Mille Crepe Cake

1. Stage

In a microwave-safe bowl, melt the butter and chocolate. Stir until smooth, then set it aside to cool.

2. Stage

In a large bowl, whisk the eggs, milk and vanilla extract. Add the cooled chocolate mixture and whisk to combine.

3. Stage

In a separate bowl, combine the all-purpose flour, sugar and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Cover the batter and refrigerate for at least two hours or overnight. Editor's Tip: Allowing the crepe batter to rest lets the flour absorb the liquid, resulting in tender, pliable crepes that are less likely to tear.

4. Stage

In a microwave-safe bowl, melt the chopped white chocolate with the heavy cream, stirring until smooth. Set the mixture aside to cool.

5. Stage

In a small bowl, combine the sugar and cream of tartar. Place the egg whites in a double boiler or a metal bowl over simmering water. Stir the sugar mixture into the egg whites. Constantly whisk until the mixture reaches 120 to 130°F. Maintain the temperature for two minutes while stirring gently. Transfer the sugar and egg mixture to a mixing bowl and beat on high speed for five minutes. Reduce the speed and beat for an additional five minutes or until it's cool and stiff. Spoon it into a large bowl.

6. Stage

In the same mixing bowl with the whisk attachment, beat the butter and vanilla until light and fluffy. Beat in the cooled white chocolate mixture. With a spatula, gently stir 1/4 of the meringue into the butter mixture until no white streaks remain. Fold in the remaining meringue. Cover and refrigerate.

7. Stage

Heat a lightly greased 8-inch nonstick skillet over medium heat. Pour 2 tablespoons of crepe batter into the center of the skillet, tilting and swirling the pan to coat the bottom evenly. Cook for about two minutes, until the top appears dry, then flip and cook for 15 to 20 seconds. Remove the crepe to a wire rack, and repeat with the rest of the batter. Grease the skillet if it looks too dry.

8. Stage

When the crepes are cool, stack them between sheets of waxed paper or paper towels.

9. Stage

Place one crepe on a cake plate and spread with 3 tablespoons of buttercream. Repeat this process, layering crepes and buttercream until you've used 10 crepes. Refrigerate the cake for 15 minutes to let it set. Repeat with 10 more crepes, chilling after, until 30 crepes are used. The last layer should be a crepe. If you have extra crepes, save them for another use.

10. Stage

Put the chopped semisweet chocolate in a small bowl. In a small saucepan, bring the heavy cream, corn syrup and salt just to a boil. Pour the mixture over the chocolate, whisking until smooth. Allow it to cool while stirring occasionally until the ganache reaches a spreadable consistency.

11. Stage

Spread the cooled ganache over the top and side of the cake. Refrigerate the finished mille crepe cake for one hour before serving.