Matcha Crepes with Yuzu Cream

Whisk together 1 cup all-purpose flour, 2 tablespoons matcha powder, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a bowl.

In a separate bowl, whisk together 1 cup milk, 2 large eggs, and 2 tablespoons melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.

Heat a lightly oiled crepe pan or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the pan and swirl to coat the bottom evenly. Cook for 2-3 minutes per side, or until golden brown.

For the yuzu cream, whisk together 1 cup heavy cream, 1/4 cup powdered sugar, and 2 tablespoons yuzu juice until stiff peaks form.

Fill each crepe with yuzu cream and fold in half or quarters. Dust with additional matcha powder and serve immediately.