In a large bowl, whisk eggs to loosen. Sift in flour and matcha powder. Add in sugar and salt and gently mix a few times until slightly combined.

Very slowly pour in the milk while whisking until it becomes a wet and slightly lumpy mixture. Pour the batter through a sieve into another bowl and push through any lumps. The batter should now be liquidy and smooth.

Heat a pan on medium heat and brush with a tiny bit of cooking oil. Use a ¼ cup measuring spoon to pour batter into the middle of the pan. Immediately gently swirl the pan around until the batter evenly coats the bottom of the pan. Stop swirling and return the pan to the heat when the batter stops running.

Cook the crepe for about 1 minute or until the edges are set. Flip the crepe over and cook for another 30 seconds on the other side. Transfer crepe to a baking sheet or cooling rack lined with parchment paper to cool. Repeat for the rest of the batter. You should end up with around 18 layers depending on the size of the pan.

In a large bowl, use a hand mixer or stand mixer to beat together whipping cream, granulated sugar, powdered sugar, and vanilla extract until it becomes soft peaks.

Lay down your first crepe onto a cake stand or turntable. Spread a thin layer of whipped cream across the crepe, leaving a ¼" edge empty. Line up another crepe on top and lay it down, pressing down gently to ensure contact. Repeat with the rest of the crepes. For the 6th and 12th layers, see the next step.

On the 6th and 12th layer, spread a thin layer of whipped cream across the crepe. Place a layer of strawberries on top of the whipped cream and cover with extra whipped cream, pushing the cream into all the spaces between the strawberries.

When all the layers have been assembled, press down gently on the cake to push out any air bubbles. Wrap the cake in plastic wrap and refrigerate for 2-3 hours or overnight before slicing. Decorate the top of the crepe cake by sprinkling matcha powder and/or decorating with extra whipped cream and strawberries.