- 150g (5⅓ oz) all purpose flour
- 80g (3 oz) sugar
- 1 pinch salt
- 4 eggs
- 2 cups whole milk (lukewarm)
- 40g (1½ oz) melted butter
- some vegetable oil
- 2 tablespoons matcha powder
- 60g (2 oz) sugar
- 1 cup heavy cream
- extra matcha powder to sprinkle on top
- In a large bowl, put the flour, sugar and salt. Add the eggs and mix well.
- Add the milk in 4-5 times and combine well each time.
- Add the melted butter and mix well. Strain and refrigerate for one hour.
- Heat a non stick pan (or well seasoned frying pan) over medium heat. When the pan is hot, oil the pan and wipe excess oil with paper towel.
- Scoop the crepe batter with a ladle and pour it to cover the pan. Rotate the pan to make a thin crepe.
- Cook the crepe for 2-3 minutes and flip with a spatula. Cook for about 1 minute and transfer to a cutting board.
- When crepes are done, stack them in 2-3 layers on a cutting board and cut off the outside border with a knife, using an upside-down bowl/plate that are slightly smaller than the crepes as a guide. (If you don't mind a bit of irregular shapes or want to make the cake look rustic, you can skip this step.)
- In a medium bowl, combine the matcha powder and sugar.
- Add the heavy cream in four times and mix well each time.
- Beat the cream with an electric mixer until stiff peaks form.
- Place one crepe on a plate and spread the whipped cream. Place another crepe on top and spread the cream. Repeat till the last crepe.
- Cover the cake with remaining creme. Sprinkle the cake with matcha powder and refrigerate for 2 hours.