Preparation Steps

• In a large bowl, whisk together flour, matcha powder, sugar, and salt.
• Gradually whisk in milk and eggs until smooth. Stir in melted butter.
• Heat a lightly oiled griddle or non-stick frying pan over medium heat. Pour 0.25 cup of batter onto the hot griddle. Tilt the pan with a circular motion so that the batter thinly coats the surface.
• Cook the crepe for about 2 minutes, until the bottom is lightly browned. Loosen with a spatula, flip, and cook for another minute. Repeat with remaining batter.
• In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Place one crepe on a serving plate and spread with a thin layer of whipped cream. Repeat with remaining crepes and cream, stacking them on top of each other.
• Refrigerate the crepe cake for at least 30 minutes before serving. Dust with matcha powder before serving.