Macha Crepe Cake

So I want to slap myself for forgetting to press 'save' after drafting the post for a long time, now I got to start all over again, this time, I will remember to press 'save'.

Tried chocolate crepe cake previously and didn't think it turned out well, so I took a break for a good many months, but I decided to try again, this time, working with green tea. I think it turned out pretty decent, so here's the recipe.

(Makes a 6-inch cake)

For the pastry cream

100g sugar
40g corn flour
28g unsalted butter at room temperature
400 ml milk
6 egg yolks
1 tsp vanilla extract

*You may flavour the cream with orange or lemon zest*

For the crepe cake

130g plain flour

240 ml milk

120 ml warm water

4 eggs

58g unsalted butter at room temperature

3 tbsp sugar

2 tbsp macha powder

a pinch of salt 

To make the pastry cream

1. Whisk egg yolks, sugar and corn flour together.

2. Heat the milk till very hot and drizzle the milk into the yolk batter. When all the milk is added, return the batter to low heat. 

3. Heat till the mixture thickens, stirring continuously.

4. Take the cooked cream off the heat and leave to cool slightly before whisking the butter in. Place a cling film directly on the surface of the cream. Leave in chill in the fridge till ready to use.

5. When assembly, whisk the cream till smooth before use.

To make the macha crepes

6. Place all the ingredients in a mixture and stir till the batter becomes smooth.

7. Leave the batter to chill in the fridge for at least an hour before use.

8. Heat a 6 inch non-stick pan over low fire and butter the pan using paper towel.

9. Pour the chilled batter in the pan and tilt the pan to cover the base thinly with the batter. Cook crepes for a minute or two on both sides. 

10. When all the crepes are cooked and cooled (about 20 pieces), place a cake board or a serving plate on the bottom and line the first piece of crepe on it.

11. Spoon some cream on top of the crepe and spread the cream over the entire crepe. Place another piece of crepe over, apply the cream and repeat till all the pieces are used up.

The finished product doesn't look that impressive till the cake is cut open.

I thought the layers are even and soft, but the amount of cream can be increased.