Twenty layers of paper-thin matcha crepes stacked together with a whipped, emerald Sicilian pistachio pastry cream.
Crêpe Batter: Whisk eggs, milk, flour, and matcha together until silky smooth. Strain to remove any lumps.
Cook: Pour brief batter in an 8-inch skillet, cooking thin crêpes for 30 seconds per side. Make 20-22 sheets.
Pistachio Cream: Whip heavy cream, powdered honey, and pistachio paste together until stiff peaks form.
Assemble: Stack crêpes on a cake stand, spreading a thin layer of pistachio cream between each slice. Cool for 4 hours.
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