Heat a lightly-greased small non-stick skillet over medium heat. Working in batches pour a scant 1/4 cup of batter into the pan and tilt with a circular motion so that the batter coats the pan evenly. Cook the crepe until the edges begin to turn lightly golden brown and lift away from the sides of the pan, about 1-2 minutes for the very first crepe (the rest of the crepes cook faster about 30 seconds to 1 minute).
Beat the softened butter and cream cheese together in a large bowl until light and fluffy. Add in the maple syrup and beat until well combined.
Remove from heat and immediately pour the cream over the chopped chocolate and allow to stand for about 10 seconds. Stir the ganache until smooth. If all the white chocolate has not melted then place the bowl in the microwave and heat for 30 seconds.
Pour into the white chocolate mixture and whisk until smooth. Allow the ganache to cool until it reaches the desired consistency.
Place one crepe down on a plate. Drop 1-1/2 - 2 tablespoons of the maple frosting on top. Use an off-set spatula to spread the frosting out over the whole crepe in a thin layer. Gently place another crepe on top.
*You can make all the components separately in advance to save time br]
Alternatively, if you do not want to stack the crepes for a cake, just fill each crepe evenly with the cream cheese frosting and a sprinkle of maple pecan pralines. Fold into quarters and serve with white chocolate ganache poured on top and another sprinkle of maple pecan pralines.
Crepe recipe from [Alton Brown