For key visual process photos, refer to the body of the blog post.

Prepare matcha crepe batter:

Cup of Yum
1. Combine all ingredients in a blender and blend for about 1 minute until smooth.
2. Pour the batter into a measuring cup or mixing bowl and place into the fridge to rest, at least 30 minutes, or longer.

Make the crepes:

1. Remove crepe batter from the fridge and give it a stir.
2. Heat up a frying pan over medium-low heat.
3. Lightly grease with 1 teaspoon of vegetable oil and wipe off any excess oil with paper towel.
4. Using a ¼ C measuring cup, scoop the batter and pour about 2 tablespoon (half the cup) into the frying pan (I used an 6" frying pan), tilting it so the entire surface is coated with a thin layer of batter.
5. Let it cook for about 2 minutes on one side, and then flip and cook for another 30 seconds on the second side.
6. Remove the matcha crepe and place onto a cooling rack to cool completely.
7. Repeat with the remainder of the crepe batter.

Make the whipped cream:

1. Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
2. Whip the cream with a whisk until it reaches stiff peaks.
3. Store whipped cream in the fridge until ready to assemble.

Assemble the matcha crepe cake:

1. Place a matcha crepe onto a cake board.
2. Add a dollop of whipped cream and spread it evenly over the crepe with an offset spatula.
3. Place another matcha crepe on top and repeat the process.
4. For the middle strawberry layer, add the matcha crepe, cover with cream, and add thinly sliced strawberries.
5. Cover the strawberries with another layer of cream, and place a matcha crepe on top.
6. Finish with a matcha crepe on top and a dusting of matcha powder over the surface.
7. Decorate with additional whipped cream and strawberries.
8. Place into the fridge to firm up, at least 1 hour.
9. Slice with a sharp, serrated knife and serve chilled.