Prepare the crepe batter by mixing flour, salt, oil, beaten egg, and milk in a bowl.

Let the batter rest for 20 minutes at room temperature.

Use a small cookie cutter as a mold to make uniform crepe circles.

Cook the crepes in a lightly oiled frying pan until golden brown on both sides. Ensure they are thick enough to support the toppings.

Let the cooked crepes cool.

Finely dice the avocado and yellow peach.

Roughly chop the crab meat.

Prepare the mayonnaise by mixing egg yolk, salt, pepper, mustard, and a dash of wine vinegar in a bowl.

Gradually add vegetable oil while whisking to thicken the mixture into mayonnaise.

Mix some of the mayonnaise with the chopped crab meat.

Separately, mix the diced avocado and yellow peach with some mayonnaise.

To serve, place the cooled crepe circles on a plate.

Spread a layer of avocado/peach mixture on each crepe circle.

Add a layer of crab/mayonnaise mixture on top of the avocado/peach layer.

Finish with another layer of avocado/peach mixture.

Repeat for as many crepe circles as you have.