Crepe layer cake with walnut jam and chocolate ganache

Crepes:
2 cups plain flour
1 tsp baking powder
2 tbsp icing sugar, sifted
4 eggs, beaten
420ml milk
250ml cream
125g unsalted butter, melted
1 tsp vanilla extract
butter for greasing

Walnut jam:
375g walnuts, lightly toasted
300ml cream or thickened cream
165g pure icing sugar
90ml extra strong espresso
2 tsp ground cinnamon

Chocolate ganache:
1/4tsp cornflour
170ml cream at room temp
150g dark choc, chopped
30g butter

1. Make crepes by whisking wet ingredients and slowly mixing into dry ingredients by making a well in the centre of the dry ingredients. Whisk until batter is smooth.
2. Heat a crepe pan, grease with butter and use 1/4 cup crepe mixture to thinly coat bottom of pan. Cook until pale and golden, flip and repeat. Should make about 18 crepes.
3. Make walnut jam by putting walnuts in the food processor and processing until a fine powder forms. Transfer to a medium pan, add remaining ingredients and set over a medium heat. Cook, stirring constantly, for about 10 minutes or until thick. Transfer mix to a bowl and allow to cool to room temp.
5. To make choc ganache mix cornflour and cream in a small bowl. Put chocolate in a large heatproof bowl and set over a pan of simmering water. Stir gently until choc is melted. Add butter and cream mixture and stir until smooth. Set aside in a cool place utnil thick enough to spread.
6. To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top and stand for 10 mins then serve.