Strawberry Rhubarb Zinfandel Crepes

Name: Strawberry Rhubarb Zinfandel Crepes
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 85 grams About 3 ounces bread flour; 227 grams butter, room temperature; 8 servings Some rhubarb butter; 85 grams About 3 ounces melted butter; 85 grams About 3 ounces cake flour; 3 egg yolks; 3 eggs; 75 grams About 7 ounces fresh ginger; 8 servings Ice cream; 366 milliliters milk; 1 whole nutmeg, crushed; 8 servings Crushed pink peppercorns; 8 servings Raspberry vinegar; 31 grams rhubarb syrup; 680 grams rhubarb, cut into large chunks; 1 teaspoon salt; 3 pints strawberries, hulled; 3 pints strawberries, hulled and quartered; 43 grams About 1.5 ounces sugar; 187 grams About 7 ounces sugar; 200 grams About 7 ounces sugar; 1 vanilla bean, split; 2 Tbsps vanilla sugar; 8 servings Vanilla sugar; 2 liters About 6 cups water; 300 milliliters About 11 ounces Zinfandel

Strawberry Rhubarb Zinfandel Crepes is From preparation to the plate, this recipe takes around 2 hours and 10 minutes. It is perfect for Mother's Day. Users who liked this recipe also liked Strawberry Rhubarb Crepes, Lemon Cardamom Crepes with Strawberry Rhubarb Custard, and Zinfandel Strawberry Trifle.

Instructions

In a bowl, whisk dry ingredients together. In a separate bowl, whisk wet ingredients together. Slowly mix the dry ingredients into the wet. Chill for 1 hour. Strain, if necessary.

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Whisk

Bowl

Add enough batter to a hot pan to thinly coat the bottom of the pan. Cook crepe for a minute or so or until the bottom of the crepe edges start to curl. Flip over and cook for about 30 seconds.

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Frying Pan

Remove each crepe and stack on a plate. Set aside until ready to fill.

Add all ingredients into a saucepan and bring to a boil. Boil until reduced about 3/4 of the way. Strain and then continue to reduce to a medium syrup.

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Syrup

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Sauce Pan

Place the ingredients into a large pot, cover with water and bring to a boil. Boil until reduced about 3/

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Water

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Pot

Strain and then continue to reduce to a heavy syrup.

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Syrup

Place ingredients into a bowl of a stand mixer fitted with a paddle and cream until homogenous. This can alternately be done with a hand mixer.

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Cream

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Stand Mixer

Hand Mixer

Bowl

Saute strawberries in a small amount of rhubarb butter until slightly soft.

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Strawberries

Rhubarb

Butter

Add vanilla sugar. Deglaze with raspberry vinegar.

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Raspberry Vinegar

Vanilla Sugar

Spread on sheet pan to cool.

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Spread

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Frying Pan

Fill crepes with some of the strawberry mixture and a little more rhubarb butter. Fold into quarters and place on sizzle platter, 3 at a time, dotted with a small amount of rhubarb butter.

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Strawberries

Rhubarb

Butter

Crepes

Lay 1 crepe browned side down and smear with a bit of rhubarb butter. Spoon some of the sauteed strawberries down the center and fold the crepe over so it overlaps slightly.

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Strawberries

Rhubarb

Butter

Sprinkle with some of the vanilla sugar and brown with a torch.

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Vanilla Sugar

Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries.

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Strawberries

Peppercorns

Zinfandel

Syrup

Serve with ice cream, if desired.

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Ice Cream

Equipment

Recommended wine: Cream Sherry, Port, Champagne, Bordeaux, Moscato Dasti, White Burgundy

Cream Sherry, Port, and Champagne are my top picks for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Moet & Chandon White Star (). It has 4.6 out of 5 stars and a bottle costs about 14 dollars.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.