Beat the eggs with a pinch of salt until frothy. Add the butter, flour, baking powder and milk. Mix everything into a creamy dough and let it rest for half an hour.
Leave the bacon in a dry pan. Heat up a coated pan (I use a reversible pan). Stir the bacon cubes into the batter. Add a ladle of batter to the pan. Fry the pancakes until golden on both sides and roll up. Repeat the process until the batter is used up. Cut thin strips from the rolled up pancakes. Divide the strips in portions and freeze for soup.
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