Combine eggs, oil, sugar, flour, and milk in a blender. Blend until well combined and completely smooth.
Heat a non-stick skillet (or greased) over medium high heat. Pour a small amount of crepe batter into the pan, and move the pan in a circular motion to coat the entire bottom of the pan with batter. Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly.
Slide a spatula under the edge of the crepe to make sure its ready. Flip the crepe and cook about 30 more seconds or until fully cooked. Remove and stack on a plate, making as many crepes as your batter will allow.
Preheat an oven on low broil settings. Place your marshmallows on a parchment lined baking sheet in a single layer. Broil marshmallows for about 2 minutes until they are bubbly and golden brown.
As soon as marshmallows are done, start filling your crepes. Place a layer of graham cracker crumbs on the inside of a crepe, followed by chocolate chips, and then marshmallows. Wrap crepe and garnish with more crumbs, marshmallow ice cream topping, and chocolate chips.