In a blender combine flour, 3 cups milk, eggs, 1 1/2 cups sugar, vanilla, oil, cocoa, salt and water. Blend until ingredients smooth. Refrigerate crepe batter for about an hour. Heat a lightly greased non-stick pan, pour about 3 tablespoons of batter into center of the pan. Pick up pan and lightly tilt until batter has evenly coated bottom of pan. Cook until top of crepe dries up, turn over and cook for about 20 seconds longer. Stack crepes on a plate coated with wax paper. Repeat process until there is no batter left. Refrigerate crepes when done with batter.

In a small saucepan melt chocolate chips, 1/2 cup sugar, and 1 cup milk over low heat. Frequently stir with a wooden spoon. Cook until chocolate has melted completely. Set aside.

To assemble the crepe cake, let ice cream stand at room temperature allowing it to start melting (about 10 minutes) until it is spreadable. Place a crepe on a plate and spread with ice cream in the center of crepe. Keep stacking and repeat process. Refrigerate for about 6 hours. Add chocolate mixture (fudge) on top of layer cake and serve.