Matcha Mille Crepe cake

Ingredients:
80g all purpose flour
1tbsp matcha powder
2tbsp sugar
a pinch of salt
2 eggs room temperature (beaten)
2tbsp melted butter
160ml warm milk
few drops vanilla extract

Matcha cream:
200ml whipping cream (from refrigerator)
2tbsp sugar
1tbsp matcha powder

To-do:

1. Sift in flour and matcha powder in a bowl. Add sugar and salt, mix well.
2. Add beaten egg little by little and mix well.
3. Add melted butter, mix well.
4. Add warm milk, mix well.
5. Add vanilla extract and mix well and strain through a sieve.
6. Cover with plastic wrap and leave the batter at room temperature for 30mins.
7. Add a bit of oil, wipe the surface using paper towel. Wait until medium heat, pour a bit of the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
8. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
9. Leave it cool completely.

Matcha whipping cream:

1. Mix whipping cream with sugar and sifting matcha powder. 
2. Whisk the cream until it forms a soft peak
3. Place 1 crepe on the plate, spread some matcha whipping cream then place another. Repeat until complete.
4. Leave it cool in the fridge for few hours.

Note: I am using 28cm pan, but it would be better to use smaller pan. Remember to control the fire to low temperature and do not over pour batter for thinness crepe.
Recipe from Ochikeron