Blend Egg (3), Vegetable Oil (3 tablespoon), Milk (3 cup), Salt (1/4 teaspoon), Vanilla Extract (1 teaspoon), All-Purpose Flour (2 cup), Matcha Powder (2 tablespoon), and Granulated Sugar (6 tablespoon) in a blender until smooth.
Let it rest in the fridge for 30 minutes.
Preheat a nonstick frying pan with a light coating of oil over medium low heat. Add about a third of a cup of batter and swirl the pan to coat evenly.
Once the batter is dry and the edges start to brown, flip immediately. Let cook for another ten to fifteen seconds and transfer to a platter to cool. Repeat until all of the batter has been used. You will have around sixteen to twenty crepes.
Once cooled completely, use a smaller plate as a guide and cut off excess crepes so it will look neater later.
Whip chilled Whipping Cream (2 3/4 cup), Granulated Sugar (6 tablespoon), and sifted Matcha Powder (2 1/2 tablespoon) until stiff peaks form. Transfer to a chilled bowl so that the cream can remain cold while assembling the cake.
To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all of the crepes have been used.
Let chill in the fridge for at least three hours. Dust with some matcha and Powdered Confectioners Sugar (to taste).