Bacon & Egg Crepe Envelopes

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!
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Beautiful beautiful paper-thin crepes: Exhibit A.
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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:
bacon
eggs
onions
garlic
cream cheese
Dijon mustard
spinach

Fry up some bacon! Drain in layers of paper towels on a plate.
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We had quite a crowd for this meal so varying levels of crispy, to order. Personalize for YOUR eaters!
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Deemed the perfect pieces.
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Break up the bacon into mince-sized pieces. Not unlike bacon bits (except not creepy.)
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I chose two onions to add as envelope filler.
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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.
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Put a completed crepe on each plate and cover with a thin smear of cream cheese.
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Top each crepe with the onion-and-garlic mix. Sprinkle on some bacon.
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Cook however many fried eggs you need, over-easy. S&P. These are going to top the filler! Keep em warm, if/as needed.
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Assembling! Use a teaspoon or two of cream cheese as glue to press together each crepe envelope.
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Each final cream cheese-glued crepe envelope should feature an over-easy egg with garlic, fried onions and bacon:

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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!
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Hungry?

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