Brush crostini with olive oil, top with caramelized onions and chopped bacon, and bake until warmed through. Add a little seasoning and finish with a drizzle of extra virgin olive oil.
Cover and refrigerate 1 hour. A flour and egg batter, thicker than the one you'd use for crepes but runnier than a standard pancake batter, is fried in butter or oil and stuffed with sweet or savory fillings.