Mix the flour, salt and eggs in a bowl. Gradually stir in the water. Min. Beat vigorously for 10 minutes until the batter is creamy. Cover and chill for 2-4 hours. Melt the butter in a small saucepan and stir into the batter with the cider. To fry, heat ½ tablespoon butter in a large pan and bake 8 thin pancakes one after the other over medium heat for approx. 2 minutes on each side until golden brown. The pancake must come off the bottom of the pan. Keep the pancakes warm. Fry the bacon on both sides for 2 minutes until crispy. At the same time, fry the egg yolks in another pan. Sprinkle with salt and pepper. Fold the galettes into a square. Spread two pancakes per serving on plates. Cover one with 1 teaspoon crème fraîche and the egg, the other with the fried bacon.
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