Lemon and Sugar Crepes
Lemon and Sugar Crepes 🍋 is a medium French recipe that serves 2. 200 calories per serving. Recipe by Lovinglifefood127 on YouTube.
Prep: 2 hrs 15 min | Cook: 20 min | Total: 2 hrs 50 min
Cost: $0.57 total, $0.29 per serving
Ingredients
- 500 g Bread Flour (high-protein flour for strong gluten development)
- 350 ml Water (lukewarm, about 30°C)
- 5 g Instant Yeast (active dry or instant yeast)
- 10 g Salt (fine sea salt)
Instructions
Gather Ingredients
Measure out the flour, water, yeast, and salt using a kitchen scale and set them aside.
Time: PT5M
Mix Dough
In a large mixing bowl, combine the flour, yeast, and salt. Add the lukewarm water and stir until a shaggy dough forms.
Time: PT15M
Knead Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Time: PT10M
First Rise (Bulk Fermentation)
Place the dough back in the bowl, cover with a damp cloth, and let it rise at room temperature (about 25°C) for 1 hour.
Time: PT1H
Temperature: 25°C
Punch Down and Divide
Gently deflate the dough, turn it out, and divide into two equal pieces (about 380 g each).
Time: PT5M
Shape Baguettes
Roll each piece into a long, thin loaf about 12‑14 inches long, tapering the ends slightly.
Time: PT10M
Second Rise (Proof)
Place the shaped loaves on a parchment‑lined baking sheet, cover loosely, and let them proof for 30 minutes at 25°C.
Time: PT30M
Temperature: 25°C
Preheat Oven and Create Steam
While the dough proofs, preheat the oven to 250°C with a baking stone inside. Place a lidded metal pan on the lower rack for steam.
Time: PT20M
Temperature: 250°C
Score the Baguettes
Using a razor blade or sharp knife, make 3‑4 diagonal slashes about 1/4 inch deep on each loaf.
Time: PT5M
Bake Baguettes
Slide the loaves onto the hot stone, pour a cup of hot water into the steam pan, and bake for 20 minutes until golden brown and crusty.
Time: PT20M
Temperature: 250°C
Cool
Remove the baguettes and transfer to a cooling rack. Let cool for at least 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour (add 2 tbsp vital wheat gluten)
- Instead of Instant Yeast: Fresh yeast (15 g)
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Bench Scraper
- Oven
- Baking Stone or Sheet
- Razor Blade or Sharp Knife
- Cooling Rack
- Lidded Roasting Pan (for steam)
Critical Steps — Do Not Skip
- Kneading until the windowpane test passes
- First rise at proper temperature
- Shaping the loaves with tension
- Scoring just before baking
- Creating steam in the oven
Chef Tips from the Video
- For extra flavor, add a tablespoon of olive oil to the dough
- Use a couche (linen cloth) for the second rise to help maintain shape
- Brush the loaves with a little water before scoring for a shinier crust
Troubleshooting
Baguettes are dense and lack oven spring
Make sure the dough is properly kneaded and that the first rise is at a warm enough temperature. Also, preheat the oven and stone thoroughly.
Crust is too hard or burnt
Reduce oven temperature by 10‑15°C or shorten the bake time. Ensure the steam pan is not overfilled, which can cause excessive browning.
Baguettes collapse after baking
Do not over‑proof the dough. Score the loaves just before baking to control expansion.
Storage
Refrigerator: Not recommended; refrigeration dries out the crust. Store at room temperature in a paper bag for up to 2 days.
Freezer: Wrap tightly in plastic wrap and foil, freeze for up to 1 month. Reheat in a 180°C oven for 10 minutes.
Room temperature: Store in a paper bag or bread box at room temperature for up to 2 days.
Make-Ahead Tips
- You can shape the loaves and freeze them raw; bake from frozen adding 5‑7 minutes to the bake time
- The dough can be refrigerated after the first rise for a slower fermentation and enhanced flavor
Frequently Asked Questions
What is the cultural significance and history of Classic French Baguettes in French cuisine?
The baguette is a symbol of French daily life, dating back to the early 20th century when regulations on bread weight and the advent of steam ovens allowed the long, thin loaf to become popular. It is a staple at meals, markets, and picnics across France.
What are the traditional regional variations of Classic French Baguettes in France?
While the classic Parisian baguette follows strict length and weight rules, regional variations include the "Baguette de Campagne" with added whole‑grain flour, and the "Baguette Viennoise" which incorporates butter and milk for a softer crumb.
How is Classic French Baguettes traditionally served in French households?
Baguettes are typically served fresh, sliced and buttered for breakfast, used to mop up sauces at lunch or dinner, and paired with cheese, charcuterie, or pâté. They are often placed on a breadboard and eaten within a few hours of baking.
On what occasions or celebrations is Classic French Baguettes traditionally associated in French culture?
Baguettes appear at everyday meals but also feature in picnics, market stalls, and festive gatherings such as Bastille Day celebrations where fresh bread symbolizes community and abundance.
What other French dishes pair well with Classic French Baguettes?
Baguettes complement soups like French onion soup, stews such as boeuf bourguignon, cheese plates featuring Camembert or Brie, and are essential for making croque‑monsieur or tartines.
What makes Classic French Baguettes special or unique in French bakery tradition?
Their distinctive crisp, caramelized crust and airy, open crumb result from high‑heat baking with steam, a long fermentation, and the use of high‑protein flour, creating a balance of flavor and texture unmatched by other breads.
What are the most common mistakes to avoid when making Classic French Baguettes at home?
Common errors include under‑kneading, insufficient proofing time, baking without steam, and over‑scoring. Each of these can lead to a dense crumb, flat loaf, or a hard, uneven crust.
Why does this Classic French Baguettes recipe use a high‑temperature bake with steam instead of a lower temperature?
The 250°C oven with steam creates rapid oven spring and a glossy, crackly crust while keeping the interior moist and airy. Lower temperatures would not produce the characteristic baguette texture.
Can I make Classic French Baguettes ahead of time and how should I store them?
Yes. You can freeze shaped, unbaked loaves for up to a month and bake directly from frozen, adding a few minutes to the bake time. Freshly baked baguettes keep best at room temperature in a paper bag for 1‑2 days.
What texture and appearance should I look for when making Classic French Baguettes?
A properly baked baguette should have a deep golden‑brown crust with visible cracks from scoring, a hollow sound when tapped on the bottom, and a light, open crumb with irregular holes inside.
What does the YouTube channel Lovinglifefood127 specialize in?
The YouTube channel Lovinglifefood127 focuses on simple, home‑cooked recipes that celebrate everyday ingredients, often highlighting classic comfort foods and sharing personal stories behind each dish.
How does the YouTube channel Lovinglifefood127's approach to French cooking differ from other French cooking channels?
Lovinglifefood127 emphasizes approachable, no‑fuss techniques and personal anecdotes rather than strict culinary formalities, making classic French dishes like baguettes feel accessible to home cooks of all skill levels.
Last updated: August 25, 2026
