Add the flour, matcha, salt, water, oil/butter, whisked eggs and honey to a large bowl and whisk until just combined. You don't want to over-mix. Ideally, you want there to still be some clumps of flour. Let sit.
Heat a small non-stick pan over low heat and spray with cooking spray.
Spoon 1/4 cup of the mix onto the pan and spread evenly along the bottom of the pan. Cook on low until the edges set and the tops of the crepe have small holes.
Gently flip the entire crepe to the other side and cook for another minute or two.
Serve immediately with Bonne Maman Raspberry Preserves and melted chocolate. Whipped cream also highly encouraged.