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1
For the crepes:
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2
In a bowl, whisk dry ingredients together.
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3
In a separate bowl, whisk wet ingredients together.
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4
Slowly mix the dry ingredients into the wet.
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5
Chill for 1 hour.
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6
Strain, if necessary.
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7
Add enough batter to a hot pan to thinly coat the bottom of the pan.
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8
Cook crepe for a minute or so or until the bottom of the crepe edges start to curl.
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9
Flip over and cook for about 30 seconds.
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10
Remove each crepe and stack on a plate.
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11
Set aside until ready to fill.
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12
For the Strawberry Zinfandel syrup:
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13
Add all ingredients into a saucepan and bring to a boil.
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14
Boil until reduced about 3/4 of the way.
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15
Strain and then continue to reduce to a medium syrup.
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16
For the rhubarb syrup:
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17
Place the ingredients into a large pot, cover with water and bring to a boil.
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18
Boil until reduced about 3/4.
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19
Strain and then continue to reduce to a heavy syrup.
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20
For the rhubarb butter:
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21
Place ingredients into a bowl of a stand mixer fitted with a paddle and cream until homogenous.
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22
This can alternately be done with a hand mixer.
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23
For the sauteed strawberries:
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24
Saute strawberries in a small amount of rhubarb butter until slightly soft.
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25
Add vanilla sugar.
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26
Deglaze with raspberry vinegar.
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27
Spread on sheet pan to cool.
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28
Fill crepes with some of the strawberry mixture and a little more rhubarb butter.
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29
Fold into quarters and place on sizzle platter, 3 at a time, dotted with a small amount of rhubarb butter.
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30
For service:
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31
Lay 1 crepe browned side down and smear with a bit of rhubarb butter.
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32
Spoon some of the sauteed strawberries down the center and fold the crepe over so it overlaps slightly.
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33
Sprinkle with some of the vanilla sugar and brown with a torch.
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34
Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries.
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35
Serve with ice cream, if desired.
