¼ cup + 1 tbsp (75g) butter, melted
3 cups (700ml) warm (not scalding) milk
6 large eggs
1 ½ cups + 1 tbsp (190g) all-pupose flour, sifted
3 tbsp (18g) matcha powder, sifted
1 pinch salt
1/2 cup (100g) Sugar
Whipped Cream Filling
1 tbsp (8g) powdered gelatin
4 tbsp (60ml) ice cold water
3 cups (700ml) heavy cream
1/3 cup (35g) powdered sugar, plus more for dusting
(For matcha cream, add 2 tbsp. or 16g matcha powder)
1. In a large mixing bowl, mix the eggs, flour, matcha powder, sugar and salt. Stir in the warm milk and butter until the batter is smooth, then cover and refrigerate 4-8 hours or overnight.
2. When you’re ready to make your crêpes, heat a nonstick frying pan on medium heat. Gently spread a thin layer of butter into the pan with a paper towel. Once the pan is heated, begin making crêpes. Ladle a small portion of batter (approximately ¼ cup) into your pan, and quickly swirl it to cover the bottom of the pan evenly. Make sure to swirl the batter around the edges multiple times to build up the thickness and increase the stability of each crêpe. Once the top of the crêpe is dry and the bottom lightly browned, flip the crêpe. [I do this by hand by grabbing a corner and pulling it up, but if you aren’t confident you can do that without burning yourself, please use a spatula!] Cook for 20 seconds on the other side, and then transfer the crêpe to a plate. Repeat this until you’ve used up your batter, stacking the crêpes on one another to cool. You should get 20-25 crêpes unless your pan is larger than 10″. Cover them and refrigerate until they’re cooled completely.
3. Make the whipped cream filling. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a large bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved, but do not allow the mixture to boil. Pour the gelatin mixture into your heavy cream while mixing, and mix on medium-high speed until you just achieve medium peaks.
4. Begin assembly. Lay a crêpe on your cake plate and spread a layer of whipped cream as thick as the crêpe on top. I used an ice cream scoop to portion out the cream on each layer. Start in the middle and spread the whipped cream just to the edge of the crêpe, but not beyond. Repeat until you’ve used all your crêpes, and then sprinkle the cake with powdered sugar (or a mix of matcha and powdered sugar). Chill for an hour to allow the cake to set, then cut into slices and enjoy!