Gather all the ingredients. Please use cake flour only! It’s important not to use flour with a high gluten content such as bread flour or all-purpose/plain flour for this recipe. Otherwise, you will end up with a rubbery cake.
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 half of the dry ingredients into the batter and whisk to combine the dry and wet ingredients together.
Sift the rest of dry ingredients and mix until there is no lump in the batter. IMPORTANT: Do not overmix; mixing and stirring increases gluten formation in the batter, which causes a rubbery texture.
Set the fine-mesh sieve over a large bowl and pour the batter. This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for at least 1 hour (DO NOT SKIP!). Tip: If you overmix the batter, you may want to rest the batter for longer hours. Resting the batter is important because it allows the gluten to relax. If you don't rest long enough the crepes will be more rubbery due to gluten development.
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). Gently stir the batter right before scooping with a ladle (otherwise, the batter will be too thick toward the end). 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, gradually add milk to adjust the batter.
Set a 10-inch non-stick frying pan on low heat. Once the pan is hot*, brush the oil and remove excess oil with a paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. *The hot pan helps the water in eggs and milk turn into steam and the crepe will puff up and become softer. But it can't be too hot, which ends up cooking the crepe too fast and you can't swirl the batter into a thin layer.
Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.
Continue this process until all the batter is used. Make sure to stir the batter EVERY TIME before you make a new batch (otherwise, the batter will be too thick toward the end). With this batter, I could make 1 large one that goes on top, and 13 crepes.
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.
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.
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