This recipe will make about 14 x 7-8” crepes (not including the ugly first crepe that tempers your pan).

Ingredients
256g (2 cups) flour
500mL (2 cups) milk
2 eggs
20mL (1 tbsp + 1 tsp) vegetable oil or melted butter
12g (3 tbsp) high quality matcha powder
30g (2 tbsp) sugar
2.5g (1/2 tsp) salt

500mL (2 cups) heavy whipping cream (35%)
25g (2 tbsp) sugar
5mL (1 tsp) pure vanilla extract
4g (1 tsp) matcha powder for dusting on top

Method

1. Sift and whisk your dry ingredients (flour, matcha, sugar, salt) together.
2. Create a little well in the centre for your milk, eggs, and oil.
3. Whisk from the centre out to prevent as many lumps as possible
4. Strain your batter through a sieve.
5. Chill in the fridge for 30 min – 1 hour.
6. Whip your heavy cream, sugar, and vanilla extract to stiff peaks (but do not over-whip or it will become grainy) while waiting for the crepe batter to chill. Cover with plastic wrap and keep in the fridge until needed.
7. Once the crepe batter is ready, heat a non-stick frying pan on medium heat.
8. Take a medium sized ladle to ladle your batter into the centre of the frying pan, tilting it on all sides to let the batter spread into a flat and large circle.
9. Once the pan is heated, and you have made the first crepe (which always comes out ugly), turn the heat down to low. 
10. Continue to cook all your crepes until you don’t have any batter left. About 1 minute on 1 side, 30 seconds on the other, or until the batter is matte on the first side, and releases from the pan easily. Flip, and let the other side cook for a few seconds until it also easily releases from the pan.
11. Set them aside to cool.
12. Stack them and use a 6” cake pan as a guide to cut away any rough edges (optional).
13. Once cooled, fill each layer with a few dollops of whipped cream and spread evenly. Continue until all the crepes are stacked, and them mask the whole thing as you would with a normal cake.
14. Finish with a heavy dusting of matcha powder on top, and enjoy!