Step 1: Begin by sifting the all-purpose flour, granulated sugar, and matcha powder into a large bowl. Whisk them together until thoroughly combined, ensuring no matcha clumps remain.
Step 2: In a separate medium bowl, whisk together the eggs, milk, melted butter, vanilla extract, and a pinch of salt until well combined.
Step 3: Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This resting period helps develop flavor and makes for more pliable crêpes.
Step 4: Heat an 8-inch non-stick crêpe pan or skillet over medium-low heat. Lightly butter the pan. Pour about ¼ cup of batter into the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly over the bottom. Cook for 1-2 minutes until the edges are lightly golden and the crêpe is set and easily lifts from the pan.
Step 5: Gently flip the crêpe with a spatula and cook for another 30 seconds to 1 minute, just until the other side is set. Transfer the cooked crêpe to a wire rack to cool completely. Continue cooking the remaining batter, stacking cooled crêpes on a plate separated by parchment paper. You should yield approximately 20-25 crêpes.
Step 6: Prepare the matcha whipped cream filling. In a large, chilled bowl with chilled beaters, combine the cold heavy cream, sifted confectioners’ sugar, and a tablespoon of sifted matcha powder. Beat on medium-high speed until medium-stiff peaks form. Be careful not to overbeat, as it can turn grainy.
Step 7: To assemble the cake, place one crêpe on your chosen serving platter. Spread a thin, even layer (about 2 tablespoons) of matcha whipped cream over the entire surface, extending almost to the edges. Place another crêpe on top and repeat the layering process.
Step 8: Continue layering crêpes and cream until all crêpes are used, finishing with a plain crêpe on top. Ensure each layer of cream is consistent for an even cake. Aim for 20-25 layers for an impressive height.
Step 9: Once assembled, cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the cake to set firmly and for the flavors to meld beautifully.
Step 10: Before serving, remove the Matcha Mille Crêpe Cake from the refrigerator. Dust the top with an additional sifting of matcha powder for garnish. Using a very sharp knife, cut neat slices and serve immediately.