1. In a large bowl, whisk flour, sugar, salt, and matcha powder.

2. In a separate bowl, beat the eggs, then slowly add milk and melted butter.

3. Combine wet and dry mixtures and whisk until smooth.

4. Strain the batter and refrigerate for at least 1 hour.

5. Heat a non-stick skillet over medium heat and grease lightly.

6. Pour 1/4 cup of batter and swirl into a thin circle.

7. Cook for 1–2 minutes, flip and cook for another 30 seconds.

8. Stack crepes with parchment in between and let cool.

9. In a chilled bowl, whip heavy cream, sugar, and vanilla until soft peaks form.

10. On a cake plate, layer crepes and whipped cream alternately.

11. Press down gently to secure the structure.

12. Chill for at least 2 hours before serving.

13. Dust with matcha powder and garnish with strawberries or mint.