Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.
Beat the eggs in a large bowl. Then slowly add small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.
Set up a fine mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift and add half of the dry ingredients into the batter. Whisk and combine the dry and wet ingredients together.
Set a 12-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with a paper towel (don’t worry, oil is applied thinly). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan. After trying the first crepe and if you want to make a thinner crepe, add a tiny bit of milk to adjust.
Set a 10-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove excess oil with paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan.
Prepare two long parchment paper strips on a working surface or a rotating cake stand (I used IKEA's lazy susan). These strips will go under the first layer of crepe (this is for easy transportation).
Dust more matcha powder over the cake. Make the fresh whipped cream if you plan to serve with the cake. Serve and enjoy within a few days as we are using fresh cream.
Cake flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Here’s how.
1) Scoop 2 Tbsp out from 1 cup of all purpose flour
2) Add 2 Tbsp corn starch back into the all purpose flour
Now you have 1 cup of cake flour! Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.
Whole milk: I highly recommend using whole milk instead of reduced fat milk. I’ve tried using both, and I concluded that whole fat milk makes a difference with the final result.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.