Strawberry Rhubarb Zinfandel Crepes – Disney’s Art of Entertaining

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Here’s the dessert we got to see being made from the Pastry Chef aboard the Disney Wonder.  These would make an awesome brunch dish as well!

Strawberry Rhubarb Zinfandel Crepes
4 servings


Strawberry Zinfandel Syrup

• 3 pints of strawberries
• 7 ounces of sugar
• 11 ounces of Zinfandel
• 6 cups of water
• 1 teaspoon vanilla

Rhubarb Syrup

• 1.5 pounds of forzen chunked rhubarb
• 7 ounces of sugar
• 7 ounces of orange juice


• 6 ounces of all purpose flour
• 1.5 ounces of sugar
• 1 teaspoon salt
• 3 eggs
• 3 egg yolks
• 1 1/2 cups milk
• 3 ounces of melted butter


Strawberry Directions

1. In a medium skillet, sauté the strawberries in a small amount of butter until slightly soft.
2. Add sugar.
3. Spread strawberries on a lined baking sheet to cool.

Zinfandel Syrup Directions

1. Add all the ingredients (except the strawberries) together in a saucepan and bring to a boil.
2. Reduce by 2/3 rds.
4. Strain and continue to reduce to a medium syrup.

Rhubarb Syrup Directions

1. Place ingredients in a large pot, cover with water and bring to a boil.
2. Reduce by 2/3 rds.
3. Strain and continue to reduce to a heavy syrup.

Crepes Directions

1. In a bowl, whisk dry ingredients together
2. In a separate bowl, whisk wet ingredients together
3. Slowly mix the dry ingredients into the wet.
4. Chill for 1 hour (strain if needed)
5. Heat a large skillet, add enough batter to coat the bottom of the skillet
6. Cook crepe for one minute or until the edges fo the crepes start to curl up
7. Flip over and cook for about 30 seconds (crepe will be light in color)
8. Remove and stack on a plate – set aside until ready to fill


1. Take each crepe and spoon some of the strawberries down the center and fold the crepe over.
2. Sprinkle with sugar.
3. Add strawberries to the top and drizzle syrups over crepes

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