Anais is the maman behind the sweet and sustainable label "Petite Lucette". She is originally from Paris, but she lives in Atlanta, GA, where she moved 3 years ago with her husband and three daughters Léopoldine, Victoire and Félicie are 11, 10 and 5.
We love Anais and her sister Clemence who started Petite Lucette for many reasons...they’re not only incredibly talented, beautiful, effortlessly chic, but they’re the most fun and always have the best little known restaurant recs in Paris. We caught up with Anais the other day, and asked her a few questions about how she’s getting through this particular time...
When did you start Petite Lucette, and what was your inspiration?
When I had my first daughter in the US, I couldn’t find the clothing and style I was looking for to dress her: elegant and comfortable pieces with attention to detail. So in 2013, I called my sister Clémence, also recently a mother, and together we launched Petite Lucette. Sustainability and caring for the planet are very important values to our brand, all our fabrics are organic. We find inspiration in our travels, arts, or simply watching our kids grow.
Do you have any tips for staying sane during quarantine?
Cooking has some meditative effects on me, so I cook A LOT! A glass of wine at night helps me stay sane too.
Also, we have installed a “Diner de fete” (Dinner Party) tradition every Friday. One family member gets to pick our dinner menu and we prepare exactly what they picked. Pasta, fried potatoes and ice cream? You got it!
What is the silver lining of this crazy time?
This crisis brings people together in a way I have never seen before. There are a lot of great initiatives from brands and individuals wanting to help. At Petite Lucette, we have decided to sell face masks with our leftover fabrics and give our profits to a charity that supports healthcare workers. We feel it’s our duty to change things since we are all in this together.
Crepes are one of those essential, versatile recipes that I love to cook with my daughters. It’s very easy and quick to prepare, with only 4 ingredients. Batter can be made 1 day ahead. Keep chilled and stir gently to reincorporate before cooking.
This recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from ham and cheese, to Nutella or simple sugar and lemon juice (my personal favorite).
2 1/3 cups milk
4 tablespoons butter, melted, or oil
2 1/3 cups all-purpose flour
½ teaspoon salt, if desired
In a large mixing bowl, whisk together the flour and the eggs, one by one.
Gradually add in the milk, stirring to combine.
Add the butter or oil; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour 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.