Crepe a La Caviar

Blend milk and eggs with whisk, add flour and oil and mix until smooth.

Cover and refrigerate for at least 1 hour.

Lightly butter a small frypan and pour just enough batter to coat bottom of pan. When it starts to bubble, loosen edges with small spatula, pick up crepe with fingers and flip over.

Cook 20 seconds more.

Wrap cooked crepes in napkin and keep warm in the oven.