In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Ingredients For Au Grautin:
2 egg yolks
12 fluid ounces heavy cream
1/4 cup butter
1 large yellow onion, minced
1 stalk celery, minced
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Creole seasoning
1/4 cup all-purpose flour
2 cups shredded Fontina cheese
1/2 cup shredded Sharp White Cheddar cheese
1/2 cup shredded American cheese
1 pound cooked crabmeat
1 pound cooked shrimp
1 bunch green onions
1 bunch chives
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the Fontia, Cheddar cheese and American cheese until melted. Remove from heat and fold in the crab meat. Transfer the mixture to the prepared baking dish.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions.
Fill crepe with about 1 cup of au grautin and tie with chive. Serve immediately.