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The lesson from those pancakes, ur... green tea crepe cake, I mean, Green Tea Mille Crêpes

I don't know if it's just the hypes among us trendy New Yorkers, but suddenly all my friends are talking about this bakery called Lady M. It even become a must-try activity in my friends' list when some of them come to NYC. So I can't help but wonder, what's the magic about Lady M?
Of course as a phD. student who solves problems by trying them out (rephrase: as a FOODIE who cannot resist to try anything yummy), I waited in the line and finally got to try their signature Green Tea Mille Crêpes. It was worth waiting, the cake was nice with my favorite green Tea and an interesting texture. 


However, are all the hypes and craziness about this cake really worthy? I wasn't sure... I was expecting something heavenly. Then I looked up their webpage and saw their description about the cake:

Fine green tea powder is infused into every element of our delicate Green Tea Mille Crêpes, a sight to behold with no less than twenty lacy thin crêpes enveloping the lightest pastry cream, vibrant green tea flavors gently humming in the background. 

Alright, now I felt that my previous description was just too bland. It's all about the presentation, which is so true, because how the cake tastes is tightly linked with how it looks, how you've been imagining and dreaming about the cake, and even how you experience checking their fancy web, lining for long time and finally holding the cake in your hands. I like how the owner of Lady M creates their own icon and how they fuse the classy French pastries with worldwide elements and creative ideas. So I do enjoy my purchasing experience.

But of course, as more than a foodie, I went on trying this recipe out. I couldn't find the exact recipe online, so mine was based on crepe cake recipe from Thomas Keller.
http://www.seriouseats.com/recipes/2013/01/thomas-keller-bouchon-bakery-crepe-cake-recipe.html
The filling was diplomat cream, a mixture (I mean, 'delicate fusion') of pastry cream and whipped cream, so that it was of just the right lightness. Green Tea powder was added to the crepes and dusted to the top.


Surprisingly, the cake was not hard for me to make as thought! Yeah I know there's a lot to improve for this one. But still, it was easier for me than making a good chiffon. My explanation was I had quite some experience making pancakes back in China. We do all kinds of savory snacks using pancakes (JianBingGuoZi, for instance). So I was joking with friends that one day, if I'm kicked out by graduate school, I could open a food cart selling the Mille Crêpes, and also earthy Chinese pancakes :D

I will definitely make the crepe cake again and to try improving my recipe. Also now I'm just so excited about other gorgeous pictures of Lady M cakes! Maybe I will try them too? We'll see~~~

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