for about 30 minutes.

4. Pour the batter into the oiled pan, spread it wide without leaving any space. When foaming, turn over, cook a little more, bake several times, and then let it cool completely.

5. Melt the white chocolate in a double boiler, add the green tea powder, mix well and then pour in the whipped cream little by little.

6. Spread cream on a crepe and roll it up to form 7 crepes.

7. Spread 2 crepes into the mold, spread cream on top of the cake and then put it in, cover with cling film and place in the fridge for 4 to 5 hours.