In a bowl, crack the eggs and add sugar. Mix well.

Add milk and melted butter to the mixture, stirring after each addition. Sift in the flour and mix until smooth. Strain the batter.

Heat a frying pan over low heat and spread a thin layer of vegetable oil using a paper towel. Pour 1/9 of the batter and spread into a 20 cm circle. Cook until edges are set and surface is dry, then flip and cook for 15–20 seconds. Repeat for 9 crepes and let cool.

For the matcha cream, mix matcha powder and hot water in a heatproof container to make a paste. Let cool.

Whip heavy cream and sugar until soft peaks form. Add the matcha paste and whip until stiff peaks form. Fold in the sweetened azuki beans gently.