Sift the dry ingredients into a bowl: flour, matcha tea, baking powder and salt.

Apart from mixing the eggs, milk, melted butter, brown sugar and vanilla.

In the bowl of dry ingredients, gradually (in batches) pour the liquid ingredients, mixing well between each addition to avoid lumps.

Heat a crepe maker or pan with low / medium heat with a little butter. Using a small ladle (I use a 60ml graduated cup, I give you the link at the bottom of the article), place a dose of dough in the center of the pan, turn the pancake as soon as small bubbles form on the surface. Continue cooking for a few moments on the other side then place on a plate.

Repeat the operation for the rest of the dough (it is possible to make several at the same time if you have a large pan).

Prepare the chocolate sauce: heat the cream in a saucepan. As soon as it boils, pour over the chocolate cut into pieces, smooth everything well. Add 1 or 2tbsp of hot water to make the sauce more liquid to coat the pancakes well.

Before or after pouring the sauce, you can decorate your pancakes with a little stirred yogurt, banana slices ...