Crepes originated in Brittany, a region of north‑west France, where they have been a staple since the Middle Ages. Adding lemon zest is a modern twist that highlights the French love for bright citrus flavors, especially in spring and summer desserts.

In Brittany, savory buckwheat galettes are popular, while sweet crêpes suzette, flambéed with orange liqueur, are a classic dessert. Lemon‑zested crepes are a contemporary sweet variation often served with fresh berries or a dusting of powdered sugar.

They are typically folded or rolled and topped with fruit preserves, fresh berries, whipped cream, or simply a squeeze of lemon juice and a sprinkle of sugar. In cafés, they may be served with a side of café au lait.

Crepes are a staple for Candlemas (La Chandeleur) on February 2nd, a day traditionally celebrated by making and sharing crepes. They are also enjoyed year‑round for breakfast, brunch, or as a light dessert.

Pair them with a fresh fruit salad, a dollop of vanilla‑flavored Greek yogurt, or a glass of chilled sparkling wine such as Crémant for a balanced meal.

The addition of fresh lemon zest adds a bright, aromatic citrus note that cuts through the richness of butter and sugar, giving the crepes a light, refreshing flavor profile that feels both classic and contemporary.

Common errors include over‑mixing the batter (which creates gluten and makes crepes tough), using a pan that is not hot enough (causing sticking), and cooking the crepes too long, which dries them out.

Melted butter adds richness and a subtle buttery flavor that complements the lemon zest, while still allowing the batter to stay thin. Oil would work but would lack the characteristic French buttery taste.

Yes, you can prepare the batter up to 30 minutes in advance and keep it at room temperature. Cooked crepes can be stacked with parchment paper and stored in the refrigerator for 2 days or frozen for up to a month; reheat gently before serving.

The YouTube channel LIGS KITCHEN focuses on quick, home‑cooked recipes that highlight simple techniques and everyday ingredients, often adding a fresh twist to classic dishes.

LIGS KITCHEN emphasizes minimal equipment, short prep times, and clear step‑by‑step narration, making classic French dishes like crepes accessible to beginners, whereas many other channels focus on elaborate techniques or professional‑level presentations.