Crepes a-la Caylin

Ever since she was 3 I’ve known Caylin wanted to go to Paris.
Paris, France. Not Paris, Texas.
On our way home from visiting my parents in Louisiana she announced she had to potty. So I told her we’d stop in the next town to take a break. When we arrived in the a little too hills have eye-ish small town I realized that this probably wasn’t the best place for a young 22 year old single Mom and her 3 year old to be stopping. Not even to potty. Especially not to potty. So I lied.
“Caylin do you think you can hold it a little longer? I think this station is closed”
“Yes ma’am”
“Okay- Paris isn’t that far, we’ll stop there”
“Paris?”
“mm-hmm”
“I’ve always wanted to go to Paris”
“um, okay?”…. you’re 3…
A few minutes later, pulling in to the gas station I said to her “okay, we’ll potty, get gas, and then McDonalds”
“They have McDonalds in PARIS?… I thought they only had the ‘Awful’ Tower in Paris?”
“No that’s in Paris France, we’re in Paris Texas”
She sat for a second in silence and then said to me.
“I want to go to Paris France…. so when I get big and I can drive I’m driving to Paris FRANCE not Paris TEXAS”
“YESssss MA’AM”
At that point I was not going to argue with her that there was no way she was driving to Paris FRANCE. Ticking off the 3 year old that’s in charge of the stereo for the trip is not something you want to do. Trust me; I’ve spent 8 hours in a car listening to nothing but ‘Turkey in a Straw’. It was not a fun trip for me.
Her love for Paris and anything French only grew stronger as she got older. She discovered that the tower wasn’t ‘Awful’, the history it holds, and that it’s actually very pretty and lit up at night with millions of little twinkly lights.  In high school she took 3 years of French and learned to speak the language of her favorite city. She also learned to make crepes and taught me how to make them too. They’re super easy and so yummy. We have filled ours with fruit, nutella, chocolate, and topped them with fresh whipped cream. Sometimes they’ve been filled with chicken and vegetables then drizzled with béarnaise sauce…yum! Add a salad and you’ve got the perfect dinner.
Here’s the recipe we use:
Ingredients
2 cups all-purpose flour
4 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla, omit this if you’re making savory ones
1/4 cup butter, melted
In a large mixing bowl, whisk together the milk, water, and the eggs. Gradually add in the flour, stirring to combine. Add the vanilla and butter; beat until smooth.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Bon appétit!
**Most crepe recipes say to allow the mixture to stand for at least an hour before using, you can if you want but after several trials with different recipes, we’ve found that with this one you don’t have to let it stand in order to get yummy crepes.**