• Main
  • Recipes
  • Strawberry Rhubarb Zinfandel Crepes (Bobby Flay) Recipe

Strawberry Rhubarb Zinfandel Crepes (Bobby Flay) Recipe

Posted by
Rate It!
Strawberry Rhubarb Zinfandel Crepes (Bobby Flay)
Add your photo!
Ingredients
26
Count
Nutrition
383
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the crepe batter:
  2. For the Strawberry Zinfandel syrup:
  3. For the rhubarb syrup:
  4. For the crepes:
  5. 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.
  6. 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. Remove each crepe and stack on a plate. Set aside until ready to fill.
  7. For the Strawberry Zinfandel syrup:
  8. 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.
  9. For the rhubarb syrup:
  10. Place the ingredients into a large pot, cover with water and bring to a boil. Boil until reduced about 3/4. Strain and then continue to reduce to a heavy syrup.
  11. For the rhubarb butter:
  12. 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.
  13. For the sauteed strawberries:
  14. Saute strawberries in a small amount of rhubarb butter until slightly soft. Add vanilla sugar. Deglaze with raspberry vinegar. Spread on sheet pan to cool.
  15. 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.
  16. For service:
  17. 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. Sprinkle with some of the vanilla sugar and brown with a torch. Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries. Serve with ice cream, if desired.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 382.72 Kcal (1602 kJ)
Calories from fat 241.57 Kcal
% Daily Value*
Total Fat 26.84g 41%
Cholesterol 186.42mg 62%
Sodium 366.72mg 15%
Potassium 570.96mg 12%
Total Carbs 30.14g 10%
Sugars 20.03g 80%
Dietary Fiber 5.66g 23%
Protein 8.94g 18%
Vitamin C 158.9mg 265%
Vitamin A 0.3mg 10%
Iron 0.7mg 4%
Calcium 145.6mg 15%
Amount Per 100 g
Calories 96.03 Kcal (402 kJ)
Calories from fat 60.61 Kcal
% Daily Value*
Total Fat 6.73g 41%
Cholesterol 46.77mg 62%
Sodium 92.01mg 15%
Potassium 143.26mg 12%
Total Carbs 7.56g 10%
Sugars 5.03g 80%
Dietary Fiber 1.42g 23%
Protein 2.24g 18%
Vitamin C 39.9mg 265%
Vitamin A 0.1mg 10%
Iron 0.2mg 4%
Calcium 36.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top