Make the Crepes:

• In a mixing bowl, whisk together flour, matcha powder, sugar, and salt.
• In another bowl, whisk eggs, milk, melted butter, and vanilla. Gradually add wet ingredients to dry, whisking until smooth. Strain to remove lumps.
• Heat a nonstick pan over medium-low heat and lightly grease with butter.
• Pour ¼ cup of batter into the pan, swirling to coat evenly. Cook for 1–2 minutes, flip, and cook another 30 seconds. Repeat until batter is used.
• Stack cooked crepes on a plate, covering them with a clean towel to prevent drying.

Make the Matcha Whipped Cream:

In a chilled bowl, beat heavy cream, powdered sugar, matcha powder, and vanilla until soft peaks form.

Assemble the Crepe Roll Cake:

• Lay out a sheet of plastic wrap. Place a crepe at the bottom, then spread a thin layer of matcha whipped cream.
• Continue layering crepes and cream, leaving the last crepe plain.
• Gently roll the stack into a log using the plastic wrap, tightening as you go.
• Chill in the fridge for at least 1 hour to set.

Serve:

Unwrap, slice, and dust with extra matcha powder or drizzle with white chocolate. Enjoy!