Strawberry Rhubarb Zinfandel Crepes

Ingredients

• About 3 ounces (85 grams) cake flour
• About 3 ounces (85 grams) bread flour
• About 1.5 ounces (43 grams) sugar
• 1 teaspoon salt
• 3 eggs
• 3 egg yolks
• 1 1/2 cups milk
• About 3 ounces (85 grams) melted butter
• 3 pints strawberries, hulled
• About 7 ounces (187 grams) sugar
• 1/2 whole nutmeg, crushed
• About 11 ounces (300 ml) Zinfandel
• About 6 cups (1.5 liter) water
• About 7 ounces (75 g) fresh ginger
• 1 vanilla bean, split
• 1.5 pounds rhubarb, cut into large chunks
• About 7 ounces (200 grams) sugar
• 1/2 pound butter, room temperature
• 1/4 cup rhubarb syrup
• 3 pints strawberries, hulled and quartered
• Some rhubarb butter
• 2 tablespoons vanilla sugar
• Raspberry vinegar
• Vanilla sugar
• Crushed pink peppercorns
• Ice cream

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag