The Matcha Mille Crepe ($8 per slice at Classic Cakes. ST PHOTO: DESMOND FOO
I remember reading about the Mille Crepe, a tower of eggy pancakes with pastry cream in the New York Times years ago.
When I finally had a taste of Classic Cakes’ version here, I fell in love and have tried all the variations it has come up with.
The latest one is no different, not least because it uses powdered green tea, which has a bitter edge that makes it a grown-up dessert.
What I like about this well-constructed pile of crepes is the intensity of the matcha. Unlike other mille crepes, the bakers also exercise restraint when adding sugar.
This is perhaps a good option for people who do not like overly sweet desserts.
Powdered green tea is mixed with fresh cream and powdered sugar and then spread on the crepes layer by layer.
It cuts beautifully and does not fall apart.
I miss the caramelised topping, which is one of the joys of eating a mille crepe; I usually save the top, caramelised crepe for last.
But with dreamy matcha cream giving the filling a bit of character, I can live without the burnt sugar.
Matcha Mille Crepe, $8 a slice or $80 for a 1.5kg cake, from Classic Cakes, 01-06, Clementi Arcade, 41 Sunset Way, tel: 6762-8019, open: 2pm to 9pm (Tuesdays), 11am to 9pm (Wednesdays to Saturdays), 2pm to 7pm (Sundays), closed on Mondays; 52 Siglap Drive, tel: 6246 4151, open: 2pm to 8pm (Tuesdays), 11am to 8pm (Wednesdays to Saturdays), 2pm to 7pm (Sundays), closed on Mondays.
This article was first run in The Straits Times newspaper on December 1, 2013. For similar stories, go to sph.straitstimes.com/premium/singapore. You will not be able to access the Premium section of The Straits Times website unless you are already a subscriber.