In a large mixing bowl, sift together the plain flour, granulated sugar, and matcha powder until well combined.

Create a well in the center of the dry mixture. Add the eggs one at a time, whisking gradually from the center and incorporating the flour slowly.

Begin to add the milk in small increments while whisking continuously. This gradual addition ensures a smooth, lump-free batter. Continue until all the milk has been incorporated.

Add the melted butter to the mixture and whisk until fully combined. The batter should be thin and smooth in consistency.

Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour. This resting period allows the gluten to relax and results in tender crepes.

Heat a non-stick skillet over medium heat. Once hot, reduce the heat slightly to medium-low to prevent burning.

Pour approximately 1/4 cup (or enough to coat the bottom of your pan) of the batter into the center of the skillet. Quickly tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer.

Cook the crepe for about 1 to 2 minutes or until the underside is set and lightly golden. Flip the crepe gently using a spatula and cook the opposite side for an additional 30 seconds.

Transfer the cooked crepe to a wire rack or plate to cool. Repeat the process with the remaining batter, stacking the crepes as you go. You should aim for approximately 20 crepes.

In a large mixing bowl, add the mascarpone cheese and granulated sugar. Mix briefly until just combined.

Gradually add the heavy whipping cream to the mascarpone mixture. Using an electric hand mixer, whisk on low speed, then gradually increase to high speed. Continue until stiff peaks form and the cream holds its shape.

If desired, trim the edges of each crepe using an 18 cm round cake ring for a uniform appearance.

Place a small amount of cream on the cake plate to anchor the base crepe.

Lay one crepe on the plate and spread an even, thin layer of the mascarpone cream over the top. Repeat the process by alternating crepes and cream layers until all crepes are used.

Use the remaining cream to coat the sides of the cake, if desired, for a smooth finish.

Lightly dust the top of the cake with additional matcha powder, using a fine mesh sieve for an even coating. Take care not to add excessive matcha powder, as it may impart a bitter flavor.

Slice the Matcha Crepe Cake using a sharp knife. Clean the knife between slices for neat presentation. Serve chilled for best texture and flavor.