Instructions
Combine flour, sugar, salt, and matcha powder in a large bowl.
In another bowl, beat the eggs and add the milk and vanilla extract. Stir until evenly mixed.
Pour the egg mixture into the flour mixture little by little while continuing to stir until the mixture is smooth.
Add the melted butter to the mixture and stir again until evenly mixed.
Strain the mixture to remove any lumps, then let the mixture rest for at least 1 hour in the refrigerator.
Heat a non-stick frying pan over medium-low heat. Brush with a little butter if necessary.
Pour about 2-3 tablespoons of batter into the pan and swirl the pan to spread the batter evenly into a thin layer.
Cook the crepe for 1-2 minutes until the edges start to dry, then flip and cook the other side for 30 seconds.
Martinus Yudi
