Step 1: Heat the Dairy - In a medium saucepan over low heat, combine 1 cup of milk, 1 cup of heavy cream, and ¼ cup of granulated sugar. Stir continuously until the sugar dissolves completely, ensuring the mixture is warm but not boiling. Remove from heat and allow it to cool to room temperature.

Step 2: Blend the Batter - Once cooled, pour the milk mixture into a blender. Add 4 eggs, 2 tablespoons of vegetable oil, 1 cup of cake flour, and 2 tablespoons of matcha green tea powder. Blend on medium speed until the mixture is smooth and well combined, about 30-45 seconds.

Step 3: Sift and Rest - Pour the blended batter through a fine mesh sieve into a large bowl. Cover with plastic wrap and let it rest for at least 1 hour at room temperature or overnight in the refrigerator.

Step 4: Adjust the Consistency - Check the crepe batter's thickness and stir in water as needed until you reach a pourable consistency like heavy cream.

Step 5: Prepare the Cooking Surface - Heat a non-stick frying pan over medium heat and brush it lightly with melted butter or coat it with non-stick spray.

Step 6: Cook the Crepes - Pour roughly ¼ cup of batter into the pan, swirling to form a thin layer. Cook for 2-3 minutes until the edges lift and the bottom is golden brown. Flip and cook for another 1-2 minutes.

Step 7: Stack and Cool - Transfer the crepe to a cooling rack. Repeat with the remaining batter, stacking each crepe as you go. Allow to cool completely.

Step 8: Whip the Cream - In a chilled mixing bowl, pour 1 cup of heavy cream and add ¼ cup of powdered sugar. Whip on medium-high speed until stiff peaks form, within 3-5 minutes.

Step 9: Layer the Crepes - Take one crepe on a serving plate, spread a thin layer of Chantilly cream over it, and continue stacking crepes with cream between each, until all are used.

Step 10: Chill to Set - Cover the cake with remaining Chantilly cream and refrigerate for at least 4 hours or overnight.

Step 11: Dust and Serve - Dust the top with additional matcha powder before slicing and serving chilled.