1-First Step: Prepare your mise en place by gathering all ingredients and equipment. You’ll need a medium mixing bowl, whisk, blender (optional), 8-inch non-stick pan, parchment paper, and a flat surface for stacking crepes. Measure all ingredients precisely before beginning to ensure smooth preparation. Room temperature ingredients incorporate more easily, so take eggs and milk out of the refrigerator 30 minutes before starting.

2-Second Step: Create the crepe batter by whisking together flour, sugar, and salt in a medium bowl. In a separate bowl, beat the eggs slightly, then add milk and melted butter. Combine the wet and dry ingredients, whisking until smooth. For best results, blend the batter in a blender for 30 seconds to eliminate lumps. The batter should have the consistency of heavy cream. If it’s too thick, add a tablespoon of milk; if too thin, sprinkle in a teaspoon of flour. Let the batter rest at room temperature for 30 minutes. This resting period allows the flour to hydrate fully and creates more tender crepes.

3-Third Step: Heat an 8-inch non-stick pan over medium heat. Lightly grease the pan with a paper towel dipped in melted butter or oil. Pour approximately 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan to swirl the batter into a thin, even layer covering the bottom. Work quickly as the batter sets fast. Cook for about 1-2 minutes until the edges begin to brown slightly and the surface looks dry. Carefully slide a thin spatula underneath, then flip the crepe and cook for another 30-60 seconds until just set.

4-Fourth Step: Transfer the cooked crepe to a sheet of parchment paper. Continue cooking crepes with the remaining batter, stacking them on top of each other with parchment paper between each crepe to prevent sticking. You’ll need 20-25 crepes total for the cake. Don’t worry if your first few crepes aren’t perfect consider them practice and adjust heat or batter quantity as needed. The key is to keep them thin and uniform in size. Let the crepes cool completely on a wire rack before assembling the cake. This step is crucial warm crepes will melt the cream filling and create a soggy texture.

5-Fifth Step: While crepes cool, prepare the matcha cream filling. In a chilled mixing bowl, beat the heavy cream on medium-high speed until soft peaks form. Gradually add the sugar while continuing to beat. Sift the matcha powder to prevent lumps, then add it to the whipped cream along with the vanilla extract. If using mascarpone for added stability, fold it in gently. Continue beating until stiff peaks form but be careful not to overwhip, which could cause the cream to separate. The cream should hold its shape when the whisk is lifted but still appear smooth and creamy. Cover and refrigerate until ready to assemble.

6-Sixth Step: Place one crepe on your serving plate or cake round. Using an offset spatula, spread about 2-3 tablespoons of the matcha cream evenly over the crepe, extending all the way to the edges. Place another crepe on top and repeat the process, continuing until you’ve used all the crepes. Work gently to avoid tearing the delicate crepes. For the most even stacking, rotate the plate slightly with each layer or use a lazy Susan. End with a plain crepe on top (no cream on the final layer) for a cleaner appearance. If you notice the crepes sliding, secure the cake with a ring mold or acetate strip while chilling.

7-Final Step: Refrigerate the assembled cake for at least 4-6 hours, preferably overnight. This chilling period allows the flavors to meld and the cake to set properly, making it easier to slice cleanly. Before serving, trim the edges with a sharp knife for a neat, professional appearance. Dust the top generously with additional matcha powder for a beautiful finish. For extra elegance, garnish with fresh berries, edible flowers, or a sprinkle of white chocolate shavings. Slice the cake with a sharp knife, wiping the blade between cuts for clean layers. Serve chilled and enjoy the beautiful striated pattern of green and cream in each slice.