Meet Claire  →

I am a wife and mother that is passionate about sharing content that helps us each live a beautiful and virtuous life. As an etiquette instructor, I love to seek out the beautiful things that surround us. You can often find me making a meal with my husband, building LEGOs with my son, and reading a good book - all in a beautiful dress! Thank you for being a part of this community, I am so happy you are here!

Hello, I’m Claire!


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Insights on Literature, etiquette, and Beauty from a Catholic wife and mom

Parisian Honeymoon

One of our favorite experiences about our honeymoon in Paris last year was the food. Each meal we ate together was truly wonderful, and we have been recreating dishes we shared together ever since!

One of our favorite dishes we had in Paris was sweet crêpes. Most mornings, we started our day with a light breakfast of croissants, meats, and cheeses at our favorite bakery, Paul Boulangerie et Patisserie. Mike would have a hot chocolate and I would have a café au lait. For lunch, we would eat at a different restaurant, one that was close to the sights we we were seeing that day. By mid afternoon we were a little hungry so we would treat ourselves to a delicious sweet crêpe. Our crêpe of choice was Nutella and banana, topped with powdered sugar.

Over the past year we have made several of our favorite Parisian dishes, sought out some amazing French restaurants, and pulled out our maps to recreate and reminisce over our honeymoon in Paris. It brings so much joy to our heart, remembering those first days as a married couple, incredibly carefree in the city of light and love. Here is a crêpe recipe that we make to bring back to life those romantic afternoons in Paris.

Afternoon Crêpes
Yield approximately ten eight-inch crêpes
For a printable version of this recipe, click here.


1 cup flour
2 large eggs, preferably organic
1/2 cup cold whole milk
1/2 cup cold water
1/4 teaspoon sea salt
2 tablespoons melted butter, plus more for brushing on pan


  1. Whisk flour and eggs together in a large mixing bowl.
  2. Slowly pour in milk and water, mixing with whisk to combine.
  3. Add salt and butter, beat until smooth.
  4. Refrigerate batter overnight.
  5. Remove batter from refrigerator and let it come to room temperature, approximately an hour.
  6. Heat a non-stick frying pan over medium-low heat. Drop a tiny piece of butter into heated pan, swirling the butter around pan to distribute evenly.
  7. Pour 1/4 cup of batter into the center of the pan. Tilt pan in all directions to cover pan.
  8. Cook the crêpe for two minutes, or until golden brown. Using a spatula, flip crêpe for another thirty seconds. Slide crêpe onto a serving plate.
  9. Serve crêpe warm with any sauces, fruit, or jams you wish! Some ideas include: Nutella and banana, Nutella and strawberry, honey and lemon zest, blueberry and whipped cream.
  10. These crêpes store beautifully in the refrigerator for two days, or in the freezer for three months.


Cutting Fruit

Flour and Eggs

Flour and Eggs Mixed

Sous Chef

Crepe cooking

Bringing the Honeymoon Home

Mike and Crepe


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– C

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