Mini matcha crepe cake

Custard: in a mixing bowl whisk the milk, sugar, matcha powder and eggs a few minutes until the eggs are evenly distributed.

Set the bowl over a pot of boiling water and cook, whisking constantly, to about 175F or until it starts to bounce back after a few stirs.

Whisk in the white chocolate until fully melted; cover and chill in the fridge until thickened.

Batter: whisk the remaining milk, eggs, butter, all-purpose flour, salt and matcha until combined, or blend until super smooth.

Heat a small nonstick pan over medium; ladle a little batter into the centre and swirl into a very thin crepe.

Cook on both sides 1.5 to 2 minutes, or about 45 seconds over higher heat.

Stack the finished crepes, cooked through so they do not stick; if making ahead, put parchment between each.

Whip cream with a little vanilla bean paste and sugar; put it and the matcha custard together in a piping bag for a marbled swirl.

Build the cake in as many layers of crepe and filling as it will structurally allow.

Top with more marbled cream and a dusting of matcha powdered sugar.