Pancakes with caramelized red onion and goat's cheese

Peel onions and cut into thin rings. Divide the goat's cheese into small pieces and place in a bowl. Lean bacon strips in frying pan with non-stick coating in about 5 minutes. Remove bacon from frying pan and drain on kitchen paper. Fry onion rings, sugar and balsamic vinegar gently in frying pan in bacon fat for 15 to 20 minutes until onion is soft and caramelized. 4 Keep thyme sprigs separate for garnish and remove leaves from the rest of the branches and chop with parsley.

Sift flour and salt in large bowl. Make a well in the middle of flour, break eggs and pour half of the milk, stir with whisk until smooth batter. Stir the rest of the milk through the batter. Fry 5 g butter in frying pan with non-stick coating and bake golden brown on both sides with 1/8 of batter batter in 2 to 3 minutes. Keep the flange warm under aluminum foil and prepare other pancakes in the same way. Spread goat's cheese, bacon, caramelized onion and finely chopped herbs over the pancakes and roll up the pancakes. Divide 4 slices on 4 plates and garnish with thyme sprigs. Tasty with green salad.