Matcha Mil Crepe Cake

Matcha Mil Crepe Cake
From The Great British Baking Show | Time: 2-3 hours | Yield: 10 servings

Ingredients
For the batter:
400mL whole milk
45g granulated sugar
3 eggs
25g unsalted butter, melted
125g all-purpose flour
15g cornstarch
1/2 tsp baking powder
15g matcha powder, plus extra for dusting (can be found at Whole Foods)
Canola oil, for cooking

For the white chocolate filling:
150g white chocolate
75mL heavy cream
2 egg whites
70g granulated sugar
1 tsp vanilla
1/2 tsp salt
225g unsalted butter, softened to room temperature
400g strawberries, hulled (optional)

To decorate: (optional)
Sliced strawberries, fresh fruit (mango, raspberry, desiccated coconut, edible flowers)

Directions
For the batter: Gently heat milk and sugar over low heat for 2-3min, stirring until sugar dissolves and milk is warm. In a mixing bowl, beat the eggs and slowly add warm milk mixture to eggs, whisking continuously. Now add melted butter and mix until combined. Next sift together flour, cornstarch, baking powder, and matcha powder over the egg mixture and whisk until completely smooth. Pass through sieve into clean container. Cover and chill for 30min.

For the white chocolate ganache filling: Melt the white chocolate with cream in a heatproof bowl set over a pan of barely simmering water. Stir until smooth and remove from heat to let cool to room temp. Place egg whites and sugar in a separate heatproof bowl set over a pan of simmering water. Whisk continuously with balloon whisk until mixture reaches 71C on a sugar thermometer. Transfer egg white mixture to stand mixer fitted with whisk and whisk on high speed for 5-7min until you have stiff, glossy meringue. Add vanilla and salt and whisk for a few seconds to combine. Let cool to room temp.
In a separate bowl, whisk the softened butter until light and fluffy, then whisk in white chocolate ganache until smooth. Add 1/3 meringue and whisk gently until meringue has incorporated. Gently fold in remaining meringue. Cover and set aside at room temp.

Make the crepes: Heat frying pan over medium heat. Lightly brush with canola oil, removing excess with kitchen paper. Pour just enough batter to cover base of pan and cook over medium heat for ~1min until outside edge begins to crisp. Loosen with spatula, flip over, and cook other side for ~30sec. Transfer crepe to a sheet of baking paper and leave to cool. Repeat until all batter used, ending with a total of 14 crepes. Trim crepes to equal size if desired.

For assembly: Place crepe on desired plate/stand surface, spread with thin layer of filling and thinly sliced strawberries (leave 1cm border around edge), place another crepe on top, repeat until last crepe layer on top. Chill for ~4hrs or until set. Decorate with fruit and matcha powder dusting as desired. Serve and enjoy!