Strawberry Rhubarb Zinfandel Crepes

Name: 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