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1
For the crepes: in a food processor or blender, combine eggs, milk, beer, salt, and flour and process until mixture is smooth, approximately 2 minutes.
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2
Cover and referigerate for at least 2 hours.
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3
Using melted butter or vegetable oil, lubricate a 10-inch, nonstick pan and heat to medium-hot.
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4
Pour 2 ounces of batter in the pan and swirl until bottom of pan is covered.
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5
Cook until the top appears dry and the bottom has begun to brown.
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6
Turn and brown the other side lightly.
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7
Stack with a piece of waxed paper between each.
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8
Repeat with rest of the batter.
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9
For the oysters: melt the butter in large saute pan.
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10
Add flour and stir constantly until butter and flour are bubbling.
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11
Add the half-and-half, stirring constantly.
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12
Add the sage leaves, and stir in the tomato paste.
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13
Add the oysters and their liquor, and cook for about 2 minutes.
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14
Add salt and cayenne, to taste.
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15
Add green onions, prosciutto, and grated cheese.
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16
Gently fold in the fresh tomatoes.
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17
Filling should be quite thick (if too thick, add more cream or oyster liquor).
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18
Preheat the oven to 350 degrees F. Arrange 1 crepe on a flat surface, add about 1/4 cup of oyster mixture to bottom end of crepe and roll.
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19
Place crepe seam side down in buttered baking dish.
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20
Continue with rest of crepes, spoon some of the sauce on top of the crepes.
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21
Bake in preheated oven for approximately 15 minutes until hot.
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22
Garnish as desired.
