Matcha crêpe cake

Beat together the eggs, milk and butter. Put the dry ingredients in a bowl and whisk in the wet to make a batter, then rest the mixture in the fridge for 15 minutes.

Heat a crêpe pan. Melt a little butter in the pan, then pour in a small ladle of batter and swirl to make a thin crêpe. Leave to set then flip and cook for another minute. Repeat until you have 15 crêpes. Stack them separated with baking paper and leave to cool completely, then choose a plate or bowl that is slightly smaller than the crêpe and use it as a guide to trim the cooled crêpes to perfect circles.

Put the gelatine in a bowl of cold water to soak. Gently heat the custard in a pan. Squeeze the water from the gelatine and stir into the custard. Pour into a bowl, through a sieve, then cool completely.

Start to whip the cream, vanilla and icing sugar. Once it begins to thicken, gradually whisk in the cooled custard. You want a smooth, thick and spreadable cream.

Put a crêpe on a plate then spread with a thin layer of cream. Repeat and stack until the cream and crêpes are used up, finishing with a layer of cream. Chill for 2 hours, then dust with matcha and cut into wedges.