INGREDIENTS

• Matcha Crepes
• • 3 cup AP flour, sifted
• • ½ cup sugar
• • ⅜ tsp kosher salt
• • 2 tsp Aiya Culinary Grade Matcha, sifted
• • 1½ tsp vanilla extract
• • 6 eggs, room temp
• • 4½ cups whole milk, room temp
• • ⅜ cup water
• • 6 Tbsp unsalted butter, melted + cooled close to room temp
• • Melted butter for the pan
• Creamy Pumpkin Filling
• • 4 cups pumpkin puree
• • 2 cup mascarpone cheese
• • ¼ cup brown sugar
• • 2 tsp pumpkin pie spice mix
• Pumpkin Spiced Condensed Milk
• • 1 cup condensed milk
• • ½ cup pumpkin puree
• • ¼ tsp pumpkin pie spice
• • ⅛ tsp salt

DIRECTIONS

• 1. Make the crepe batter: In separate bowls, combine the dry ingredients and the wet ingredients. Use an electric mixer or whisk and slowly add the wet mixture to the dry mixture. Mix well. Cover and chill for 1 hour – overnight.
• 2. Make creamy pumpkin filling: Combine all ingredients using an electric mixer or whisk. Set aside in the refrigerator until assembly.
• 3. Make pumpkin spice condensed milk: Combine all ingredients. Set aside in the refrigerator until serving.
• 4. After chilling the crepe batter, it’s time to cook the crepes. Heat a 10-inch nonstick pan to medium-low. Use a basting brush to add a light coating of melted butter.
• 5. Working quickly, add ¼ cup of batter to the pan. Swirl the pan to spread the batter evenly into a round pancake shape. Cook 1-2 min until the edges are golden. Then carefully flip and cook for 30 seconds.
• 6. Transfer the crepe to a cooling rack and repeat until you have 30-35 crepes. Make sure you brush a little butter to the pan every time. You may stack them onto a plate as long after they are slightly cooled. Once finished, let the crepes cool to room temp.
• 7. Time to assemble the mille crepe cake! Make sure all ingredients are cold or at least room temp. Make about 30 alternating layers of crepe cake and 3 Tbsp pumpkin filling.
• 8. Cover with plastic wrap and let it set in the fridge for 2 hrs-overnight.
• 9. Before serving, add a dusting of Matcha to the top of the mille crepe cake. Serve each slice with a side of pumpkin spiced condensed milk.