Crepes

1. Combine all the ingredients in a blender and blitz until smooth
2. Pour the batter through a fine-meshed sieve into a jug with a spout
3. Heat a medium sized pan over medium-low heat, brush lightly with vegetable oil
4. Pour approximately 1/4 cup batter while swirling to coat the bottom of the pan
5. Heat gently until the surface becomes matte, then flip and cook for 10 seconds
6. Repeat with the remaining batter
7. Allow crepes to come to room temperature

Milk Tea Cream

1. Combine milk tea powder, sugar, black tea and water in a saucepan, heat over low heat until dissolved
2. Add a splash of thickened cream, stir to combine and set aside to cool to room temperature
3. Once cooled transfer to a large mixing bowl and add the remaining thickened cream, beat until stiff peaks
4. Place in refrigerator until needed

Brown Sugar Boba

1. Cook the tapioca pearls according to the instructions on the packet, drain
2. Place the drained pearls and brown sugar in a small saucepan, heat gently until sugar has dissolved completely
3. In a small bowl combine the cornstarch with 1 tsp water and mix to form a slurry
4. Add the cornstarch slurry to the brown sugar/pearl mixture and continue to cook until sugar is thickened and glossy, cool at room temperature

Assembly

1. Build the cake on a large plate or cake board (it can be difficult to move around if not)
2. Lay one crepe on the board/plate and spread a thin layer of milk tea cream on top, top with another layer of crepe
3. Continue the process until all the crepes have been used
4. Top the cake with a swirl of left over milk tea cream and the cooled brown sugar boba*