In a large mixing bowl, combine the sugar, flour, and matcha powder. Whisk until evenly distributed.

Create a well in the center of the dry ingredients. Add the eggs one at a time, whisking gradually from the center outward to incorporate the flour.

As the mixture thickens, slowly add the milk in small increments, whisking continuously until a smooth, thin batter forms. The batter should be very runny in consistency.

Add the melted butter and mix until fully incorporated. Cover the batter and refrigerate for 1 hour to allow the flour to hydrate.

Heat a non-stick skillet over medium heat. Once hot, reduce the heat slightly. Pour a small amount of batter into the center of the pan and tilt the pan in a circular motion to spread the batter evenly into a thin crepe.

Cook for 1–2 minutes, until the bottom is set and no longer sticky. Flip the crepe and cook the second side for approximately 30 seconds.

Transfer the cooked crepe to a wire rack to cool. Repeat with remaining batter, stacking crepes once cooled.

Place the mascarpone cheese in a large mixing bowl.

Add the sugar and mix briefly to combine.

Pour in the whipping cream. Using a hand mixer, whisk on low speed, gradually increasing to high speed until stiff peaks form. The cream should be smooth and spreadable.

(Optional) Use an 18 cm round cake ring to trim the crepes for uniform edges.

Place a small amount of cream on the serving plate to anchor the cake.

Lay one crepe on the plate and spread a thin, even layer of cream over the surface.

Repeat layering crepes and cream until all crepes are used (approximately 20 layers).

Optionally, spread remaining cream over the sides of the cake for a finished appearance.

Sift a light layer of matcha powder over the top before serving.