This candlelight vigil was organized on Wednesday, the second of December, 2015 to commemorate the victims of the terrorist attacks in Paris on the 13th of November, 2015 and victims of terrorism everywhere.

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We made crêpes until the batter was all gone!  Here’s the recipe we used: 3 eggs, 2 cups flour, 1 cup milk and 1 cup water, a little salt and oil.  Yes, it’s that simple.  You need to add more milk until the batter is really runny.  Use a non-stick frying pan on medium high heat (start high and go down when it heats up) and pour some batter in the pan while rotating your wrist so the batter goes everywhere (it’s OK if there are some holes, you can roll the crêpe afterward).  The crêpe shouldn’t be much thicker than a piece of paper.  Flip the crêpe over when golden brown  and when both sides are done,  top with anything you want.  I recommend blue cheese,  fresh cream and walnuts for savory crêpes or pears, almonds, chocolate sauce and whipped cream for sweet ones.  A little lemon and sugar is awesome too.  Nothing can beat Emily’s lemon curd though.