Part 1: Prepare the Matcha Crepe Batter

1. 1. Combine Wet Ingredients (Eggs, Milk, Water): In a large bowl, whisk together the eggs, milk, and water until just combined.

1. 1. Combine Dry Ingredients (Sugar, Salt, Flour, Matcha): In a separate bowl, whisk together the granulated sugar, salt, all-purpose flour, and the sifted matcha powder.

1. 1. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking continuously until just combined and mostly smooth. Don’t overmix at this stage. A few small lumps are okay.

1. 1. Add Melted Butter: Gently whisk in the melted and slightly cooled unsalted butter. Whisk until just incorporated.

1. 1. Strain the Batter (Crucial for Smoothness): Pour the batter through a fine-mesh sieve into a clean bowl. This will remove any remaining lumps of flour or matcha, ensuring an ultra-smooth batter, which is key for thin crepes.

1. 1. Add Food Coloring (Optional): If using, stir in a tiny drop of green food coloring for a more vibrant hue.

1. 1. Rest the Batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours (or even overnight). This allows the flour to hydrate fully and the gluten to relax, resulting in more tender crepes.

Part 2: Cook the Matcha Crepes

1. 1. Prepare Your Station: Set up your crepe pan, a small bowl with a tiny bit of neutral oil or melted butter and a paper towel (for lightly greasing the pan if needed, though a good non-stick pan might not require it after the first crepe), your rested batter, a ladle or measuring cup (a ¼ cup measure often works well for an 8-9 inch pan), a thin spatula for flipping (optional), and a large plate lined with parchment paper to stack the cooked crepes.

1. 1. Heat the Pan: Place the crepe pan over medium-low to medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.

1. 1. Lightly Grease (If Needed): Lightly grease the pan with a tiny bit of oil or butter using the paper towel. You only need a very thin film.

1. 1. Pour and Swirl: Give the rested batter a gentle stir. Pour about ¼ cup of batter (or your chosen measure) into the center of the hot pan. Immediately lift the pan and tilt and swirl it in a circular motion to spread the batter thinly and evenly across the entire bottom of the pan. Work quickly.

1. 1. Cook the Crepe: Cook for about 45-90 seconds on the first side, or until the edges start to look dry and slightly lift from the pan, and the surface appears set (no longer wet). You want to avoid browning.

1. 1. Flip the Crepe (Optional but Recommended): Gently loosen the edges of the crepe with a thin spatula. You can either flip it using the spatula or carefully with your fingertips (it will be hot!). Cook the other side for another 20-30 seconds, just until set.

1. 1. Cool the Crepe: Slide the cooked crepe onto the parchment-lined plate.

1. 1. Repeat: Continue with the remaining batter, stirring the batter occasionally. You may need to adjust the heat as you go. Stack the crepes on top of each other; they shouldn’t stick if cooked properly. You should get around 20-25 crepes.

1. 1. Cool Completely: Let the stack of crepes cool completely to room temperature before assembling the cake. You can cover them loosely with plastic wrap to prevent them from drying out.

Part 3: Prepare the Matcha Whipped Cream Filling

1. 1. Chill Equipment: Place your mixing bowl and whisk attachment (if using a stand mixer) in the freezer for 10-15 minutes before making the cream.

1. 1. Sift Dry Ingredients: In a small bowl, sift together the powdered sugar and the matcha powder. This prevents matcha lumps in your cream.

1. 1. Whip the Cream: Pour the very cold heavy whipping cream into the chilled mixing bowl. Beat on medium speed using an electric mixer until soft peaks form.

1. 1. Add Sugar, Matcha, and Vanilla: Gradually add the sifted powdered sugar-matcha mixture and the vanilla extract to the whipped cream.

1. 1. Whip to Stiff Peaks: Increase the speed to medium-high and continue beating until stiff, glossy peaks form. Be careful not to overbeat, or the cream will turn buttery. The cream should hold its shape when you lift the beater.

Part 4: Assemble the Matcha Crepe Cake

1. 1. Prepare Your Workspace: Choose a flat serving plate or cake stand. Have your cooled crepes and matcha whipped cream ready. An offset spatula or the back of a spoon is helpful for spreading the cream.

1. 1. First Layer: Place one crepe in the center of your serving plate.

1. 1. Spread Cream: Scoop about 2-3 tablespoons of the matcha whipped cream onto the crepe. Using your offset spatula or the back of a spoon, spread it into a thin, even layer, leaving a tiny (about ¼-inch) border around the edge. Don’t use too much cream per layer, or the cake will be unstable and overly rich.

1. 1. Add Next Crepe: Carefully place another crepe on top of the cream layer, aligning it as best as you can. Gently press it down.

1. 1. Repeat: Continue layering crepe and a thin layer of matcha whipped cream until you have used all your crepes (or reached your desired height). Try to make the layers as even as possible. If one crepe is a bit misshapen, try to hide it in the middle layers. The nicest crepe should be reserved for the top.

1. 1. Final Layer: Finish with a plain crepe on top, or a very thin layer of cream if you plan to dust heavily with matcha.

Part 5: Chill and Serve

1. 1. Chill Thoroughly (Essential): Carefully cover the assembled crepe cake with plastic wrap (a cake dome is ideal if you have one to avoid squashing it). Refrigerate for at least 4-6 hours, or preferably overnight. Chilling is crucial for the cake to set, for the flavours to meld, and to make it easier to slice cleanly.

1. 1. Garnish (Optional): Just before serving, you can dust the top of the cake with a fine layer of matcha powder using a small sieve. You can also garnish with fresh berries or edible flowers.

1. 1. Slice and Serve: Use a long, thin, very sharp knife to slice the cake. For the cleanest slices, wipe the knife clean with a damp cloth between each cut.