Megu, in midtown and TriBeCa, is one of my favorite restaurants in the city. Their black cod is to die for, their cocktails are amazing, and what's not to love about a giant ice sculpture of Buddha? The place may be beyond over the top, but the food is amazing. But one of my favorite things on their menu isn't even made in house — for dessert, they serve Lady M mille crêpes cake, with green tea creme. It is indescribably delicious.
So, when I was feeling particularly ambitious, I decided to try making it at home. This may have been a bit crazy, as it required buying matcha green tea powder, making the creme and crêpe batter a day ahead of time, and then making about a million thin, papery crêpes. (No, my crepes did not really turn out papery thin, I am not going to lie to you.)
I used a hybrid of this recipe and this recipe (with no chocolate — not necessary here). The creme was fussy, but ultimately pretty easy — just watch out for large chunks of matcha before you add it to the recipe, since this posed a problem for me. The biggest annoyance was, obviously, the crêpes — I am terrible at it. They were too thick, too small, oblong — anything but perfect. Some were more like pancakes than crêpes. Were I to attempt this again, I would buy them instead; Fairway, Stew Leonards and a few other grocery stores in the New York area sell them, and they are pretty good.
So, in the end, did it turn out well? Yes. But would I do it again? Nope. Next time, I will head uptown to Lady M or a few blocks to Megu Midtown and buy the original, because sadly, this one just wasn't the same.
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