First thing: make crepes!
A friend and I found a pretty simple recipe online and I’m terrible about making them soooo I decided to practice slimmer pancakes later and she made the beautiful beautiful stack of perfectly paper-thin crepes featured here- thanks, MK!
I suggest y’all (a) find your own do-able easy crepe recipe online and (b) all practice too!
Beautiful beautiful paper-thin crepes: Exhibit A.
Crepes aside, Ingredients!?
The amount and variety of the ingredients you choose to fill your crepe brunch envelopes depends on your number of eaters, but here is the general list I worked from:
Fry up some bacon! Drain in layers of paper towels on a plate.
We had quite a crowd for this meal so varying levels of crispy, to order. Personalize for YOUR eaters!
Deemed the perfect pieces.
Break up the bacon into mince-sized pieces. Not unlike bacon bits (except not creepy.)
I chose two onions to add as envelope filler.
To prep, dice the onions and mince the garlic. PAM a saucepan and cook on low until onions translucent and garlic fragrant, but neither anywhere near charring.
Put a completed crepe on each plate and cover with a thin smear of cream cheese.
Top each crepe with the onion-and-garlic mix. Sprinkle on some bacon.
Cook however many fried eggs you need, over-easy. S&P. These are going to top the filler! Keep em warm, if/as needed.
Assembling! Use a teaspoon or two of cream cheese as glue to press together each crepe envelope.
Each final cream cheese-glued crepe envelope should feature an over-easy egg with garlic, fried onions and bacon:
We enjoyed these crepe envelopes with a pile of fresh spinach topped with a nice dollop of Dijon mustard. And Bloody Marys (Maries?) homemade by the soulmate!