Matcha Mille Crepe

Ingredients:

• 4 organic eggs
• 60 g of sugar
• 1 pinch of salt
• 180 g of flour
• 15 g of organic matcha
• 600 ml of organic milk
• 40 g of melted butter
• 300g philadelphia cheese
• 5 g of jelly
• 600 ml of whipped cream

1. In a bowl beat the eggs with the sugar and a pinch of salt.
2. Add melted butter and milk.
3. Add the sifted flour together with the matcha and mix until there is a liquid but homogeneous mass. Pass the mixture through a strainer to remove any clumps.
4. Brush a pan with butter put it over at medium heat. Pour a little of the dough so that it covers the entire base of the pan and when it begins to set, turn it over. It is important not to toast the crepes too much to avoid losing the intense green color.
5. Once made and until the time of assembling the cake, store the crepes between baking paper to avoid them from sticking together. Make a minimum of twenty crepes and then assemble the cake.
6. For the filling, mix in a bowl the philadelphia cheese, sugar, gelatin and whipped cream.
7. Assemble the cake by placing a crepe on the base and spread with topping, another crepe on top and more filling until the desired cake thickness is achieved.
8. Finally cool the cake in the fridge for 30 minutes. Before serving sprinkle the cake with sifted matcha.