3 medium eggs – 60 gr each including eggshell – room temperature. If the egg is too small, beat 1 egg and measure it, and slowly add more egg until you get the right amount.
470 ml (2 cups minus 2 tsp) unsweetened milk – room temperature
40 g (3 tbsp + 1 tsp) unsalted butter – melted and kept warm
1/4 tsp vanilla extract – optional
170 g (1 1/3 cups) all-purpose flour
10 g (5 tsp) matcha powder. Use the ‘virgin’ unsweetened matcha powder – not the sweetened drinking matcha mix.
Using unsalted butter will make the cake taste better. You can use salted butter or margarine, but the crepes may be slightly saltier due to additives in the margarine.
Whipping cream can be substituted by topping cream (whipped top), but that also means you cake will be much less creamy, as topping cream is non-dairy. So, if you are not a fan of creamy dessert, you can consider topping cream, but if you are like me, nothing beats that bowl of fluffy and creamy clouds that is whipping cream.