To make the vinaigrette: In a medium bowl, combine all the ingredients and whisk lightly. (The vinaigrette can be made up to 5 days ahead and refrigerate, and let rest for 1 hour.

To make the crepe batter: In a small sauté pan or skillet, heat the butter over medium heat and cook until lightly browned; let cool. In a medium bowl, whisk together the milk and egg. Blend in the butter and salt. Strain the batter through a fine-meshed sieve and then whisk in the flour and herbs. Cover refrigerate, and let rest for 1 hour.

To cook the crepes: Spray a 7-inch nonstick or seasoned crepe pan with vegetable oil cooking spray and heat over medium heat. Stir batter and pour ¼ cup of the batter into the pan, swirling to coat the bottom of the pan and ½ inch up the edge. Cook the crepe for 1 to 2 minutes, or until lightly browned, then turn and cook the other side until set, about 30 seconds. Turn out onto a kitchen towel and let cool. Repeat to use all the remaining batter. Stack between sheets of waxed paper. (The crepes can be made 1 day ahead, cooled, and stored in a self-sealing plastic bag in the refrigerator.)

To cook the bacon: Preheat the oven to 350 degrees. Put the bacon or pancetta on a wire rack and bake for about 20 minutes, or until crisp.

To make the aioli: In a small bowl, blend the mayonnaise, milk, lemon juice, and garlic; set aside.

To prepare the oysters: In a medium bowl, combine the flour, cornmeal, cayenne, and salt. Toss several oysters at a time in the coating and place on a wire rack to dry for 5 minutes. In a 12-inch skillet over medium heat, heat the oil to 350 degrees and fry the oysters in small batches for 1 minute on each side. Drain on paper towels and keep warm in a low oven.

To serve: In a salad bowl, toss the greens with the vinaigrette. Put 1 crepe on each of 6 plates and portion the greens onto each crepe. Place 3 hot oysters around the greens and top with 2 strips of bacon. Drizzle with aioli. Serve at once.