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1
For the crepe batter: In the bowl of a food processor, mix all of the crepe ingredients until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days.
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2
For the pastry cream: Heat milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally. Whisk in matcha powder as it heats.
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3
As the milk mixture is heating, whisk together egg and sugar in a medium sized bowl until the mixture becomes pale. Add cornstarch and flour, mix until smooth.
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4
Slowly add 1/3 of the hot milk mixture into the egg mixture, whisking continuously. Then pour the milk-egg mixture back into the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat.
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5
Pour the custard through a sieve and into a bowl to make it super smooth. Let it cool for 15 minutes. Put a sheet of plastic wrap right on top of the custard to prevent a skin from forming. Refrigerate until cold and set, at least 3 hours or up to 2 days.
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6
To prepare the crepes:
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7
Heat a 9-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup of crepe batter into the skillet, swirling the skillet until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute.
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8
Carefully flip it over and cook for 15 to 20 seconds on the other side. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It's fine to stack the crepes to cool completely.
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9
To assemble the cake, lay the first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat this layering process with all the crepes and cream until you place the last crepe on top.
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10
Chill the cake in the fridge. Sprinkle with powdered sugar before serving.
