If you’re looking for a dessert that’s as refreshing as a cool breeze on a spring morning, this Jasmine Green Grape Mille Crepe Roll might just be your new obsession. The delicate floral aroma of jasmine tea blends perfectly with the sweet, juicy bite of green grapes, creating a cake that tastes like a garden party in your mouth.
Light, airy, and packed with natural flavors—this is not your average mille crepe. One of the best things about this recipe is how balanced it feels. The layers of thin, tender jasmine crepes are filled with two kinds of whipped cream—pure original cream for a smooth base and a green grape-infused cream for a fruity burst. Every bite gives you a contrast of soft floral notes and fresh fruitiness.
It’s elegant enough for special occasions but surprisingly doable at home with just a bit of patience. And let’s be honest—half the fun of making mille crepes is the stacking. Watching those beautiful layers come together is incredibly satisfying. The rolling technique for this version adds a fun twist to the classic flat cake, making it perfect for slicing into gorgeous spirals. Plus, the colors alone—soft green from matcha, creamy white, and the pale green grapes—make it look straight out of a patisserie window.
Jasmine Green Grape Mille Crepe Roll – Fresh, Floral & Irresistible
Ingredients
Crepe Batter:
- Jasmine tea leaves – 6g
- Milk – 360g
- Eggs – 3
- Sugar – 45g
- Cake flour – 90g
- Matcha powder – 3g
- Unsalted butter – 35g
Original Whipped Cream:
- Whipping cream – 250g
- Sugar – 15g
Green Grape Whipped Cream:
- Whipping cream – 300g
- Sugar – 12g
- Green grape jam – 60g
Instructions
-
Infuse the Milk with Jasmine Tea:
Heat the milk until warm (do not boil), add jasmine tea leaves, and steep for 10 minutes. Strain out the leaves, leaving a fragrant milk base. -
Make the Crepe Batter:
In a mixing bowl, whisk together eggs and sugar until well combined. Sift in cake flour and matcha powder, then gradually add the jasmine-infused milk while whisking. Stir until smooth, then add melted butter. Cover and rest the batter for 30 minutes. -
Cook the Crepes:
Heat a non-stick pan over medium-low heat. Pour a thin layer of batter, swirl to coat, and cook until the edges lift easily. Flip briefly, then remove. Repeat until all batter is used. Let crepes cool. -
Prepare Original Whipped Cream:
Whip 250g cream with 15g sugar until soft peaks form. Keep chilled. -
Prepare Green Grape Whipped Cream:
Whip 300g cream with 12g sugar until soft peaks form. Fold in green grape jam until evenly mixed. Keep chilled. -
Assemble the Roll:
Lay out crepes, spreading alternating layers of original cream and green grape cream. Roll tightly into a log, wrap with plastic, and chill for 2–3 hours to set. -
Slice & Serve:
Use a sharp knife to slice into neat rounds. Enjoy the floral, fruity freshness in every bite.
🍇 Q&A – Tips for Perfect Results
Q1: Can I use store-bought green grape jam?
Yes! Store-bought is totally fine, but if you can make your own with fresh grapes, the flavor will be even more vibrant.
Q2: What if I can’t find jasmine tea leaves?
You can substitute with jasmine tea bags or use another floral tea like chamomile, though the flavor profile will change slightly.
Q3: How do I keep my crepes soft and easy to roll?
Make sure they’re slightly warm when assembling, and avoid overcooking them. Resting the batter also helps create a more elastic texture.
