1/2 cup of baileys creamer or an additional 1/2 cup of whipping cream)
For the crepes:
4 cups of all purpose flour
2 cups of milk
2 cups of water
1 teaspoon of salt
8 tablespoons of butter, melted
8 teaspoons of sugar
Start by making the ganache and whipped cream so that it can be chilling.
For the Ganache:
Chop the dark chocolate and put it in a heat proof large bowl.
In a medium saucepan, bring the 1 cup of whipping cream to a simmer. As soon as it simmers, pour the cream over the chocolate.
Let sit for about 30 seconds and then stir until fully combined. Place in fridge to cool.
For the Whipped cream:
Using a stand mixer or electric whisk, whip the cream and baileys creamer until hard peas form. Place in fridge to cool.
For the Crepes:
Make the crepes in 2 batches as 1 batch would be too large.
In a blender, blend together 2 cups of the flour, 4 eggs, 1 cup of milk, 1/2 teaspoon of salt, 4 tablespoons of melted butter, and 4 teaspoons of sugar.
Slowly add in 1 cup of the water as the mixture blends.
Once fully mixed, heat a large greased skillet over medium heat.
Using a 1/2 cup measuring scoop, scoop slightly less than 1/2 cup of the crepe mixture into the pan and immediately swoosh the pan around so that the mixture covers the bottom of the pan. You have to do this quickly before the batter cooks through.
Cook for 1-2 minutes on each side and then set aside to cool.
Repeat until batter is gone and then make the second batch of batter and then repeat. You should end up with about 20 crepes.
To assemble the cake:
Place a crepe on a cake stand and then cover with a thin layer of the ganache.
Place another crepe on top and then cover with a thin layer of the whipped cream.
Repeat until all of the crepes are gone.
Top with an additional layer of ganache and whipped cream and top with Ferrero Rocher chocolates (or your favorite candy).