Whenever & Whatever I like

Procedures:

1. Mix the cake flour, matcha powder, sugar, and salt in a large bowl.

2. Beat the eggs lightly before add into the dry infredients

3. Slowly mix in the milk into the mixture

4. Melt the butter in microwave, then add into the mixture until smooth

5. Sift the mixture to another bowl, cover it with cling wrap, then refrigerate for 1 hour.

6. Find a 8-inch non-stick pan, brush a thin layer of vegetable oil and heat using low heat.

7. Use a bigger spoon to spoon right amount of batter into the pan, quicly swirl the batter to cover the bottom of the pan.

8. Cook each layer of crepe for 20 seconds, then cook the other side for 10 seconds, take it out and place on clean cloth.

9. Repeat step 8 until all the batter are used (this recipe I can make around 23 pieces of crepes)

10. Cover the crepes using parchment paper and refrigerate for half an hour until the oil on the surface absorb by the crepes

11. Trim off the side of the skin using a smaller round container (like a bowl or plate), so the size of crepes are the same.

12. Prepare a medium, pour in the heavy whipping cream, sugar, and vanilla extract. Whip them together above a bowl of ice. Beat until it forms soft peak and smooth.

13. Assemble the cake by putting the cream on top of one crepe, then cover by another crepe until it reaches the last crepe.

14. Refrigerate for at least 4 hours to set the cake. 

15. Sift matcha powder on top of the cake for decoration.