Crepes originated in Brittany, a region of north‑west France, where they have been enjoyed since the Middle Ages as a simple, versatile dish made from staple ingredients like flour, eggs, and milk. Over time they became a national favorite, served sweet with sugar or lemon and savory with fillings such as ham and cheese.

In Brittany, buckwheat "galettes" are made with savory fillings, while sweet crepes (crêpes sucrées) are common throughout France, often topped with sugar, jam, or Nutella. In the south, crepes may be filled with orange‑scented creams, and in Paris they are a staple of street‑food markets.

French cafés typically serve sweet crepes folded or rolled, dusted with powdered sugar, and sometimes accompanied by a drizzle of lemon‑infused syrup or a dollop of fresh whipped cream. The lemon‑ricotta filling adds a light, tangy contrast that fits the classic French emphasis on balance.

Crepes are especially popular on Candlemas (La Chandeleur) on February 2nd, a tradition where families make crepes to symbolize wealth and prosperity. They are also served at brunches, family gatherings, and as a dessert after dinner.

The combination of airy, paper‑thin crepes with a creamy ricotta filling brightened by fresh lemon zest creates a light yet indulgent dessert that highlights the French love for delicate textures and balanced flavors. Using high‑quality cage‑free eggs from Oakdell Egg Farms further enhances the richness.

A crisp glass of Champagne or a light sparkling rosé complements the citrus notes. For a full French brunch, serve the crepes alongside a mixed green salad with vinaigrette or a side of fresh fruit compote.

Common errors include over‑mixing the batter (which creates gluten and makes crepes tough), using a pan that is too hot (causing browning before the batter sets), and zesting the white pith of the lemon, which adds bitterness. Follow the critical steps for batter rest and proper pan temperature.

Resting allows the flour to fully hydrate and any air bubbles to rise to the surface, resulting in a smoother batter and tender crepes without holes. It also gives the gluten a chance to relax, preventing chewiness.

Yes, the filling can be prepared up to three days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before spooning onto the crepes for easier spreading.

The YouTube channel Oakdell Egg Farms focuses on showcasing recipes that highlight their cage‑free, hormone‑free, and antibiotic‑free eggs, often featuring farm‑to‑table cooking tips and simple, wholesome dishes for home cooks.

Oakdell Egg Farms emphasizes the quality of their eggs as the star ingredient, integrating them into classic French recipes like crepes while keeping the preparation straightforward and farm‑focused, unlike many channels that may prioritize elaborate techniques or exotic ingredients.