Step 1

In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.

Step 2

Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.

Step 3

Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.

Step 4

Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.

Step 5

Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.

Step 6

Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.

Step 7

Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.

Step 8

Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!