Mix all crepe ingredients in a blender.
Blend just until lumps disappear. Refrigerate for 30-60 minutes to let bubbles settle out.
Grease 10 inch saucepan with butter. Heat on medium heat until hot.
Pour approx. 1/3 cup of batter into the center of the pan. Lift pan off heat and tilt in a circular motion to evenly spread batter to edges. Continue until batter slows down and becomes thick. Place back on heat.
Cook until edges start to brown. Flip and cook another 30 seconds.
Cool on a flat surface
Mix cream, matcha powder and sugar with hand mixer until it just starts to thicken
In a small saucepan, on low heat, combine gelatin and water. Stir until dissolved. Remove from heat and cool slightly.
Add dissolved gelatin in a steady stream to the cream while beating. Beat until thick and stiff.
Place first crepe down on your cake platter. Spread 1/8 inch thickness cream on top, getting close to edges.
Add crepe on top. Press down lightly to ensure cake is level. Repeat until all crepes used.
Add cream to top layer. Top with blueberries and serve with blueberry sauce.