The batter will be thicker after one hour, don't hesitate adding more milk or water if it is too thick. It needs to be more on the liquid side.
In a non-stick crêpe pan, add a bit of batter and make 12 individual small crêpes. Around 12cm diameter.
Make a bigger crêpe, around 20-24 cm to use as a base.
Cut two lines of baking paper and arrange them in a cross. In the middle, put the larger crêpe (the base). I'd recommend waiting 5-10 minutes so that the crêpes are colder and less warm.
Add some whipped cream all over the crêpe. Cover in the middle with a smaller one. Add whipped cream. Then top with another crêpe. Repeat this process till the last crêpe.
Hold the ends of the paper cross and put the mille crêpe cake into a bowl lined with plastic wrap. Wrap tightly the plastic wrap in the middle (you can use some clothing tweezers to help you tighten it in the middle.
Leave to rest in the fridge for 2h at least.
After 2 hours, take the cake out of the fridge. flipt it aside and remove the baking paper & plastic wrap.
With the help of a seave, powder some matcha on top to decorate the cake. Cut slices and enjoy the cake!
Optional: You can decorate it with some fruits/edible flowers.