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1
Add the flour, sugar, salt, and matcha into a large bowl (the photo shows light brown sugar).
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2
Use a whisk to mix it together well.
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3
Add the egg and 1/3 of the milk, and mix together well.
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4
Stir in the rest of the milk.
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5
Strain the batter though a sieve.
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6
Use about 80% of a ladle of batter to make a crepe.
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7
Thinly oil a heated frying pan.
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8
Spread the batter around the pan by swirling it around.
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9
When it begins to cook, use long chopsticks to gently pry up the edges from the pan.
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10
Hold an edge with your hands, flip, and cook the other side for just a few seconds.
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11
Layer the completed crepes on a cutting board and let cool.
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12
You can make about 15-20 crepes.
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13
Fill a bowl with ice water.
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14
In a separate bowl, put in all of the ingredients to make the cream filling.
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15
Use one of the creams listed
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16
Slowly stir the batter with a whisk and thoroughly mix in the tsubu-an.
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17
If you're omitting it, stir the batter until the matcha is thoroughly combined!
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18
Beat the cream thoroughly.
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19
Spread out one cooled crepe and spread it thinly with cream filling.
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20
Layer another crepe on top of the crepe from Step 14.
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21
Repeat.
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22
Finish the layers with a crepe, cover with plastic wrap, and neaten up the shape with your hands.
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23
Slice as you like.
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24
(It's best to run the knife under hot water before cutting).
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25
Optionally, decorate the top with powdered sugar or matcha.
