Prep the ganache before making your crepes. Place the white chocolate in a medium metal bowl (any heatproof bowl will work but a metal bowl will cool the chocolate faster). Optional, but it will speed up your chilling by an hour or so: Prepare an ice bath in a large metal bowl (that fits in your fridge) with just enough water to go up the sides of the medium bowl about an inch or two.

In a small saucepan, bring the cream to simmer over low heat. Pour the cream over the chopped white chocolate and let sit for a few minutes then stir until completely melted with no chunks remaining. Press a layer of plastic wrap up against the top of the ganache. Chill until cold (I use a thermometer and chill until it's at least 42°F. To speed this up, set the bottom of the covered ganache bowl in the prepared ice bath and chill the whole thing in the fridge for 2-3 hours, lifting the plastic and giving it a quick stir every 30 minutes or so.

Meanwhile prepare your crepes. Prepare a baking sheet or large cooling rack next to the stove. Combine all the crepe ingredients in a blender and blend for 30 seconds until completely smooth. Let sit for 5 minutes while you preheat your crepe pan or an 10-inch non-stick pan over medium-low heat (I use low heat on my two largest burners). You're going to be making about 21 crepes, so if you have two pans that will work, I recommend doing them both at the same time to save time. You want your pans to be hot, but not smoking. If the pan is too hot, your batter will cook too quickly, making it hard to swirl it into a thin crepe, but if it's not hot enough, your batter won't stick to the pan in a thick enough layer, leaving the outside edge very thin and brittle. Expect to mess up a crepe or two while you get the heat just right for your stove - in the end, I used 18 crepes for my cake and ate a few along the way.

Melt a tiny dab of butter in the skillet and rub it with a scrunched up paper towel. You want just enough to keep it from sticking, but not enough that it disrupts your batter. With the skillet in one hand, pour ¼ to ⅓ cup of batter into the hot skillet, while simultaneously tilting your wrist to rotate the pan so the batter spreads around the pan. Gently shake the pan to spread the batter into a thin even layer on the bottom of the pan. Set the pan back on the stove and let it cook until the edges slightly curl up and turn golden, while the top is no longer glossy, about 2-3 minutes.

Use a rubber spatula to lift all of the edges of the crepe to make sure it hasn't stuck to your pan. Gently grasp and edge of a crepe with your finger tips and quickly flip the crepe (you can also use a large rubber spatula to help you flip the crepe if it's too hot for you!). Let cook for 1-2 more minutes until it turns golden brown. Transfer to a single layer on a baking sheet or wire rack to cool for a few minutes while you cook the next crepe(s), then stack on a plate once cool. Repeat until you've made at least 18 crepes.

By now your white chocolate ganache should be cool enough to whip. In the bowl of a stand mixer with the whisk attachment or the same bowl with a hand mixer, beat your chilled ganache for several minutes until soft peaks form. Sift in the remaining matcha and mix a few seconds just to combine.

Assemble your cake at least 30 minutes before you want to serve it. Place one crepe on a cake stand/plate and spread a thin layer of whipped ganache on top. I use a ¼ cup ice cream school to portion out the creme evenly among the layers. Top with another crepe and repeat. Spread all of the remaining whipped ganache on top and sprinkle with toasted almonds. Chill for at least 30 minutes or up to a day before slicing.