No recipe, I just need to archive some notes

Thoughts: 

Crepes need to be cooked thin so that they can be cut with a fork, otherwise they will be more of a fork and knife kind of dessert

Batter should be thin in consistency, almost similar to water. Initial temperature of pan cannot be too high, otherwise the crepe batter will not be able to swirl, and the edges will end up significantly thinner.

Azuki makes for an awesome pastry cream filling, but the addition of azuki beans draw out some of the moisture and creaminess of the pastry cream. Ideas on how to balance this out: Quenelle of green tea whipped cream, or… Green tea dulce de leche(need to balance out sweetness), or some form of green tea based sauce

Cooked thin, approximately 13-15 crepes layers is sufficient.

Doing a brulee, like in the first pic, causes the pastry cream to melt quickly. And I preferred a dusting of green tea powder anyway